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Vegan Cashew Cheese & Seed Crackers

Vegan Cashew Cheese & Seed Crackers
Recipe by
8
Gluten Free, Vegan, Dairy Free
STORAGE
Keep the cashew cheese chilled in fridge for up to 3 days & crackers in sealed container for up to a week.

These savoury seed crackers are quick and easy to make, packed with so much nutrition and energy boosting ingredients they are perfect to keep you going through long summer days. Perfectly paired for a vegan picnic with the tasty rich cashew cheese dip.

Ingredients
Equipment
  1. Bowl
  2. Oven
  3. 2 x Baking Trays
  4. Baking Parchment
  5. Large Bowl
  6. High Powered Blender
  7. Wooden Spoon
  8. Rolling Pin
  9. Sharp Knife
  10. Serving Bowl
Method

Print

  1. PREPERATION:

  2. Soak the cashew nuts in a small bowl, in enough water to cover them at least 3 hrs prior to cooking.

  3. MAKE THE CRACKERS:

  4. Pre heat the oven to 190 degrees and prepare 2 baking trays - cut 4 sheets of baking parchment that are large enough to cover the trays.

  5. In a large bowl, combine all the seeds and gluten-free oats.
  6. If you'd prefer a finer texture cracker - place half of the seed and oat mixture into a high speed blender until a dusty texture is formed and place it back in the bowl of oats and seeds. 
  7. Add the rest of the seed ingredients to the bowl and mix well. The longer you mix the thicker the mixture will become.
  8. Divide the cracker mix between two baking trays covered with parchment, and, place the extra 2 baking sheets over the top.
  9. Use your hands and a rolling pin to spread the mixture THINLY across the trays. No more than 3-4 mm thick.
  10. Peel off the top layer of parchment and use a knife to cut any overflow mixture from the edges.
  11. If you like, use a sharp knife to score rectangles into the surface.
  12. Bake in the centre of the oven for 20 minutes while you make the cheese dip.
  13. Then remove the crackers from the oven, use the parchment to flip the whole sheet of crackers over and then bake for a further 5 mins.
  14. Leave to cool completley before breaking along the score lines.

  15. MAKE THE CASHEW CHEESE:

  16. Drain the soaked cashews and add to a high speed blender along with all the rest of the cashew cheese ingredients and blend until smooth. 

  17. Add extra salt and pepper to taste, then pour into a bowl to serve.

  18. Dip a cooled cracker into the vegan cheese - eat and enjoy!

Vegan Cashew Cheese & Seed Crackers Vegan Cashew Cheese & Seed Crackers Vegan Cashew Cheese & Seed Crackers Vegan Seed Crackers

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15 June 2018 - 1:55pm

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