Here’s my confession – I am a cheese and crackers person. Before I followed a plant based lifestyle, the holidays could be down-right dangerous for me because of it. That’s one of the reasons I love to share these two basic recipes so much. There is just something so satisfying about having these two together, and they’re perfect for festive gatherings as well, if made into an abundant cheese board.
The flax crackers are great to make a big batch and keep some in your pantry in an airtight container or bag. You may have noticed the instructions are to grind the flax seeds. You can make flax crackers with whole seeds, but I like to grind them so the nutrients are more easily digested!
Cheese Flavor Variations
Another thing I love about these recipes are the ways they can be customized. Here I have added peppercorns to the cashew cheese wheel, but this about these other variations either mixed in or decorating the outside (some of these are not raw, although the cheese itself is):
- sun-dried tomato
- jalapeño & chive
- roasted garlic & rosemary
- dill & lemon zest
- artichoke & caramelized onion
- roasted red pepper & za’atar
What would you make?
- Curried Flax Crackers
- 1 cup flax seeds
- 1 teaspoon chili powder
- ½ teaspoon curry powder
- 1 tablespoon minced onion
- 1 tablespoon minced garlic
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- 2 cups water
- salt and pepper to taste
- 1 cup cashews soaked 2 hours in water
- 1 tablespoon apple cider vinegar
- ¼ cup of water (if needed)
- salt and pepper to taste
- To make the flax crackers, grind the flax seeds in a blender until a fine flour is formed. Transfer to a mixing bowl and add the rest of the ingredients. Stir well and allow to sit for 1 hour. Spread the flax mixture onto 3 solid dehydrator trays. Dehydrate for 3 hours at 115 F and then flip and dehydrate for another 3 hours or until completely dry and crisp.
- To make the cashew ricotta, soak the cashews in water for 2 hours. Drain and rinse well, discarding the soak water. Place the cashews in a food processor. Process and a few times and add the apple cider vinegar and water, as needed.
- Line a 3” ring mold with parchment paper and fill the ring mold with the cashew ricotta. Refrigerate overnight to allow it to set.
i feel like there should have been water in this recipe. there is not nearly enough moisture with the ingredients listed. i went ahead and added a bit more than 12 c. water. It’s a strange dough and hope it turns out okay. i have it sitting right now……
i just now watched the video, and in the video you do add water. You may want to add that to the text recipe, as there is no water listed in ingredients. and i have to correct my comment right before this….i added 1/2 c. water, not 12 c. water. sorry for that typo. My dough, after
adding more water, is much thicker than yours in the video. will see how mine turn out….thanks.
thanks for pointing that out! it’s 2 cups of water.