Raw Bruschetta Crackers with Basil Garlic Cashew Spread

by Susan on February 27, 2013

Raw Bruschetta Crackers @www.rawmazing.com

Raw Bruschetta Crackers @Rawmazing.com

Basil Garlic Cashew "Cheese" Spread @ Rawmazing.com

Bruschetta Crackers @Rawmazing.com

A week and a half ago I threw a dinner party. It wasn’t your typical party as I fed an entire group of non-vegans a completely vegan dinner. There was raw food and some cooked food. Everyone loved everything and I loved showing these dedicated meat eaters that you can actually make delicious food that is plant based!

One of my favorite appetizers was a flavorful bruschetta that I served on toast, topped with a balsamic reduction. Not completely raw (the bread) but so delicious.

I couldn’t get this bruschetta off of my mind and decided to bring some of the flavors into these wonderful raw Bruschetta Crackers and Basil Garlic “Cheese” Spread. The crackers have a light crispy texture. The tomatoes and onions add flavor. The other bruschetta ingredients, basil and garlic can be found in the easily made cashew “cheese” spread.  These were so tasty, I had trouble keeping them around to photograph!

Equipment Needed: food processor, dehydrator

Advanced Prep: Soak almonds and cashews overnight

Almond Bruschetta Crackers

  • 3 cups almonds, soaked overnight, rinsed and drained
  • 1/2 cup freshly ground golden flax
  • 3/4 cup water
  • 1 tablespoon balsamic vinegar
  • 1 medium sweet onion, finely diced
  • 2 medium tomatoes, finely diced
  • Himalayan salt and fresh ground pepper to taste

1. Mix together ground flax and water. Let sit until water is absorbed.

2. Pulse almonds in food processor until finely ground. Place in mixing bowl.

3. Stir flax and other remaining ingredients into almonds.

4. Spread dough on 2 non-stick dehydrator sheets. The dough is quite wet. Dehydrate at 145 for 45 minutes. Remove and score.

5. Place back in dehydrator and continue to dehydrate at 115 until the tops are quite dry (about 4 hours). Transfer to screens and finish dehydrating until dry.

Makes two 14 x 14 sheets of crackers

Basil Garlic Cashew “Cheese” Spread

  • 2 cups cashews, soaked overnight, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 1 tablespoon water
  • 1 tablespoon balsamic vinegar
  • 6 large fresh basil leaves
  • Himalayan salt and ground pepper to taste

1. Place all ingredients except 2 of the basil leaves in food processor. Process until smooth. 

2. Remove to bowl and garnish with remaining basil leaves that have been sliced into thin strips.

Makes 1 cup of spread



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{ 50 comments… read them below or add one }

Vanessa February 27, 2013 at 4:44 pm

Susan, thank you so much for sharing your recipes. One of the issues I have with your website is that I cannot decide what I admire more-the food or the photos!


Susan February 27, 2013 at 4:45 pm

Thanks for the kind words!


Victoria February 27, 2013 at 5:45 pm

You’re right Vanessa!! This site is like a raw vegan porn site!! lol. I salivate all over my keyboard every time I visit. Speaking of salivating, I can only imagine how rawmazing your dinner party was Susan! OH MY!! Just the thought… Okay, off to soak some nuts! I HAVE GOT TO TRY THIS!! And, as usual, I’M SURE I won’t be disappointed! Every rawcipe I’ve made from this site lives up to the site’s name … RAWMAZING!! :-9


carol Prichard February 27, 2013 at 5:51 pm

I love your recipes your presentation is superb. Thankyou so much. You really are an inspired chef.
I am using a few of your recipes on my menu. I am doing up a flyer and would like to acknowlege you and list your website, if that is acceptable to you



Susan February 27, 2013 at 6:03 pm

Carol, please email me privately. Susan@Rawmazing.com


Lou February 27, 2013 at 6:41 pm

Love the pictures of this recipe. I look forward to try this one….


clarissa February 27, 2013 at 10:10 pm

Thanks so much for sharing this delicious amazing recipe! can’t wait to try. Stupid question, when making the crackers, do I need a silpat or wax paper for the dehydrator? Thanks for sharing , always! 7 days raw now and I am excited for recipes!


