Raw Bruschetta Crackers with Basil Garlic Cashew Spread
A week and a half ago I threw a dinner party. It wasn’t your typical party as I fed an entire group of non-vegans a completely vegan dinner. There were great raw food recipes and some cooked food. Everyone loved everything and I loved showing these dedicated meat eaters that you can actually make delicious food that is plant based!
One of my favorite appetizers was a flavorful bruschetta that I served on toast, topped with a balsamic reduction. Not completely raw (the bread) but so delicious.
I couldn’t get this bruschetta off of my mind and decided to bring some of the flavors into these wonderful raw Bruschetta Crackers and Basil Garlic “Cheese” Spread. The crackers have a light crispy texture. The tomatoes and onions add flavor. The other bruschetta ingredients, basil and garlic can be found in the easily made cashew “cheese” spread. These were so tasty, I had trouble keeping them around to photograph!
Equipment Needed: food processor, dehydrator
Advanced Prep: Soak almonds and cashews overnight
Almond Bruschetta Crackers
MAKES 1 CUP SPREAD AND 48 CRACKERS
Crackers
- 3 cups almonds, soaked overnight, rinsed and drained
- 1/2 cup freshly ground golden flax
- 3/4 cup water
- 1 tablespoon balsamic vinegar
- 1 medium sweet onion, finely diced
- 2 medium tomatoes, finely diced
- Himalayan salt and fresh ground pepper to taste
- Mix together ground flax and water. Let sit until water is absorbed.
- Pulse almonds in food processor until finely ground. Place in mixing bowl.
- Stir flax and other remaining ingredients into almonds.
- Spread dough on 2 non-stick dehydrator sheets. The dough is quite wet. Dehydrate at 145 for 45 minutes. Remove and score.
- Place back in dehydrator and continue to dehydrate at 115 until the tops are quite dry (about 4 hours). Transfer to screens and finish dehydrating until dry.
Basil Garlic Cashew “Cheese” Spread
- 2 cups cashews, soaked overnight, drained and rinsed
- 2 tablespoons lemon juice
- 1 clove garlic
- 1 tablespoon water
- 1 tablespoon balsamic vinegar
- 6 large fresh basil leaves
- Himalayan salt and ground pepper to taste
- Place all ingredients except 2 of the basil leaves in food processor. Process until smooth.
- Remove to bowl and garnish with remaining basil leaves that have been sliced into thin strips.
Colleen wrote on June 8, 2019
Your recipe was recommended by a friend who obviously loved it. Before i make them I just wanted to make sure that the flax seed was 1/2 cup already ground or to use 1/2 cup seed and grind them. When you grind 1/2 cup of flax seeds the end result is way more than a half cup.
Susan wrote on June 9, 2019
Hi, Colleen, Since the recipe calls for “1/2 cup freshly ground flax” it would be ground flax. If it said 1/2 cup flax seeds, ground, then you would measure 1/2 cup flax seeds and grind them. Cheers!
Loretta wrote on June 6, 2014
I am just starting out on my raw path and this is my first raw cracker recipe. These with the spread is just incredible. Thank you so much!
Kathy wrote on April 1, 2014
I accidentally came across your site and love it. I’m doing a little Happy Hour with some friends, none of them do raw. I thought I would make this. Do you have any other suggestions that will impress them? I have a recipe I always make for raw potlucks for stuffed mushrooms but I wanted one more thing. Thank you!!