Vegan Cheese CRACKers

Vegan Cheese Crackers .jpg

One of the things I miss most about eating processed food is the ability to grab a quick crunchy snack. As much as a carrot or handful of nuts can satisfy the crunchy craving, they are no bag of chips. Ok, I never really enjoyed bags of chips, I would feel so gross eating them the whole time. I did love crackers however, and can think of many times I would eat an entire box without even noticing.

Since I found out a few years back that I feel much better without dairy, cheese is the thing I miss the most. When experimenting with some mac and cheese recipes, I came up with this deliciousness. Not only will this mixture make crackers, you can mix it with your favorite pasta (we love red lentil pasta), use it as a dip for veggies, or just sit at the counter and eat it with the spoon. 

Did you know that only 35% of adults today produce lactase, the enzyme that helps to break down sugar in milk?[1]

Yield: 4

Vegan Cheese CRACKers

Crunchy addictive cashew cheese crackers.

prep time: 15 minscook time: 20 minstotal time: 35 mins



  1. Place all ingredients into a blender and process on high until you have a creamy texture. If the mixture seems stiff, add a bit more water. Cover a baking sheet with parchment paper and spread your mixture in a thin even layer across the sheet. Sprinkle mixture with some extra salt. Bake at 350° for about 20 minutes. Check frequently for spots that are cooking more quickly than others and eat them before they burn.
  2. *If your blender does not easily process nuts into a smooth consistency, you may want to soak your cashews overnight. I prefer the flavor of the roasted cashews in this recipe, and I’m impatient, so just throw it all in with no soaking.
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