Christmas Vegan Crackers
There’s something so satisfying about making your own food from scratch. It means you know there aren’t any weird ingredients hiding in there somewhere and it can often be much cheaper, too.
These delicious crackers are made by dehydrating tomatoes, nuts and herbs to create a crispy, crunchy base for your cheese but with all the goodness and flavour. The vegan cheese in this recipe is simple and straightforward to make, without any added fats or artificial flavourings.
INGREDIENTS
For the crackers
- 300 g flax seeds
- 720 ml water
- 65 g pecans
- 55 g sun-dried tomatoes
- 3 cloves of garlic
- 2 tbsp onion powder
- 2 tsp sea salt flakes
- 1 tsp chilli flakes
- 1 tsp black pepper
- small bunch fresh basil leaves, chopped
- small bunch fresh chives, freshly chopped
For the cream cheese
- 95 g macadamias
- 120 ml water
- 1 tbsp nutritional yeast
- 2 tsp lemon juice
- 1 tsp sea salt flakes
To serve
- 2-3 ripe tomatoes
- fresh basil leaves
- extra virgin olive oil
- freshly cracked black pepper
INSTRUCTIONS
- Measure the flax seeds and water into a large bowl and mix well to combine. Set aside for around 45 minutes, until the water is absorbed and the mixture has become viscous and sticky.
- Place the pecans and sundried tomatoes in two separate small bowls and cover them with warm water before setting aside.
- When the flax seeds have finished soaking, add the tomatoes and pecans, along with their soaking liquid, to a food processor and pulse until finely chopped but not puréed. Mix this into the flax seeds.
- Add all the other ingredients to the flax mixture and stir well to combine.
- Line dehydrator trays with Teflex sheets and spread the flax mixture out over the surface, to a thickness of around 5mm. Then dehydrate for 5 hours.
- After the 5 hours, lift the Teflex sheets out of the trays and flip them so that the crackers are directly sat on the trays. Score into individual crackers at this point, to make breaking them easier. Return to the dehydrator for another 2 hours or until crisp.
- To make the cream cheese, place all the ingredients into a high-speed blender and blend until very smooth. Pour the mixture into a nut milk bag and squeeze out as much liquid as possible. Discard the liquid and scrape the solids into a bowl. Chill until ready to serve.
- Serve by spreading a thick layer of cheese on each cracker and top with tomato slices and fresh basil leaves. Add some cracked black pepper and a drizzle of good olive oil, if desired.
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Isabella Hawke
Isabella is a plant-based health coach who has been helping women over 40 transform their health for over 20 years. She is passionate about helping women feel their best and live their healthiest lives possible.Isabella believes that a plant-based diet is the best way to improve health and well-being. She has seen firsthand the benefits of a plant-based diet for women over 40, including weight loss, improved energy levels, reduced risk of chronic diseases, and increased vitality.She offers a variety of services to help women over 40 achieve their health goals. She provides one-on-one coaching, group workshops, and online courses. She also offers a variety of plant-based recipes and meal plans to assist you in your transformation.If you are a woman over 40 who is ready to make a change in your health, Isabella can help.She will work with you to create a personalised plan that will help you reach your goals faster and without the pain of dieting and strenuous exercise.Schedule a free consultation with Isabella today to learn more about how she can help you transform your health.
