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Raw Bruschetta Crackers with Basil Garlic Cashew Spread

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 were great raw food recipes 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!


Raw Bruschetta Crackers Raw Bruschetta Crackers Basil Garlic Cashew "Cheese" Spread @ Bruschetta Crackers


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.


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.
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  1. Loretta wrote on June 6, 2014

    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!

  2. Kathy wrote on April 1, 2014

    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!!

  3. Tricia wrote on March 31, 2014

    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 “”

  4. Tricia wrote on March 31, 2014

    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 “”

  5. Jennifer hatcher wrote on March 29, 2014

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

    • Susan wrote on March 30, 2014

      Fahrenheit. Cheers!

  6. Cynthia Groo wrote on January 5, 2014

    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 wrote on January 5, 2014

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

  7. Clau wrote on August 11, 2013

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

  8. Maria wrote on August 7, 2013

    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 wrote on August 8, 2013

      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.

  9. Cendrine wrote on July 31, 2013

    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!

  10. Laurie wrote on June 6, 2013

    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! =)


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