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Crispy Seed Crackers & Cashew Cheese


Crispy Seed Crackers:

  • ½ cup sunflower seeds
  • ½ cup pumpkins seeds
  • ¼ cup sesame seeds
  • ½ cup chia seeds
  • ½ tsp salt
  • ¼ Flaxseeds (linseeds)
  • 1 cup water
  • Cracked pepper and coarse salt or other herbs and spices to season

Cashew Cheese:

  • 1 cup raw cashews (pre-soaked for at least 1 hour)
  • ¼ cup water
  • ¼ cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 cloves garlic
  • 1 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • Salt and pepper to season
  • Optional: Chopped chives, black olives or sun-dried tomatoes


Crispy Seed Crackers:

  1. Preheat oven to 170°C (338°F).
  2. Mix all ingredients in a bowl, adding more water if necessary to combine. Let stand for 15 – 20 mins to give chia and flax seeds time to swell and bind.
  3. Pour mixture on baking paper and roll out as thin possible (about 4mm). Sprinkle with cracked pepper and coarse salt or any other favourite seasoning such as dried herbs, cumin, curry or chilli powder.
  4. Bake for 30 mins, then remove and cut into cracker-sized peices and back for another 20-30 mins or until light brown and crisp.
  5. Cool on a rack and then store in an airtight container.

Cashew Cheese:

  1. Blend all ingredients in a food processor on high speed until you get a thick, evenly mixed consistency.
  2. Add salt and pepper seasoning to taste and blend for a further minute.
  3. Add your chosen optional ingredients if desired.
  4. Add to a shallow dish with a lid and cool in fridge for thicker consistency, or serve as is.

Can be stored in an airtight container in the fridge for up to 6 days.


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