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.
Colynn wrote on February 28, 2013
YUM! Everything about this post is amazing. Lol. I love bruschetta. I’m going to have to wait to visit my grandma (who has a dehydrator) to make the crackers, but I’m most definitely going to have to make that spread this weekend. Your addition of balsamic is brilliant.
nancie wrote on February 28, 2013
Those crackers look amazing..how could you make them without a dehydrator??? Slow cook them? The lowest my oven goes is 170 degrees..thanks,,nancie
Lumi wrote on February 28, 2013
Looks so good, why must I vait until tomorrow to eat these <3
clarissa wrote on February 27, 2013
Thanks so much for sharing this delicious amazing recipe! can’t wait to try. Stupid question, when making the crackers, do I need a silpat or wax paper for the dehydrator? Thanks for sharing , always! 7 days raw now and I am excited for recipes!
Susan wrote on February 27, 2013
You start the crackers on a non-stick dehydrator sheet. 🙂
Lou wrote on February 27, 2013
Love the pictures of this recipe. I look forward to try this one….
Susan wrote on February 27, 2013
Carol, please email me privately. Susan@Rawmazing.com
carol Prichard wrote on February 27, 2013
Susan,
I love your recipes your presentation is superb. Thankyou so much. You really are an inspired chef.
I am using a few of your recipes on my menu. I am doing up a flyer and would like to acknowlege you and list your website, if that is acceptable to you
Carol
Victoria wrote on February 27, 2013
You’re right Vanessa!! This site is like a raw vegan porn site!! lol. I salivate all over my keyboard every time I visit. Speaking of salivating, I can only imagine how rawmazing your dinner party was Susan! OH MY!! Just the thought… Okay, off to soak some nuts! I HAVE GOT TO TRY THIS!! And, as usual, I’M SURE I won’t be disappointed! Every rawcipe I’ve made from this site lives up to the site’s name … RAWMAZING!! :-9
Vanessa wrote on February 27, 2013
Susan, thank you so much for sharing your recipes. One of the issues I have with your website is that I cannot decide what I admire more-the food or the photos!
Susan wrote on February 27, 2013
Thanks for the kind words!