Sweet Potato Rounds with Vegan Ricotta and Toasted Walnuts

Place nuts in a medium sized measuring cup and cover with boiling water for one hour. Alternatively you can soak overnight.

When soaking is complete, drain and rinse the nuts and add to a food processor. Add the water, lemon, vinegar and salt and pulse until desired texture is achieved. Process longer for creamier consistency. Scrape down the sides during processing if needed. Taste and adjust seasonings as needed.

Enjoy immediately or store in an airtight container in your refrigerator for up to five days.

Preheat oven to about 218℃. Use a silicone brush to brush two bare baking sheets with avocado oil.

Coat NC sweetpotato rounds with 3 tbsps of avocado oil on all sides and arrange in a single layer on the rimmed baking sheets. Sprinkle with pepper and bake at 218°C for 15 minutes. Flip each round and bake another 5 minutes until golden brown and crispy on the outside. Remove from oven and sprinkle with fine salt.

While the NC sweetpotatoes cook, use a toaster oven and preheat to 180℃. Arrange walnuts in a single layer on a bare baking sheet and bake for 5 minutes until golden brown and fragrant.

Top each round with 1 tbsp of the vegan ricotta cheese. Add the pomegranate seeds, toasted walnut pieces and fresh chives overtop the cheese. Next, drizzle a tiny amount of maple syrup and sprinkle flaky sea salt and freshly ground black pepper. Serve and enjoy immediately while the NC sweetpotato rounds are warm.