Want a snack that satisfies all of your crunchy, creamy, and dreamy snacking desires? We sure do. This is one of our favorite go-to snacks that literally makes us hum with happiness because of its flavor, texture AND nutrition. Get probiotic goodness with each bite, plus leafy greens and whole grains (or seeds, depending on the cracker) to boot!
32organic whole grain or seed crackers (1–2” squares or rounds, store-bought or homemade. See Chef’s Notes)
Vegan Cream Cheese
1cupraw cashews (soaked in water overnight or for 4–6 hours)
3tbspwater (+1 Tbsp as needed)
1tbsporganic apple cider vinegar
¼tspsalt (optional)
¾cupkimchi (or sauerkraut, chopped)
¾cupmicrogreens (or sprouts)
3pinchesdried oregano
Directions
1
Make the cream cheese: Place all of the ingredients in a blender or food processor and blend until smooth.
2
Spread the crackers out on a serving plate.
3
Place a few pieces of kimchi or kraut on each cracker (about a small fork-full).
4
Add a dollop of Vegan Cream Cheese on top (about ½–¾ teaspoon).
5
Top with a finger full of microgreens or sprouts.
6
Sprinkle dried oregano on top.
Chef's Notes
Substitutions For the crackers, choose an organic whole grain from the store or a 100 percent nut and seed crackers. Alternatively, make your own.
Instead of cream cheese, use your favorite homemade vegan cheese or store-bought nut cheese.
In place of oregano, use your favorite herb like rosemary or thyme.
Prep Ahead Make the Vegan Cream Cheese ahead of time and store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 30 days.
Make the crackers ahead of time and store in an airtight container at room temperature for up to 30 days.
Storage Store assembled leftovers in the refrigerator for up to 5 days.
Ingredients
32organic whole grain or seed crackers (1–2” squares or rounds, store-bought or homemade. See Chef’s Notes)
Vegan Cream Cheese
1cupraw cashews (soaked in water overnight or for 4–6 hours)
3tbspwater (+1 Tbsp as needed)
1tbsporganic apple cider vinegar
¼tspsalt (optional)
¾cupkimchi (or sauerkraut, chopped)
¾cupmicrogreens (or sprouts)
3pinchesdried oregano
Directions
1
Make the cream cheese: Place all of the ingredients in a blender or food processor and blend until smooth.
2
Spread the crackers out on a serving plate.
3
Place a few pieces of kimchi or kraut on each cracker (about a small fork-full).
4
Add a dollop of Vegan Cream Cheese on top (about ½–¾ teaspoon).
