Crisp and flavorful basic flax crackers and an easy cashew cheese are two great basic raw vegan recipes to master!
Ingredients
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
Easy Cashew Cheese
1 cup cashews soaked 2 hours in water
1 tablespoon apple cider vinegar
¼ cup of water (if needed)
salt and pepper to taste
Instructions
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.
Recipe by Plant Craft at https://www.rachelcarr.com/easy-cashew-cheese-curried-flax-crackers/