I needed to do something with the left over cheese I had from making raw vegan lasagna, so I turned it into crackers.
I had purposely made more cheese, so that I would have some for other dishes throughout the week. Well, I didn't use as much as I thought, and had about a cup leftover. I decided to add a pepper as I would for raw nacho cheese sauce and toss it in the dehydrator. I've read good things about dehydrating your cheese sauces for cheese slices, crackers and such, but hadn't yet given it a try.
I'm so glad I did! These are crispy and so flavorful!
Next time I do this on purpose, I'll blend the cheese and pepper in a blender until smooth and see what kind of texture it comes out of the dehy with.
1c raw cashew ricotta cheese
1 red bell pepper
dash of sriracha
Blend in a food processor.
When it comes out, it's kinda pink and bland looking, but no worries. They come out a beautiful orange color when dehydrated!
Spread on parchment paper on dehy trays and dehy at 125 until crisp.
Enjoy alone, on a salad, in a wrap or with Eggplant Chips!