Vegan Crackers and Cream Cheese Dip
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Crackers
  • ½ tsp Garlic Powder
  • 1 tsp Himalayan Salt
  • 3-6 TBSP Filtered Water
  • 1-3 TBSP Nutritional Yeast
  • 3 TBSP Corn Meal or Soy Flour
  • 3 TBSP Extra Virgin Olive Oil
  • ¼ cup Oat Flour
  • ½ cup Whole Wheat Flour
Cream Cheese Dip
  • ¼ tsp Turmeric
  • 1 TBSP Nutritional Yeast
  • 1 cup Cashew Nuts
  • 1 cup Rejuvelac
  • Pinch of Black Pepper
  • Pinch of Himalayan Salt
Instructions
Crackers
  1. Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. Add dry ingredients into a bowl and mix.
  3. Then, add olive oil and 3 TBSP of water, and mix it all with your hands until you get a good consistency to make a ball (add more water, if necessary). You are not kneading it, just shaping it into a disc.
  4. Lay each disc on a lightly floured surface and press them to a thickness of about 0.3 cm (1/8") with a lightly floured rolling pin.
  5. Use a knife, pizza cutter or a small cookie cutter to create any shape you want.
  6. Bake for 12-17 minutes, or until golden brown for a crispier cracker.
Cream Cheese Dip
  1. Add all ingredients into a high speed blender and blend until you get the desired consistency.
  2. Add more rejuvelac if you prefer it more liquid.
Notes
Serve crackers with cream cheese dip and carrots sticks, if desired.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/vegan-crackers-cream-cheese-dip/