Creamy Root Vegetable Bake | Heinen's Grocery Store

Ingredients

• 2 parsnips, cut into sticks (2 inches long & ½ inch thick)
• 2 carrots, cut into sticks (2 inches long & ½ inch thick)
• 1 leek, quartered lengthwise and cut to 2 inches in length
• 1 sweet potato, cut into sticks (2 inches long & ½ inch thick)
• 2 Tbsp. Heinen’s extra virgin olive oil
• ½ cups Heinen's walnuts, chopped
• Sea salt
• Black pepper
• ¼ cup Miyoko’s salted vegan butter
• 1 cup leek, sliced
• 4 garlic cloves, minced or crushed
• ¼ cup Bob’s Red Mill brown rice flour
• 2 cups Heinen's almond milk
• 1 tsp. fresh thyme
• 3 Tbsp. Bob’s Red Mill nutritional yeast
• 1 Tbsp. Heinen's Dijon mustard
• Pepper