‘Flaxed’ Out Linseed Crackers with Cashew 'Cheese' Spread
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Linseed Crackers
  • 160 g Golden Flaxseeds/Linseeds
  • 80 g Mixed Seeds, such as pumpkin, sunflower, sesame seeds
  • ½ tsp Sea Salt
  • ½-1 tsp Paprika, Ground Cumin
Cashew Cheese Spread
  • 150 g Raw Cashews, soaked overnight, then drained and rinsed
  • 1 TBSP Nutritional Yeast
  • 1 TBSP Lemon Juice, freshly squeezed
  • ½ tsp Sea Salt
  • ⅛ tsp Garlic Powder
  • ⅛ tsp Black Pepper, freshly ground
  • ¼ cup Filtered Water (more as needed)
Instructions
Linseed Crackers
  1. Put the flaxseeds in a bowl, pour over enough water to cover and leave overnight. Also, place the mixed seeds in a separate bowl, pour over enough water to cover and leave overnight.
  2. Next morning, drain the flaxseeds and drain and rinse the mixed seeds. Add the mixed seeds to the flaxseeds, which will have a jelly-like texture.
  3. Add ½ teaspoon sea salt and spice and transfer to a blender.
  4. Pulse a few times to break up the seeds (but do not over pulse – you want the seeds to be ground but still a little chunky).
  5. Preheat the oven to 50°C (120°F) or use a dehydrator if one is available.
  6. Spread a very thin, even layer of the seed mix on a few waxed baking paper sheets and bake for approximately 6 hours, turning over halfway through to help the drying process.
  7. Remove from the oven and allow to cool completely on the baking sheet.
  8. Cut into squares with a knife or break into pieces.
  9. The crackers can be stored in an airtight container for 2–4 weeks.
Cashew Cheese Spread
  1. Place the cashews, nutritional yeast, lemon juice, garlic powder (for stronger garlicky flavor use ¼ tsp garlic powder), sea salt, and pepper in a food processor, and pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
  2. Turn the motor of the processor on, and with the motor running, drizzle in the water and let the cashews process for about 10 seconds.
  3. Stop and scrape the machine down again, and continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus.
  4. Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings.
  5. The Cashew cheese spread will keep for up to 6 days in an airtight container in the fridge.
Notes
For a single serving, take 1-2 tablespoons of the cashew spread (that replicates the texture and flavour of cheese), with a hint of garlic flavouring, onto 3-6 crackers. Enjoy as is, or add some sliced tomato, cucumber or olives on top. The linseed crackers combine well in this snack, as the crackers contrast to the smooth delectable cashew spread, with their crisp and crunch, and slightly spicy flavour.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/linseed-crackers-cashew-cheese-spread/