Wednesday, February 19, 2014
Cashew "parmesan cheese" is something I always have on hand. I put it on anything from pasta, to vegetables, to pizza. I use 4 oz. of this cashew parmesan as the cheese element in these crackers, and the rest can be kept in the refrigerator for up to a week.
Cashew Parmesan Cheese
2 cups raw unsalted cashews
1/4 cup nutritional yeast
1 tablspoon dijon mustard
1 tablespoon soy sauce
1 tablespoon lemon juice
Roughly chop cashews in a food processor. Add nutritional yeast, mustard, soy sauce, and lemon juice. Continue to pulse until the cashew are finely chopped and ingredients are well combined. Careful not to over mix, you are not looking for a paste here.
4 oz. cashew parmesan cheese
4 tablespoons Earth Balance vegan butter, room temp. (I use the soy free, but any vegan butter works)
1 cup all-purpose flour
2-4 tablespoons ice water
In the bowl of a stand mixer, combine cashew cheese and butter. Mix on medium for about 1 minute. Slowly add flour. Mixture will be dry. Add the water, 1 tablespoon at a time, until a soft dough is formed. Wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to a thin "cheezit" thickness. These won't rise too much. Using a knife or fluted-edged roller, cut into 1 inch squares. Place on baking sheet, careful not to overlap. Poke a small hole in the center of each cracker. Spray with a thin coat of olive oil cooking spray. Sprinkle with kosher salt.
Bake for 10-15 minutes. These can go from done to burned very quickly so keep an eye on them. You want them slightly browned for a nice crunch. Let cool completely.