Cashew Cheese and Flax Crackers | BEGINNER RAW VEGAN RECIPES

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar creaminess with lower cost.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: nooch

Brewer's yeast has a similar flavor profile and is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for spreading.

Place 1 cup of flax seeds in a blender and process until fine powder.

Transfer the flax powder to a mixing bowl and season with chili powder, curry powder, minced onion, fresh garlic, maple syrup, and tamari.

Add 2 cups of water to the mixture and season with salt and pepper; stir well.

Let the mixture sit for about 1 hour until it thickens.

Wrap the dehydrator tray with plastic wrap to create a solid base for the liquid mixture.

Pour the flax batter onto the dehydrator tray and spread it out evenly with an offset spatula.

Dehydrate at 115°F for about 6 hours, flipping halfway through.

Remove the crackers from the dehydrator and break them into smaller pieces.

To make the cashew cheese, start with 1 cup of soaked cashews and 1 tablespoon of apple cider vinegar in a food processor.

Process until crumbly, then add 1/4 cup of water and process again until smooth.

Line a 3-inch ring mold with parchment paper and spoon the cashew cheese into the mold, pressing down to remove air bubbles.

Refrigerate overnight to set the cheese.

Remove the ring mold and parchment paper, and decorate the cheese with exotic peppercorn blend.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens