Name: Vegan Cashew Cheese & Seed Crackers
Total time: 45 min
Yield: 8
Ingredients: 200g Gluten-Free Oats; 100g Sunflower Seeds; 100g Pumpkin Seeds; 100g Sesame Seeds; 50g Poppy Seeds; 50g Chia Seeds; 25g Flax/Linseeds; 1 Tsp Salt; 1 Tbsp Maple Syrup; 3 Tbsp Coconut Oil (melted); 350ml Water; 1 Tsp of Miso Paste or Yeast Extract; 180g Cashew Nuts (soaked for minimum 3 hrs); 100ml Water; 10g Nutritional Yeast Flakes; 1 Tbsp Lemon Juice; 2 Cloves of Garlic; 2 Tbsp Raw Apple Cider Vinegar; 1 Tsp Mustard; Salt and Pepper to taste

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.

Equipment

Bowl
Oven
2 x Baking Trays
Baking Parchment
Large Bowl
High Powered Blender
Wooden Spoon
Rolling Pin
Sharp Knife
Serving Bowl

Ingredients

For the crackers

To make the cashew cheese

180g Cashew Nuts (soaked for minimum 3 hrs)
100ml Water
10g Nutritional Yeast Flakes
1 Tbsp Lemon Juice
2 Cloves of Garlic
2 Tbsp Raw Apple Cider Vinegar
1 Tsp Mustard
Salt and Pepper to taste

Method

PREPERATION:
Soak the cashew nuts in a small bowl, in enough water to cover them at least 3 hrs prior to cooking.
MAKE THE CRACKERS:
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.
In a large bowl, combine all the seeds and gluten-free oats.
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.
Add the rest of the seed ingredients to the bowl and mix well. The longer you mix the thicker the mixture will become.
Divide the cracker mix between two baking trays covered with parchment, and, place the extra 2 baking sheets over the top.
Use your hands and a rolling pin to spread the mixture THINLY across the trays. No more than 3-4 mm thick.
Peel off the top layer of parchment and use a knife to cut any overflow mixture from the edges.
If you like, use a sharp knife to score rectangles into the surface.
Bake in the centre of the oven for 20 minutes while you make the cheese dip.
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.
Leave to cool completley before breaking along the score lines.
MAKE THE CASHEW CHEESE:
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.
Add extra salt and pepper to taste, then pour into a bowl to serve.
Dip a cooled cracker into the vegan cheese - eat and enjoy!

Click to enlarge

Faye

Faye worked as one of our Indigo Herb's Kitchen Production Team Members. Faye is always busy with creative projects be it painting murals, designing patterns for print, or playing around with food for our Indigo recipe collection. She is also a yoga enthusiast and a swimming instructor.