Raw Vegan Cheesy Almond Rosemary Crackers

By Chef:  Gena Hemshaw
Posted: January 8, 2015


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Who doesn’t love snacking on cheesy crackers? These crackers are guaranteed to be a hit for most with their delectable rosemary-infused cheesy flavor and crispy-light texture. They’re so easy to make too!

Yield: 35 (or so)


  • 2 cups Almonds, soaked overnight and drained
  • 4 tbsp ground flax meal
  • 4 tbsp nutritional yeast
  • 1/2 tsp sea salt (or more, to taste)
  • Black pepper to taste
  • 1/2-1 cup water (adjust as needed)
  • 3 tbsp fresh rosemary, chopped


  1. Place almonds, flax meal, nutritional yeast, salt, and pepper in a food processor fitted with the S blade. Pulse to combine.
  2. Turn the motor on and drizzle in 1/2 cup water. Process for a minute or two, stopping to scrape the bowl down. Add more water as needed, until the mixture is easily spreadable (not liquidy, but not at all pasty, either).
  3. Spread mixture onto a single, Teflex-lined dehydrator sheet.
  4. Dehydrate at 115-118 degrees for four hours. Score into cracker shapes, and dehydrate for another 8 hours, or overnight. Break crackers apart, flip them over, and dehydrate for one more hour. Makes 35 (or so) crackers.