cashew-chickpea cheese with super seed oat crackers

I am kind of obsessed with nut-based cheese (I eat it every day!) and cashews are sometimes heavy in terms of fat content so I like to try new substitutions using beans etc and chickpeas have a similar color so it doesn’t look too different from ordinary nut cheese and it actually tastes amazing! 

Ingredients for Crackers
(100% Organic)

  •  ½ cup rolled oats
  •  ¼ cup corn meal
  •  ¼ cup chia seeds
  •  ¼ cup flax seeds
  •  ½ cup water
  •  1 tbsp. chopped fresh basil
  •  ½ tsp. sea salt

1. Combine all the dry ingredients.

2. Add the water.

3. Mix the ingredients using a spoon first and then lightly knead the dough with your hands until well combined. You may need to add some more water.  (1/4 cup)

4. Use a dehydrator at 115 degrees Fahrenheit or pre-heat the oven to 75 degrees Celsius on fan.

5. Shape the dough into flat circles with your hands or any other shape you like. (about 1/8 inch thick or thinner if you want them to be crunchier.) 

6. Dehydrate for 12 hours if using the dehydrator or bake for 1 hour on one side and then flip them and bake for another 30 minutes. 

Ingredients for Cashew - Chickpea Cheese
(100% Organic)

  • 3/4 cup soaked cashews
  • 1/2 cup cooked chickpeas
  •  2 tsp. nutritional yeast
  •  2 tsp. yoghurt (such as almond, soy or coconut)
  •  2 tsp. miso
  •  juice of 1/2 lemon
  • 1 tbsp. water (if too thick)
  •  fresh ground pepper for the crust

1. Blend the cashews and chickpeas in a blender until smooth. 

2. Add the miso, lemon juice, nutritional yeast and yoghurt and blend for a few more seconds. If the consistency is too thick add some water. The thicker the better, so if you're adding any water try not to put too much. 

3. Line a small dish with an oiled cheese cloth and sprinkle some pepper on it. Fill the dish with the cheese mixture. Sprinkle some more pepper on the cheese. Cover the cheese with the corners of the cheese cloth and leave it the fridge for a couple of days to let the cheese harden. 

4. Alternately you can put the mixture into a jar and cover it with a cloth. Leave it out for 24 hours to let the cultures grow and then put the cheese in the dish with the cheese cloth. 

SavorySakura Oyama