Susan February 27, 2013 at 10:14 pm

You start the crackers on a non-stick dehydrator sheet. :-)


Lumi February 28, 2013 at 9:51 am

Looks so good, why must I vait until tomorrow to eat these <3


nancie February 28, 2013 at 11:10 am

Those crackers look amazing..how could you make them without a dehydrator??? Slow cook them? The lowest my oven goes is 170 degrees..thanks,,nancie


Colynn February 28, 2013 at 2:13 pm

YUM! Everything about this post is amazing. Lol. I love bruschetta. I’m going to have to wait to visit my grandma (who has a dehydrator) to make the crackers, but I’m most definitely going to have to make that spread this weekend. Your addition of balsamic is brilliant.


Dot February 28, 2013 at 10:37 pm

Susan, are your measurements for the nuts before or after soaking?


Susan March 1, 2013 at 12:00 am

Before. You do it just as it is written. If it was after, I would say 2 cups soaked nuts. :-)


Dot March 1, 2013 at 12:44 pm

Good point. :)

I was halving the recipe and using chopped almonds thinking it would be easier to use, but they DOUBLED in size after the soak, so I’m not sure how much to use….. in the recipe…… Thanks as always for your great recipes!


Lisa Reynoso March 2, 2013 at 12:15 am

What if you don’t have a food processor? I plan on getting one some time, but it’s not in the budget right now. I have a Vita-Mix, but I am guessing both of these would be too thick…


Aimee D March 3, 2013 at 10:08 am

Within the past year I just wanted to get healthy and keep the weight off. I’ve done the veggie detox with the juicer, and just eat nuts and legumes. I feel so much more energized and healthy, but I love to cook and well veggie juices kind of take away that part of my creativity. This gives me inspiration that I can try on my family. I just made the eggplant bacon and cut the chipotle down…my 2 year old loves it. My son is still a bacon lover (9), but I’m hoping that I will find recipes that he likes too. He loves smoothies but thinks my veggie juices taste like grass! I just want him to live a long healthy life where he gets accustomed to the healthy foods before it’s too late.


Laura T. March 6, 2013 at 9:47 am

Looks delish and I have everything in my pantry. I’ll make this, this weekend….but my mind is drueling already.

Oh and Aimee D, you are correct the eggplant bacon is Devine!


Amy Jo - Pure & Simple March 6, 2013 at 6:37 pm

I love a great raw cheese spread. This one looks wonderful. I have yet to make a raw cracker…maybe this one will inspire me to do so.


Judy D. March 8, 2013 at 8:14 pm

Your recipes look fantastic! I have many food sensitivities including flax seed, coconut and cashews. :( Would I be able to substitute chia seeds for flax seeds in this cracker recipe?


clarissa March 9, 2013 at 1:48 pm

I just want to Thank You so very much for your site, your time and for being so giving of your recipes. It means a lot to me since we have been on hard times and I just cannot afford to buy books and things right now. I recently became raw and sticking with it for the long run is important to me and having some other choices helps make it better. just wanted to Thank You.


Leah March 22, 2013 at 10:32 am

Hi! Thank you for your amazing website! I am fairly new to a raw lifestyle and this is so inspiring and way more fun to me than cooking!
To the point, I’m confused on the nuts. If I were to soak/dehydrate all of my nuts right after I get them then say I want to make this ‘cheese’, am I soaking for a second time essentially and then dehydrating again as well?


Susan March 22, 2013 at 10:54 am

You can end up soaking twice, once for the enzymes and once for the hydration needed in the recipe. But, you can always hold some nuts aside if you know you are going to be making something that requires soaked nuts. :-)


Kim Martin, RN March 27, 2013 at 8:09 pm

This looks delicious. I’ve been looking for a healthy cracker recipe. Thank you!


Susan March 28, 2013 at 9:59 pm

You are welcome, Kim!


Molly April 6, 2013 at 1:03 am

This look sooooooooooooooooooo delicious, would love to try it but don’t have a dehydrator.
Is there any other way to dry these out??????????????


Jeannette Leduc April 8, 2013 at 4:18 am

I just came across your site and have been going through your amazing recipes.

I have an older large Barron dehydrator with 10 large trays. I don’t like to run it for hours with just one or 2 trays so I will use my oven with just the oven light on. If it isn’t warm enough with a small oven light change to a larger 40 watt or 60 watt light bulb. It works very well with the door just cracked open for more air circulation.

So you can make crackers in the oven without cooking them. You do need a rack to finish the drying after you remove the parchment paper but if you have large cooler racks, 2 set off center may work.


Susan April 8, 2013 at 12:02 pm

Dehydration works by using lots of air and a small amount of heat to dry the food. I would be concerned that you might get some fermentation or bacteria growth.


