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 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


Vegan Chive "Cheese" Spread and Veggie Crackers


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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  1. rawevelieneraw wrote on January 25, 2018

    very tasty and crunchy i love your ricepes

  2. 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.

  3. 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

  4. 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. 🙂


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