6 oz Watercress, chopped
1/4 pint (150 ml) Cashew Nut Milk
2 small Shallots
1 Stalk Celery
75 mil. Vegetable broth or Celery Juice
1 oz Udo’s Choice Oil Blend
1/2 Cup Dry White wine (optional)
1 Bay Leaf
Put all the ingredients in a blender and liquefy. Use as a salad dressing or as a dipping sauce
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