DaeTara D. April 23, 2013 at 10:52 am

Hey Susan I LOVE your recipes and bought your books. I want to make nut cheeses but the only inexpensive nuts I can find are almonds! Is it okay to use roasted nuts?? I mean will it have the same consistency if they’re soaked over night?


Susan April 24, 2013 at 10:25 am

I honestly have no idea how roasted nuts would work in this recipe. They are a different texture and have different levels of oil. You could try and see…


Judy April 24, 2013 at 1:16 pm

How long does this last in the frig?


Susan April 24, 2013 at 1:56 pm

5-7 days.


Rainey May 6, 2013 at 1:43 pm

Could you please recommend a dehydrator? Thank you


Susan May 6, 2013 at 1:47 pm

Hi, Rainey…I answered your question where you previously posted it. :-)


Terri May 29, 2013 at 11:37 am

Thank you! This is delicious!!!


Kiri May 29, 2013 at 4:54 pm

That sounds fantastic! I’m only on my 3rd raw day and want to attempt dehydrating for the first time – when you say transfer onto screens, do you just mean the trays of the dehydrator without lining? Thanks for your help!


Susan May 29, 2013 at 4:56 pm

If the holes are small enough. If not, you will need actual dehydrator screens. :-)


Kiri May 29, 2013 at 5:20 pm

Oh, and how long do these keep/how do I store them best? :)


Laurie June 6, 2013 at 7:57 am

This recipe has produced I believe the most fantastic thing that has ever come out of my dehydrator!! I highly recommend everyone try it! The flavors burst from these bruschetta crackers.

I’ve not tried the Basil Garlic Cashew “Cheese” Spread yet, but can’t wait. It’s hard here in Uruguay for me to get cashews in bulk, which unfortunately leaves me out of trying so many yummy recipes. =(

Thanks for all of the wonderful recipes Susan! =)


Cendrine July 31, 2013 at 9:27 pm

This recipe combo is absolutely amazing! I knew I would like it before even tasting it. But here’s my husbands statement after eating the crackers with spread tonight: these are so good they make my eyes water… Lol!


Maria August 7, 2013 at 8:07 pm

Hi Susan, I just discovered your website and you have truly incredible recipes. Im not a vegan , not even a vegetarian but I love to try new foods all the time. I don’t have a dehydrator , could I make the crackers in the oven? Can you please recommend how to do so. I have heard that you can , with the oven door open or something like that. If you do it in the oven , do you need any baking sheets? I always skip them and just place my food on top of the baking pan. Thank you and I would really appreciate some recommendations.


Susan August 8, 2013 at 1:35 pm

Hi, Maria, I don’t test the recipes in an oven as this is a raw food blog so I can’t really give you suggestions. I did make the kale crackers in the oven. You might find some help there.


Clau August 11, 2013 at 9:53 pm

I made this cheese today and its so tasty and incredible. Husband looooved it. Might be substituting all cheese for vegan cheese yumm yumm


Cynthia Groo January 5, 2014 at 11:30 am

Hi Susan,

Your blog is lovely and the recipes are very enticing! I am allergic to almonds and walnuts. Can you recommend which nuts and nut milks might be substituted for many of your recipes that call for almonds?

Thank you for your time.

Cynthia Groo


Susan January 5, 2014 at 3:06 pm

Hi, Cynthia, please see the substitutions section on the FAQ page. You will find the tab at the top.


Jennifer hatcher March 29, 2014 at 11:06 pm

Are the temperatures in Fahrenheit or Celsius ? Thanks :-)


Susan March 30, 2014 at 2:37 pm

Fahrenheit. Cheers!


Tricia March 31, 2014 at 9:56 am

These recipes are so tasty* I am taking this to may next Raw Vegan Pot Luck Dinner April 14th**
Thanks for such a great web site “”


Tricia March 31, 2014 at 9:57 am

These recipes are so tasty* I am taking this to my next Raw Vegan Pot Luck Dinner April 14th**
Thanks for such a great web site “”


Kathy April 1, 2014 at 11:03 am

I accidentally came across your site and love it. I’m doing a little Happy Hour with some friends, none of them do raw. I thought I would make this. Do you have any other suggestions that will impress them? I have a recipe I always make for raw potlucks for stuffed mushrooms but I wanted one more thing. Thank you!!


Loretta June 6, 2014 at 8:58 am

I am just starting out on my raw path and this is my first raw cracker recipe. These with the spread is just incredible. Thank you so much!


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