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.
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
makes 4-5 dozen crackers and 1 1/2 cups spread
Chive “Cream Cheese” Spread
- 2 cups cashews, soaked overnight, rinsed and drained
- 1/4 to 1/2 cup water
- 3 tablespoons lemon juice
- 1 small clove garlic
- 1 teaspoon raw apple cider vinegar
- 1/2 teaspoon Himalayan Salt
- 5 tablespoons chopped chives*
- Place all ingredients except chives in high-speed blender and blend until smooth.
*Hint: I love a lot of chives in this. You can add even more. Letting it sit overnight will really meld the flavors but you can eat it right away.
- 2 cups almonds, soaked overnight, rinsed and drained
- 1 cup roughly chopped broccoli
- 3 carrots, roughly chopped
- 1 onion, finely chopped
- 1/2 cup ground light flax seed
- 1 cup water
- 1/4 cup coconut aminos, light tamari or soy sauce of choice
- 1/2 teaspoon himalayan salt
- 1/2 teaspoon freshly ground pepper
- Pulse almonds, broccoli and carrots in food processor until you get a rough meal texture. You still want to see bits of the almonds, carrots and broccoli.
- Remove to bowl, stir in onion and ground flax seed.
- In a separate bowl, stir together water, coconut aminos. Stir into the veggie mixture and let rest 10 minutes before rolling out.
- Roll out to 1/8-inch thick and score into crackers. Dehydrate at 145 for 1 hour. Reduce heat to 115 and dehydrate for 8-12 more hours, flipping once during dehydration.
- Store in air-tight containers for 2-3 weeks.
*Alternatively you can bake these at 200 for 45 minutes. Flip the crackers and bake until dry. These will not be raw if prepared this way.
rawevelieneraw wrote on January 25, 2018
very tasty and crunchy i love your ricepes
Suzanne wrote on June 21, 2017
Hi, I am allergic to almonds, can i substitute the almonds for pumpkin seeds or what would you recommend? Thanks.
Susan wrote on June 21, 2017
Hi, Suzanne, Since the base of the crackers is the almonds, I would try another nut. Like cashews. If you want to use pumpkin seeds, maybe try half seeds and half cashews. Cheers!
Suzanne wrote on June 21, 2017
Thank you! I will give it a go and see what I get. They look amazing.
Susan Clow wrote on June 19, 2017
My favorite crackers and cheese by far. I love the smell of the crackers when I open the container to get one. Yum
NAZ wrote on June 12, 2017
How long would the crackers stay ? Thanks
Susan wrote on June 19, 2017
If you dehydrate them completely dry, and keep them in an air-tight container, they can last at least a couple of weeks. 🙂