I happen to be a HUGE cheese and crackers fan. I love a good crisp, flavorful cracker along with some yummy cheese spread. Before adopting a plant-based diet, I used to make a decadent cheese spread that tasted incredible, but would eventually give me heart disease. Um, no thanks. I’ll pass on the bypass. I figured my cheese-loving days were over when I embraced plants…NOT SO! I absolutely adore this macadamia cheese spread! The probiotic gives it just the right tang and the spices round out the flavors so nicely. These raw buckwheat crackers are so simple to put together and are pretty addicting. I love the “cheesy” quality of the nutritional yeast and the texture the sesame seeds add. I love serving this as part of an hors d’oeuvres platter with fresh veggies, grapes, and dried fruit. Yay for plant-based, allergy-free cheese and crackers!
2 cups macadamia nuts, soaked overnight in filtered water
1 tsp probiotics powder
To make macadamia cheese, first soak the macadamia nuts overnight, then drain. Add the nuts to a blixer or high-speed blender. Note: If you do not mind a cheese with a bit of texture, you could also use a regular food processor; however, for the best results, a blixer or high-speed blender should be used for optimum smoothness.
Next add a touch of water. Depending on the equipment used, you may need to add more water, which is okay, as the cheese will be strained and pressed afterwards.
Next add the probiotic and blend. Scrape the sides as needed and continue to blend until you reach a nice smooth consistency. Ideally the cheese should feel smooth with very little to no trace of the nut texture to it. Again, this will depend on the equipment used.
2 tbsp nutritional yeast
1 tbsp onion granules
Freshly grated nutmeg
1 tsp sea salt
1/4 tsp white pepper
To culture the cheese, scrape the mixture into a strainer lined with a mesh bag or a piece of cheesecloth. Draw the strings of the bag and twist to secure it. Place a small plate over the cheese and press to flatten it out a bit. Next place a heavy weight, such as a bowl of dried beans or a large can, onto the plate. The weight will help to press out any excess water during the culturing process, which will ultimately determine the firmness of the cheese. Cover everything with a clean cloth or breathable piece of mesh.
Let culture at room temperature for at least 12 hours or up to 24 hours for a stronger result. When ready, remove from the mesh bag. Pressing the cheese, rather then hanging it, makes it drier and therefore easier to shape and mold.
Once cultured, remove from cheese cloth and place in bowl. Add the remaining spices and mix thoroughly.
Place into the refrigerator for up to 1 week. (Recipe Source: Rouxbe)
Raw Buckwheat Crackers
1 cup soaked buckwheat
3 tablespoons water
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup ground yellow flax seed mea
3 tablespoons nutritional yeast
1/3 cup sesame seeds, soaked 4-6 hours, rinsed and drained
Soak buckwheat for 4-6 hours. Drain and rinse really well. In a food processor, grind the buckwheat, water, oil, salt, onion powder, and garlic powder until smooth. Add the flax seed meal and nutritional yeast and process to incorporate. Pulse in the sesame seeds. Spread the batter on teflex sheets so that it takes up 1/2 – 3/4 of the sheet (thin crunchy crackers). Score into crackers shapes. Dehydrate at 140F for 1 hour (this helps to bring the crackers up to warmth for faster drying and to avoid mold/bacteria). Reduce temperature to 110F and continue dehydrating for at least 12 hours, flipping over after 5-6 hours.