These dehydrated crackers started with equal parts of ground pumpkin seed, ground flax seed, and ground sunflower seeds. To that, I added some raw spinach, a bit of lemon juice, sea salt and blended in the Vitamix, adding water until it reached a spreadable consistency. You may add nutritional yeast if you like, but I prefer these without.
Then I mixed in some whole pumpkin seed, flax seed, and sunflower seeds and let the mixture set for several hours in the fridge. This allows a chance for the flavors to blend and for the whole seeds to absorb moisture.
Next, I spread the mixture out on the Teflex sheets of my dehydrator and dehydrated for several hours (about 6, I think) and turned the Teflex sheet over, removing it slowly so that the soft underside is exposed. I dehydrate a few more hours, then score into serving sizes - larger squares for crackers, smaller squares or rectangles for dipping. Continue to dehydrate until the crackers reach the crispness you desire. You may wish to remove some at the halfway stage to use as a flatbread, while letting the rest get dry all the way through.
The cashew cheese is made with soaked cashews, lemon juice, garlic, sea salt and a bit of nutritional yeast to give it that cheesy flavor. I really don't tolerate nutritional yeast well at all and will be looking for another option for that, as it does give it the cheesy taste. I don't have the recipe I had originally, but I think you can find the same thing here.
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