Vegan Crackers with Cashew Cheese and Apple
This snack board is proof that plant-based entertaining can be genuinely impressive without a lot of fuss. The star of the spread is a silky cashew cheese blended with nutritional yeast, lemon juice, and a splash of apple cider vinegar — it's tangy, savory, and creamy in a way that makes you forget dairy was ever part of the equation. The homemade crackers are built from rolled oats, almond flour, sesame seeds, and flaxseeds, giving them a nutty, hearty crunch that holds up beautifully under a generous schmear. Thin apple slices bring a crisp, sweet contrast that ties the whole board together, and a scatter of fresh thyme makes it look like something out of a cookbook. Everything is made from whole, recognizable ingredients, so there's no guesswork about hidden animal products the way there can be with store-bought crackers and cheese alternatives. It serves four, making it a perfect starter or afternoon snack when you want something that feels a little special without spending hours in the kitchen.
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Learn more →Ingredients
4 servings
For the cashew cheese
- 1 cup raw cashews, soaked in cold water for 2 hours, then drained
- 3 tbsp water
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp apple cider vinegar
- ¼ tsp garlic powder
- ¼ tsp salt
For the crackers
- 1 cup rolled oats
- ½ cup almond flour
- 2 tbsp sesame seeds
- 1 tbsp flaxseeds
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp olive oil
- 3–4 tbsp water
For serving
- 1 large apple, cored and thinly sliced
- 1 tsp fresh thyme leaves (optional)
Instructions
- 1
Place the drained cashews in a food processor with the 3 tbsp water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, and 1/4 tsp salt. Process for 2–3 minutes, scraping down the sides halfway through, until the mixture is smooth and creamy with no visible cashew chunks.
- 2
Transfer the cashew cheese to a small bowl, cover, and refrigerate while you make the crackers.
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