Cheese crackers

Ingredients for 1 servings:

• 150 g cashew nuts
• 1 large bell pepper(s), yellow
• 1 tsp, leveled salt
• some pepper
• 1 pinch(s) of cayenne pepper
• 1 tbsp nutritional yeast
• 1 tsp, leveled guar gum
• some water

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 hours; Total time approx. 14 hours 10 minutes

vegan

Soak the cashews for 4 hours, then rinse with water and place in a blender. Deseed and chop the peppers, then add the other ingredients and blend everything. Add a little water if necessary to create a thick paste. Line a drying rack with baking paper and, using a teaspoon, place small heaps on the drying rack and spread them out. Dry at 68°C for a total of 10 hours. After about 6 hours, carefully turn the crackers over. After an hour of drying, remove them from the baking paper and place them directly on the drying rack. When they are completely dry, place them on a plate and allow to cool completely. The crackers can also be dried in the oven at 75°C for about the same amount of time. You’ll have to wait and see. Leave the oven slightly open by inserting a wooden spoon between the crackers. Tip: I use a spatula to turn the crackers over. It’s nice and flat.