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Raw Vegan Cheesy Almond Rosemary Crackers

Author - Gena Hamshaw


  • 2 cups almonds soaked overnight and drained
  • 4 tbsp ground flax meal
  • 4 tbsp nutritional yeast
  • 1/2 tsp sea salt or more, to taste
  • Black pepper to taste
  • 1/2-1 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 1/2 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.