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Ricotta-Stuffed French Toast with Salted Butterscotch Sauce (vegan)


for the ricotta cheese
One can of full-fat, good-quality coconut milk
1/2 tsp coconut vinegar
1/2 TB sugar
2/3 tsp salt
5 tsp agar flakes

for the french toast
Loaf of french or italian bread, sliced into 1-inch thick slabs and left out overnight to dry out
1 cup almond milk
1 cup coconut milk
3 TB chickpea flour
2 tsp Ener-G

for the salted butterscotch sauce
1/2 cup light brown sugar
2 TB almond milk
2 TB coconut oil
1 1/2 TB Earth Balance
1/4 tsp salt
1/4 tsp xantham gum (optional) If you don't have xantham gum on hand for this, don't buy it just for this recipe—without it, your butterscotch sauce will taste just fine—it will just be a little thinner.
Extra large-crystal salt, Earth Balance, powdered sugar and/or crushed nuts, for serving



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