Fruit & Seed Crackers with Spreadable Cashew Cheese

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 4

Cook Time: 45

Servings: people

Calories: 381kcal

If you have a need for CRUNCH and are a cracker fan then you are going to love these Plant Based Vegan Fruit and Seed Crackers. They are super crunchy with a hint of chewiness from the dried fruit. You can eat them as they are or dip them in the super rich Spreadable Cashew Cheese.

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Equipment

Ingredients

Crisps

2 cups buckwheat flour
1 teaspoon baking soda
1 ½ teaspoon baking powder
⅓ cup sunflower seeds
⅓ cup sesame seeds
⅓ cup pumpkin seeds
1 cup dried fruit raisins, cranberries and diced apricot
2 tablespoons poppy seeds
½ cup dates paste or 3/4 cup diced dates
1 tablespoon apple cider vinegar
2 cups soy milk unsweetened, or other plant milk

Cashew Cheese

1 cup cashews
½ teaspoon onion powder
1 teaspoon Bragg liquid aminos or low sodium soy sauce
2 tablespoons nutritional yeast
1 tablespoon white wine vinegar
½ cup water
1 teaspoon white miso

Instructions

Crisps

Preheat oven to 350°F.
Add the buckwheat flour, baking soda and baking powder to a mixing bowl and stir well.
Add the seeds, dried fruit and poppy seeds and stir.
Blend the date paste, apple cider vinegar and 1 cup of the soy milk in a blender until smooth.
Add to the flour mixture along with the remaining cup of soy milk and stir well.
Pour equal parts into two silicone or parchment lined bread pans.
Smooth top.
Bake for 40 minutes.
Let cool for at least 10 minutes and then place into the freezer for 3-4 hours.
Slice loaves into very thin slices with a very sharp knife.
Place slices on a parchment lined baking tray and bake for 15 minutes at 300°F (148°C).
Flip slices and bake for 15 more minutes.
If not quite dry and crisp yet, flip one more time and bake another 10-15 minutes.
Once cooled, store in an airtight container for up to 2 weeks.

Cashew Cheese

Add all ingredients to blender and blend until smooth.
Store in an airtight container in the fridge for up to a week.

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Nutrition