When fall weather rolls around, I find it much more pleasant to be in the kitchen. With cooler air returning to my workspace during the early mornings and late evenings, the oven is once again turned on and new creations begun. Bill and I often like a light snack for lunch, and now with our kids gone most of the time, we also enjoy snacking for dinner. My vegan cheese log and almond rosemary crackers were created for just such an occasion.
Let’s start with the cheese!
Vegan cheese is AMAZING and so simple to make. I’m a huge fan of any type of nut (or seed) cheese combination. The one I’m sharing today is made with soaked cashews; however, feel free to mix-it-up. I’ve made the same wheel with soaked sunflower seeds for a nut-free version that many will love. Especially, those with a nut-allergies.
- 1 cup raw cashews, soaked overnight (or sub soaked sunflower seeds for a nut-free version)
- 1/4 cup fresh squeezed lemon juice, about 1 medium-size lemon
- 1/4 cup melted coconut oil
- 1 tablespoon raw tahini (sub raw sunflower seed butter if you are sensitive to tahini)
- 1/2 teaspoon fine sea salt
- 1 Renew Live Ultimate Flora Capsule (50 billion), opened. Discard the capsule as you only want the powder
- 1/2 cup chopped nuts, seeds, herbs, and/or dried fruit
- Note: I used 1/4 cup chopped raw pistachio nuts and 1/4 cup dried and chopped cranberries
- Soak cashews overnight. Rinse and drain before making cheese.
- Add all of the ingredients into a high-speed blender. (I use a Vitamix).
- Blend until creamy but not too wet. Stop along the way to scrape down the sides as needed. Your cheese should roll nicely into a log without excess moisture.
- If your mixture is too dry, simply add 1-2 tablespoons of filtered water (one at a time) to thin out the mixture just a bit.
- Remove nut mixture from the blender and wrap in 2-3 layers of cheesecloth or a nut-milk bag. Allow excess moisture to drain off the cheese for 12 hours. I typically tie my cheese to a chopstick and allow it to hang over a bowl or large measuring cup.
- Remove cheese from cheesecloth or bag and shape into a log. Wrap in parchment paper and refrigerate for 2-4 hours.
- Before serving, roll your cheese log into any of your favorite chopped nuts, seeds, herbs, or dried fruit.
- We enjoy pistachios and dried cranberries!
- vegan, gluten-free, dairy-free
- nut-free when substituting sunflower seeds for the cashews in this recipe
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods
Now for the Vegan Grain-Free Almond Rosemary Crackers!
I actually love a simple boxed cracker when guests are on their way and I’m in need of a quick snack tray. That being said, there is simply no match for a homemade, fresh out of the oven (or dehydrator if time permits), CRACKER! I love these crackers as a simple base for my vegan cheese or homemade hummus. They incorporate fresh rosemary from my garden and don’t require a long list of ingredients. So let’s get started.
Grain Free Almond Rosemary Crackers
- 2 cups (230g) fine almond flour
- 1/3 cup (54g) minced yellow onion, about 1/4 of a medium-size onion
- 1 tablespoon, plus 2 teaspoon coconut oil
- 2 tablespoons cold water
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons, minced rosemary
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Add 2 teaspoons coconut oil to a small skillet over medium-high heat. Add minced onion and allow to cook for 3-4 minutes, or until translucent and just starting to brown on the edges.
- Using a medium-size bowl, add almond flour, sea salt, chopped rosemary, and black pepper. Whisk to combine.
- Add cooked onions and coconut oil to flour mixture. Stir well to combine.
- Using clean hands, add water and continue to mix until a ball is formed.
- Place the dough ball onto a sheet of parchment paper. Layer with a second sheet of parchment paper and begin to roll out in an even layer.
- I like my crackers on the thin side; however, they are a little more finicky in the oven this way.
- When you have a desired thickness for your crackers, cut with a sharp knife into squares, or any shape you like.
- Place them onto the prepared baking sheet with a little space between each. This allows the crackers to lightly brown around the edges.
- The general cooking time for crackers is 10-15 minutes. This all depends on the thickness and spacing of the cracker dough.
- My suggestion is to start with 10 minutes and then flip them over for the additional cooking time.
- I have also been known to shut off the oven at the 10 minute mark and allow them to remain in the oven for another 2-3 minutes.
- Keep a an eye on your crackers as they burn easily after a certain point.
- vegan, gluten-free, grain-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods