Your whole food, plant-based life.

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!


Raw Bruschetta Crackers Raw Bruschetta Crackers Basil Garlic Cashew "Cheese" Spread @ Bruschetta Crackers


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


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  1. Tricia wrote on March 31, 2014

    These recipes are so tasty* I am taking this to my next Raw Vegan Pot Luck Dinner April 14th**
    Thanks for such a great web site “”

  2. Tricia wrote on March 31, 2014

    These recipes are so tasty* I am taking this to may next Raw Vegan Pot Luck Dinner April 14th**
    Thanks for such a great web site “”

  3. Jennifer hatcher wrote on March 29, 2014

    Are the temperatures in Fahrenheit or Celsius ? Thanks 🙂

    • Susan wrote on March 30, 2014

      Fahrenheit. Cheers!

  4. Cynthia Groo wrote on January 5, 2014

    Hi Susan,

    Your blog is lovely and the recipes are very enticing! I am allergic to almonds and walnuts. Can you recommend which nuts and nut milks might be substituted for many of your recipes that call for almonds?

    Thank you for your time.

    Cynthia Groo

    • Susan wrote on January 5, 2014

      Hi, Cynthia, please see the substitutions section on the FAQ page. You will find the tab at the top.

  5. Clau wrote on August 11, 2013

    I made this cheese today and its so tasty and incredible. Husband looooved it. Might be substituting all cheese for vegan cheese yumm yumm

  6. Maria wrote on August 7, 2013

    Hi Susan, I just discovered your website and you have truly incredible recipes. Im not a vegan , not even a vegetarian but I love to try new foods all the time. I don’t have a dehydrator , could I make the crackers in the oven? Can you please recommend how to do so. I have heard that you can , with the oven door open or something like that. If you do it in the oven , do you need any baking sheets? I always skip them and just place my food on top of the baking pan. Thank you and I would really appreciate some recommendations.

    • Susan wrote on August 8, 2013

      Hi, Maria, I don’t test the recipes in an oven as this is a raw food blog so I can’t really give you suggestions. I did make the kale crackers in the oven. You might find some help there.

  7. Cendrine wrote on July 31, 2013

    This recipe combo is absolutely amazing! I knew I would like it before even tasting it. But here’s my husbands statement after eating the crackers with spread tonight: these are so good they make my eyes water… Lol!

  8. Laurie wrote on June 6, 2013

    This recipe has produced I believe the most fantastic thing that has ever come out of my dehydrator!! I highly recommend everyone try it! The flavors burst from these bruschetta crackers.

    I’ve not tried the Basil Garlic Cashew “Cheese” Spread yet, but can’t wait. It’s hard here in Uruguay for me to get cashews in bulk, which unfortunately leaves me out of trying so many yummy recipes. =(

    Thanks for all of the wonderful recipes Susan! =)

  9. Kiri wrote on May 29, 2013

    Oh, and how long do these keep/how do I store them best? 🙂


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