Sometimes you just get cravings. I get them, you get them, we all get them. This past week, being in full pregnancy mode, I was in dire need of a grilled cheese sandwich dipped in old-fashioned tomato soup. Since it has been so blistering hot, it was really the flavors I was craving, not so much the heat, so I devised a way to have it all. I came up with a recipe for raw “grilled cheese” crackers and sun-dried tomato dip. While not a full meal, being a snack I can eat them all day long instead! Way better in my book.
To upgrade the recipe in order to make it far more nutritionally dense than the original, I decided to make the crackers out of nuts and veggies rather than flour. I also used nutritional yeast instead of cheese. If you haven’t tried nutritional yeast yet, don’t be scared off by its name. It is a food powder that tastes so similar to cheese you will be mind blown. It is a vegan option that is packed with B vitamins, including the elusive B12, making it a plant-based diet food essential. I then decided to dehydrate the crackers, which keeps the nutrients in tact, rather than baking them (although that could be an option too if you don’t have a dehydrator). The result? Moist crackers bursting with flavor and good-for-you vitamins, minerals and healthy fats. Dip them in this sun-dried tomato dip, and watch your tastebuds do a happy dance.
Now off to eat more of these raw “grilled cheese” crackers and sun-dried tomato dip!
Raw “Grilled Cheese” Crackers and Sun-dried Tomato Dip
gluten-free, vegan, vegetarian
For the Crackers
- 1 cup macadamia nuts, raw and unsalted
- 1/4 cup nutritional yeast
- 2 tsp. lemon juice
- 1/4 tsp sea salt
- 1 cup red bell pepper, chopped
- 1 tbs. basil leaves, chopped
- 1 tbs. olive oil
- optional: pinch of cayenne
Direction: Add all ingredients into a high-speed blender and blend on high. Blend until creamy. Consistency will be like a batter. You most likely will have to use a tamper to ensure a proper and thorough blend.
Then add a dollop of the batter to a dehydrator tray. Create cracker size circles, about 2 inches by 2 inches each. Dehydrate on 100 – 120 degrees for 48 hours, or until dry. Check every 12 hours to monitor the dryness. If you like them softer, take them out earlier. If you like them drier, wait longer.
Once properly dehydrated, remove and eat with the tomato dip.
*No dehydrator? No problem. If you want to “dehydrate” your crackers in an oven, learn how to do it here.
For the Sun-dried Tomato Dip
- 3/4 cup blended tomato (1-2 medium tomato)
- 1/4 cup raw apple cider vinegar
- 2 tbs. coconut aminos or tamari
- 2 tbs. raw honey
- 2 cloves of garlic, chopped
- 1 cup sun-dried tomato (oil packed)
Direction: Add all ingredients to a high-speed blender and turn on high. Blend on high until smooth.