Raw Cheez Itz
Satisfy your snacking cravings guilt-free with these irresistible Raw Cheez Itz, a healthy, plant-based twist on the classic cheesy snack cracker! Made with nutrient-packed raw cashews, sunflower seeds, and the savory umami of nutritional yeast, these crackers are bursting with flavor and crunch. A hint of paprika, garlic, and onion powder adds a zesty kick, while ground flaxseed helps bind everything into a delectable dough. Unlike traditional crackers, this recipe requires no baking—instead, the dough is dehydrated at low temperatures, preserving the raw ingredients' nutrients and delivering a perfectly crisp texture. Whether you’re looking for a vegan snack, raw food recipe, or gluten-free alternative, these homemade crackers are sure to impress. Perfect for dipping, sharing, or munching solo, they’re the ultimate healthy snack to keep on hand!
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 0.5 cup Sunflower seeds
- 0.25 cup Nutritional yeast
- 2 tablespoons Ground flaxseed
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Sea salt
- 0.25 cup Water
- 1 tablespoon Lemon juice
Instructions
Place the raw cashews and sunflower seeds in a high-speed blender or food processor. Pulse until they are finely ground into a flour-like consistency. Be careful not to over-blend as this may release their oils.
Add the nutritional yeast, ground flaxseed, paprika, garlic powder, onion powder, and sea salt to the blender or food processor. Pulse a few times to evenly combine the dry ingredients.
Pour in the water and lemon juice. Blend the mixture until it forms a thick dough that holds together when pressed between your fingers.
Place a sheet of parchment paper on a flat surface. Transfer the dough onto the parchment and press it into a ball. Put another sheet of parchment on top of the dough to prevent sticking.
Using a rolling pin, roll the dough out evenly to about 1/8-inch thickness. The thinner the dough, the crunchier the crackers will be once dehydrated.
Carefully remove the top layer of parchment. Use a sharp knife or pizza cutter to score the dough into small square pieces, resembling Cheez Itz. Optionally, use a toothpick to poke a small hole in the center of each square for authenticity.
Transfer the parchment paper with the dough onto a dehydrator tray. Ensure the squares are evenly spaced for airflow.
Dehydrate at 115°F (46°C) for 6-8 hours, or until the crackers are completely dry and crispy. If using an oven, set it to the lowest temperature possible and keep the door slightly ajar for a similar effect.
Once dehydrated, break apart the crackers along the scored lines. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 9.4 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
