VEGAN BAKED RICOTTA

1.5 cups nuts or seeds, soaked/drained

1/4 cup nutritional yeast flakes

1/4 cup water

2 tbsp coconut oil, melted

1 tbsp olive oil

1 tbsp maple syrup/ or rice malt syrup

2 tbsp tapioca flour

2 tsp salt

1 garlic clove (optional, high in oligos)

1/2 lemon juice

Method

Preheat oven to 180 C. Prepare a baking tin by lining with non-stick baking paper.

Place all ingredients into a high-speed blender. Blend until smooth and creamy. Adjust seasoning. Pour into a prepared tin. Bake for 30 - 40 minutes or until golden brown. Allow to cool completely before refrigerate until chilled.

Enjoy !