Cheddar Cashew Vegan Cheese & Carrot Flax Cracker Recipe

I am so excited to team up with Aroma Housewares and create two amazing recipes for you!

The first recipe is featuring Aroma Housewares Nurtiware Digtal Food Dehydrator. I absolutely love my Nutriware Food Dehydrator and it has six trays which is perfect for my raw vegan recipes! 

The first one I'm sharing with you is the Carrot Flax Cracker Recipe.
 Its so easy and simple you'll be surprised you've never made your own crackers before. 

The best part is they are so healthy that you'll have no guilt 
using them to snack on the cheddar cashew cheese with them! 

  • 3 cups organic carrot pulp
  • 1/2 cup organic flax seeds (freshly ground)
  • 1 organic tomato
  • 1 organic lemon (freshly juiced)
  • 1/2 cup organic chia seeds
  • 1/2 cup flax seeds
  • 1 tsp garlic powder
  • 1 /2 tsp onion powder 
  • 1 tbsp cumin
  • 3/4 cups purified or filtered water 


Put all ingredients except the flax seeds (whole) and chia seeds in a Vitamix and process until well blended.

Pour the mixture into a medium sized bowl and add the sesame seeds and chia seeds and stir gently.

Spread the mixture onto the lining on a dehydrator tray and spread evenly (not too thin).

Dehydrate at 105 degrees for approximately 10 - 12 hours.

Transfer to a mesh tray and continue to dehydrate for an additional 2 - 4 hours or until firm and crisp.

So easy that I always want to have these crackers on hand! (Perfect for hummus, which we love!).

Alright onto the Cheddar Cashew Vegan Cheese recipe which is 
one of the best "cheeses" I've ever made! Yum. 

  • 2 cups cashews, soaked overnight 
  • 6 sun-dried tomatoes 
  • 1/4 cups nutritional yeast 
  • 3 tsp smoked paprika (gives it a smokey "bacon" like taste) 
  • 1 tsp garlic powder 
  • 1 tsp salt 
  • 2 cloves garlic 
  • 1/2 cups olive oil 
  • Juice of 2 lemons 
  • Zest of 1 lemon 
  • Cheesecloth 


Drain soaked cashews thoroughly and add to blender or food processor along with all the other ingredients. Blend until smooth.

Use a spatula to transfer the cheese mixture into the cheesecloth, then grab the excess fabric and twist it to form the cheese into a tight little package, securing with a rubber band.

Place in refrigerator for 8-12 hours to allow it to firm up.

Remove from cheesecloth and plop it down on to a cutting board or serving platter. Form it into a ball with your hands.

Keep it in the fridge until you’re ready to serve — it’ll keep its form for a couple hours outside of the fridge.

If you’d like a rind, dehydrate overnight OR bake 350F for 1 hour until the cheese slightly golden and cracked on the surface.

Let me know if you try out these two recipes & make sure you tag me on social media at @essentiallybrittany. I love seeing how your creations come out!

Also be sure to check out Aroma Houseware's Nurtiware Digtal Food Dehydrator it's seriously my favorite appliance in the kitchen! 

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