These crackers really do remind me of Cheese Its or those little Goldfish Crackers! They are not a really crunchy cracker, but they have a lovely crisp yet buttery texture (I guess like a Cheese It?). This recipe makes a lot of crackers and they will keep for at least a week sealed in a glass container.
- 1 cup cashews
- 1 cup other nuts/seeds (I used a mix of hemp, brazil nuts and walnuts)
- 1 large red pepper (about 1 cup chopped)
- 1 cup chopped celery (or sub with zucchini)
- 1 green onion (1/4 c chopped)
- 2 T ground flax seeds
- 1/2 c nutritional yeast
- 1 clove of garlic or 1/2 t garlic granules
- 2 T lemon juice
- 1 T miso
- red chili pepper flakes to taste (I used 1/2 t)
First grind the nuts to a fine meal in a blender or food processor. In a blender, blend all ingredients except the nuts until smooth, add the nuts and blend again. You may need to add a very small amount of water, but add as little as possible. Pour the mixture onto a teflex dehydrator sheet or a parchment lined baking sheet and spread it to about the thickness of a tortilla. Dehydrate at 125 F for about 4 hours or until a crust forms on top, score the crackers into bite size squares and dehydrate until dry enough to flip over. Alternatively, you can bake them at the lowest temperature your oven will go with the oven door slightly ajar. Continue to dry until done to your liking (about 10 more hours). They will crisp up a bit more as they cool, store in a glass container at room temperature.