Hope you all enjoyed a fun weekend. Me, I was off to Albany and back, to celebrate Melissa’s upcoming wedding. It was great to see her, if quickly, and to wave to the beautiful Hudson Valley (oh, how I miss weekends upstate with Chloe).
Before I left, I made a big batch of these cheesy almond rosemary crackers, which were half inspired by the famous (and rightly so) cheesy quackers from One Lucky Duck, and Susan’s rosemary almond crackers. They’re a little salty, a little cheesy (thanks to nutritional yeast, of course) and infused with the taste of fresh rosemary, which is one of my very favorite herbs. The make for fantastic snacking, spreading, and they’re also pretty tasty when you crumble them up and dumb them on a salad.
| Raw Vegan Cheesy Almond Rosemary Crackers | Print |
- 2 cups almonds, soaked overnight and drained
- 4 tbsp ground flax meal
- 4 tbsp nutritional yeast
- ½ tsp sea salt (or more, to taste)
- Black pepper to taste
- ½-1 cup water (adjust as needed)
- 3 tbsp fresh rosemary, chopped
- Place almonds, flax meal, nutritional yeast, salt, and pepper in a food processor fitted with the S blade. Pulse to combine.
- Turn the motor on and drizzle in ½ cup water. Process for a minute or two, stopping to scrape the bowl down. Add more water as needed, until the mixture is easily spreadable (not liquidy, but not at all pasty, either).
- Spread mixture onto a single, Teflex-lined dehydrator sheet. Dehydrate at 115-118 degrees for four hours. Score into cracker shapes, and dehydrate for another 8 hours, or overnight. Break crackers apart, flip them over, and dehydrate for one more hour.
- Makes 35 (or so) crackers.
Right now, these crackers are dehydrator only. I tried baking them once (at 350) and they browned much too quickly, so I think the oven version needs some tinkering. If anyone has success with an oven batch, let me know what worked–I suspect a lower temperature for more time is probably the way to go.
And to the dehydrator-enabled, I hope you’ll enjoy these as much as I did. (Valerie, to whom I delivered a batch, is also a big fan.) I’ve been packing the up in baggies for snacks!
To come this week:
- A new “Thought for Food” column for Our Hen House, detailing the way I’ve shared my veganism with my post-bacc friends.
- Carob chia pudding (which you got a preview of last week!)
- A new peek into my everyday eats with vegan lunch
See you soon!
xo
SUBSCRIBE
Northwest Herbivore says
July 14, 2013 at 10:22 pmThese look great! Have you tried them using the pulp from almond milk? They seem like they’d be a perfect use for that pulp, but I don’t know if the milk-making process would remove components that should somehow be replaced or substituted in the crackers.
janet @ the taste space says
July 14, 2013 at 10:54 pmYum. So happy I brought my dehydrator with me. Now I can make these 🙂
Lulu says
July 14, 2013 at 11:19 pmThat looks so good and I’m really sad that I can’t make it in the oven 🙁 I hope an oven-friendly recipe will be available too! Meanwhile, I’ll just dream about its deliciousness 😛
Bry says
July 15, 2013 at 4:52 amCheesy almond crackers. I never thought of putting this together in a recipe but OMG they look very tasty. Lets hope I can ,make them ha ha.
the delicate place (@misathemeb) says
July 15, 2013 at 8:51 amyes! love this style of crackers! i make ones from elana’s pantry that are simliar but without the flax/nooch. i will have to give these a try since i love both of those things too! i need my renovation fuel…especially in the afternoons and these would totally hit the spot! hope the wedding weekend was lovely 🙂
McKel Hill, MS, RD, LDN | Nutrition Stripped says
July 15, 2013 at 3:34 pmNutritional yeast in these sounds so awesome! I love combining it with rosemary and roasted veggies. Great recipe! 😉
Laura says
July 15, 2013 at 7:51 pmI have always wanted to recreate the OLD Quackers, but couldn’t muster up the courage. Do you like these as much? More?
Suzanne @ hello, veggy! says
July 15, 2013 at 8:25 pmLooks great Gena! Do you think this would work with almond pulp (from making almond milk)?
Ben says
July 16, 2013 at 12:48 amIt seems like quite a bit of a hassle to make. I mean it is really worth it to make crackers, it’s doesn’t seem very simple to make either.
Les says
July 17, 2013 at 1:07 pmIt’s just all the ingredients processed together in one go, then scraped out
onto dehydrator trays. Then you wait for them to dehydrate, which takes no effort. I leave it on overnight or while I’m at work. As far as raw dehydrated recipes go, this is as simple as it gets!
Sophie says
July 16, 2013 at 8:05 amThese look so great! I love rosemary but hardly ever use it. I’m assuming these are bakeable if one doesn’t have a dehydrator?
Great to see your post on girliegirlarmy by the way!
Reba - Not So Perfect Life says
July 16, 2013 at 11:21 amThese look so tasty. I was actually craving rosemary last night!
Rachel @ Eat, Learn, Discover! says
July 16, 2013 at 11:50 amThese look delicious! I really need to start making some more savory snacks. Too much sugar these days!
kimmythevegan says
July 16, 2013 at 6:45 pmMmmm these sound really delicious. I like how they are simple to get together!
Candace says
July 16, 2013 at 7:35 pm22 mins 350 degree oven. With the addition of 1/4 tsp baking soda and 1T grapeseed oil. May go against raw with my additions and baking them, but it works for those that asked.
Valerie @ City|Life|Eats says
July 20, 2013 at 8:21 pmI loved these so much. Thanks again for sharing them them with me 🙂
Nicole says
February 24, 2014 at 10:31 amAny advice to those with the round-circular dehydrators? Mine came with plastic inserts that don’t have any holes for things like fruit leathers, but not with liners and since there is a hole in the middle, I definitely wouldn’t be able to create a single flat, rectangular layer. I’ve been dying to make a raw bread and/or cracker so I’m just wondering if you had any experience or ideas that I didn’t. 🙂
Jane says
February 25, 2015 at 9:13 pmCan we substitute walnuts for almonds? I happen to have tons of walnuts.
Margaret says
June 9, 2015 at 11:23 amMade these in my new dehydrator. They just crumbled. Stuck to the recipe exactly. Dreadful waste of almonds.
Dina says
January 1, 2016 at 6:56 pmMine were a little crumbly as well, each cracker broke into a few pieces. I always score batter before putting them in the dehydrator and then while still pliable use a scissor to cut them apart so crackers dry independently. I will dry them less next time. Despite the cracking, they were a hit at a raw potluck. Everyone wanted the recipe. Use pieces as croutons in a salad or a crumbly topping for veggies next time.
Michael says
May 4, 2017 at 8:32 amThese are in my dehydrator right now. They smell delicious. I plan on using them as a base for a pizza-like meal. With my dehydrator, they’re taking a little longer than 13 hours but that’s ok. I’m excited!
Helga Ridwan says
August 3, 2017 at 11:34 amWould it affect the overall taste if i use dried rosemary? I’m afraid fresh rosemary is hard to find down where I live
Gena says
August 3, 2017 at 3:49 pmDried rosemary should work nicely!
Marsha says
January 27, 2018 at 3:30 pmThe instructions don’t say when to add the rosemary. Assume you process it with everything else rather than sprinkling on top?
Gena says
January 27, 2018 at 7:42 pmThat’s right, Marsha! I’m sorry for the confusion.
novalene says
February 15, 2018 at 9:15 pmdo you think i could use premade almond and flax meal for this?
Gena says
February 16, 2018 at 9:15 amHi Novalene,
Yes, I think that will work!
G