Your whole food, plant-based life.

Chive Vegan Cheese Spread and Veggie Crackers

Last winter, I completed my Professional Plant Based Cooking Certification Course through Rouxbe.com. It was a wonderful journey of intense learning that I would highly recommend to anyone that wishes to take their plant-based cooking to a higher level.

One of our assignments was a plant based “shindig” where we put together a menu and threw a party. You can read all about mine and see the pictures here: Rouxbe Shindig. I want to share with you a delightful raw vegan cheese recipe that came out of that assignment.

 

Vegan Chive "Cheese" Spread @Rawmazing.com

 

Vegan Chive "Cheese" Spread and Veggie Crackers @Rawmazing.com

 

One of my favorite raw, vegan recipes that I developed for the party was a watermelon sushi topped with a chive “cream cheese”. The chive “cream cheese” was delicious and fresh. It fast became one of my favorite cheese spreads. Now that we are well into June, and my chives are growing like mad, it seems like a great time to share the recipe!

And since you are going to need something to spread it on, I threw together a wonderful little recipe for raw veggie crackers. They are gluten free and full of veggies. I have included directions for baking them in the oven but honestly, if you have a dehydrator, that is the best way to do it. Dehydration keeps them raw, light, crispy and flavorful. You would be amazed at the difference.

And one more great thing? You can freeze the Chive “Cream Cheese” Spread. But at this house, that doesn’t happen. We eat it too quickly!

How did we get that cracker texture?

If you are wondering how I got the texture in the crackers, I used a knobbed rolling pin. You can find one here: Square Cut Rolling Pin

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36 Comments

  1. Claire wrote on January 27, 2016

    Hello,
    Could we use cashew and almond butter, instead of the soaked nuts ?
    Thanks !

    Reply
  2. Donna wrote on January 15, 2016

    How long does the chive “cream cheese” spread stay good for in the fridge?

    Reply
    • Susan wrote on January 15, 2016

      Hi, Donna, It should be good for 3-5 days but make sure no air gets to it. Cover the top with something to keep it air tight. Cheers!

      Reply
      • Donna wrote on January 15, 2016

        Thanks so much!

        Reply
  3. Amanda wrote on December 17, 2015

    Oh my these crackers and spread are amazing! I made them yesterday and I can’t stop eating them. The spread is so good! Susan you are super talented.
    Thank you so much for sharing these recipes with everyone. Keep up the great work!

    Reply
    • Susan wrote on January 15, 2016

      Thank you, Amanda!

      Reply
  4. Amelia wrote on December 8, 2015

    Your site is amazing! I hate to be that person, but I’m allergic to flax. Is there something I can substitute it with please? Thanks, Amelia

    Reply
    • Susan wrote on December 8, 2015

      Hi, Amelia, You can use chia seeds or psyllium husks. It’s a great question! 🙂

      Reply
  5. Mattie wrote on November 16, 2015

    I Crystal,
    The crackers, can i made them strait from almond flour????
    And is this 2 cups cashews, soaked overnight, rinsed and drained and 1/4 to 1/2 cup water sepret water.
    Looks very nice I like to try it for X_Mas
    Thanks voor helping out.

    Reply
    • Susan wrote on November 17, 2015

      Hi, Mattie, Yes, you discard the soaking water and use fresh water for the added 1/4 to 1/2 cup. Using almond flour will dramatically change the recipe. Cheers!

      Reply
  6. Susan Clow wrote on November 2, 2015

    I made this and it is so good. They are the best raw crackers that I’ve ever tasted. And the cheese is so good I could eat it on anything but wow what a great combo.

    Reply
    • Susan wrote on November 17, 2015

      Thank you, Susan! I am so glad you liked them. They are a favorite around here, too. 🙂

      Reply
  7. Susan Clow wrote on November 2, 2015

    I made the crackers and the cheese and thought I’d gone to heaven eating them. Oh my gosh thank you for sharing this recipe. It is absolutely scrumptious

    Reply
  8. Kyla wrote on August 27, 2015

    Hello! These crackers and that dip look divine! I want to make them today – but I’m on a SIBO diet and unable to consume flax seeds/chia seeds, etc. Will it still work without them? Some other nut flour/seed that I could use instead? Thank you so much for any help you can provide. 🙂

    Reply
    • Susan wrote on August 28, 2015

      The chia seeds and flax seeds give the structure that we need when not experiencing the chemical changes of cooking. You could use psyllium but I am not sure if you can have that? 🙂

      Reply
  9. Lana wrote on June 22, 2015

    I love the recipe. Is there any way to substitute nuts in crackers? Beans may be? It does not have to be raw

    Reply
    • Jacqueline wrote on December 8, 2015

      Hi Lana, I have a friend with severe nut allergies and I always make her raw crackers using pumpkin seeds (pepitas) and/or sunflower seeds – hope this helps 🙂 – Jacs

      Reply
    • Susan wrote on June 25, 2015

      Hi, Lana,

      I have never tried substituting beans for nuts in crackers. Since this recipe was created using nuts as one of the main ingredients, a substitution like that could be tricky. Cheers!

      Reply

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