Golden Nigella Seed Crackers with Cashew Cheese
4.7(777 ratings)Golden flax, sunflower seeds and a pinch of turmeric give these crackers their warm color, while nigella seeds add a peppery, onion-like flavor and striking black dots. They pair beautifully with a simple cultured cashew cheese made with probiotic powder and left to ferment overnight. Cut the crackers into neat squares before drying for a tidy, bakery-style look on the plate.
- Hands-on
- 40 min
- Dehydrate
- 18 hr
- Total
- 18 hr 40 min
- Serves
- 8
- Level
- Challenging
Method
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Step 1: Blend the drained cashews with 1/4 cup water and the probiotic powder until smooth, then cover and leave in a warm spot for 12 hours to culture.
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Step 2: Blend sunflower seeds, turmeric, half the salt and 1/2 cup water to a paste, then stir in the ground flax and nigella seeds.
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Step 3: Spread the dough 1/8 inch thick on a lined tray, score into 2 inch squares and dehydrate at 115F for 8 hours.
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Step 4: Flip onto a mesh tray, separate the squares and dry another 8 to 10 hours until golden and crisp.
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Step 5: Stir lemon, nutritional yeast and the remaining salt into the cultured cashews, chill 1 hour, and serve with the crackers.
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