Homemade Vegan Cheese With Seed Crackers

15 Ingredients

Number of servings

3 cloves garlic
3teaspoons herbamare seasoning (save 1 tsp herbamare seasoning extra)
1 pinch ground white pepper (to taste)
1/4 cup extra virgin olive oil
1 large lemon, zested and juiced
1 lemon, zested
1tablespoons maple syrup
1/2 cup sesame seeds
1/2 cup almond meal
1/2 cup white chia seeds
1/2 cup flaxseeds
2teaspoons apple cider vinegar
1tablespoons fresh thyme leaves
1 1/2 cup pepitas, save 1/2 cup pepitas extra - pumpkin seed kernels
2 cup raw cashews

Nutrition per serving

32% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place cashews in a bowl and cover with hot water. Stand for at least 2 hours or overnight to soak.

Step 2 of 4

Preheat oven to 180°C. Place garlic on a baking tray and bake for 20 minutes or until soft. Squeeze garlic from skins into a blender.

Step 3 of 4

Drain cashews and place into blender with garlic, oil, zest, lemon juice, vinegar, seasoning and white pepper to taste. Blend until smooth and thick. Transfer to a bowl. Using damp hands, shape cashew mixture into a ball and coat with pepitas and thyme. Gently press into a disc, place on a serving platter and chill. Store cheese, covered, in the fridge for 4 days.

Step 4 of 4

To make the crackers, preheat oven to 160°C. Line 2 large baking trays with baking paper. Place flaxseeds, pepitas, sesame seeds, chia seeds, almond meal, lemon zest, 1 tsp Herbamare seasoning and 1 tbs maple syrup in a bowl with salt to taste and 3/4 cup water. Stir well to combine. Divide mixture between prepared trays and spread evenly with a spatula or spoon until about 5mm thick. Bake for 20 minutes. Carefully turn and bake for a further 8 minutes or until dry and crisp. Transfer to a wire rack to cool. Break into pieces and serve with cheese and grapes. Store crackers in an airtight container for up to 2 weeks.