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Baked Almond Feta with Rosemary

Elephantastic Vegan
  • 25 minutes
  • Serves 1

INGREDIENTS

1 cup

almond pulp ((leftover from making almond milk))

2 tsp

lemon zest

2 tsp

lemon juice

1 tbsp

olive oil

1/2 tsp

salt

1

few fresh rosemary twigs