PLANT BASED FRUIT & SEED CRACKERS with CHEESE 💖 Satisfy your CRUNCH needs!

If you have a need for CRUNCH and are a cracker fan then you are going to love these Plant Based Vegan Fruit and Seed Crackers. They are super crunchy with a hint of chewiness from the dried fruit. You can eat them as they are or dip them in the super rich Spreadable Cashew Cheese.
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#plantbasedcooking #vegan #veganrecipes #govegan

[@JokerLurver]

Wow! That editing on the CRUNCH was next level! 🙌

[@justcarineinparis]

You can say that again! 😂

[@Meccarox]

I really respect and appreciate what you’re doing with this channel. No one else is making whole food recipes like you do. Thank you Jill.

[@KindlyVegan]

Finally something I can enjoy serving to guests! These are perfect! Because I live alone I made the crackers in mini muffin pans and I can pull them out of the freezer and bake smaller quantities because if I made a lot of these they’d be gone very quickly. That cheese sauce is next level amazing! I can see using it for so many things and if my son and his family come over I had better make a double batch. Thank you beautiful lady for not only making plant based eating sustainable, but for making it amazing.

[@justcarineinparis]

Baking the crackers as a loaf instead of individual crackers is such a good idea : major time saver! I love it!

[@kiml1159]

Can't wait to try this. The crackers would be great to take along on hikes, etc. Love the special effects during the taste test.

[@Midge5288]

Just bought your book

[@debbielente4766]

i am a cruncher also, i just love these, i love melba toast, thank you for doing this one, should be in your book, i will lood for it

[@wholefoodplantbasedcookingshow]

It will be in the next cookbook 👍

[@angelahill3556]

I love crunchy stuff too. Plant cheese is way better than dairy. Jill makes my mouth water again. Lol

[@Butterflyneverlands]

Ha! Love the special effect 😍😂🦋

[@lesliejenkins7968]

The cashew cheese is to die for. I've made it twice. It's perfect for my bagels. Yum yum.

[@PDogB]

I came here for the vegan cheese recipe. I totally agree about the store versions, but I love cheese on broccoli and mac-n-cheese. I think I can make this one work for all my cheesy needs. Thanks.

[@growingheart8039]

The recipes on this channel make my day. Great video!🌞

[@layladarby1994]

Thank you for your recipes, your buckwheat bread is in the oven as I type and watch this video, it's the second one I've made.☺️

[@kiraleskew7564]

So excited to find this recipe! Thanks Jill. :)

[@Burningtreeblood]

♥️♥️🥰🥰 love love love that you added grams to the recipes

[@elainewhitlock352]

These crackers and spread are SO GOOD!! Definitely a recipe I will use again and again.

[@Raccoon_Mama.]

I miss "chips" so will try these as a substitute. Yum.

[@kfc4007]

I'm like you craving for crunch, lovely recipe, thank you! An addition to the cashew cream could be half of its weight in firm tofu, thoroughly drained / dried and crumbled. Mix with the rest until creamy. The tofu makes the dip a bit bulkier and gives some extra proteins.

[@maryannmattesonbuchan670]

Very nice!!!✝️❤️❤️

[@chistinemartel9043]

Can’t wait to try them….

[@mrswmayres]

Will make this weekend...yum!

[@linamizzi6268]

Thank you sooo much for your recipes.I have just baked the oatmeal and raisin cookies and you know what! they taste delicious yum yum yum, I tweaked the recipe a bit I used a zest of a lemon and insead of cinnamon i added pumpkin spice home made and used homemade peanut butter instead because that's what I had .I would love to try all your recipes especially the bread you made .Well done Love from Gozo I will definitly try these crackers.

[@jessicaveganjessica2208]

Yum!!! It all looks so delicious! It reminds me of a WFPB version of chips and dip...yum. Thank you! 🙌💗

[@beatrizmicci3738]

Oh, Jill, that looks so nice! I,m going to print the recipe right away! I,ve got one of your books but you are an endless source!! Thank you so much!! You are doing such an important work!

[@CTD-81]

I need to make this... NOW!!😉

[@barbararoyal6139]

These look delicious!

[@davidthescottishvegan]

Another fantastic recipe video The Whole Foods Plant based show. It's unfortunate that vegetables and fruits and other plant foods lose 50% of their nutrients after harvesting that's why it's good to grow your own if you can because you can benefit more from the nutrients. Love 🥰 the video and love 💕 the show.

[@retrodog63]

Do you have a guest house? I'd gladly rent it and pay extra just to be able to come over and taste test your cooking. Everything always looks awesome. Keep up the great work. :)

[@Blueisdeath1]

Your kitchen was how ours was supposed to look.

[@goverdinarykers2009]

It looks yummy must try it soon Thank you

[@robind.phillips2129]

I’m going to try and make these! Have to leave out a couple ingredients though. The soy milk , baking powder and miso. Miso has a rice base and baking powder has corn starch in it.

[@cgt6497]

I love crunch too and this sure looks delicious! Thank you for sharing! I think I'll be making this tomorrow (after I pick up some buckwheat)!

[@Mannie8369]

Wow, I really like that video. I can't wait to try it. Amazing!

[@chistinemartel9043]

They look amazing.

[@dovaillancourt]

Wow ! Those look amazing ! Thank you for sharing this recipe. For the cheese, could we add less water to make it less runny ?

[@wholefoodplantbasedcookingshow]

Yes

[@sydneydrake2789]

Buckwheat flour: do you think I can vitamix buckwheat into buckwheat flour? Thank you these look like another recipe of yours I will love.💌

[@wholefoodplantbasedcookingshow]

Absolutely 👍

[@lucystot2278]

Maybe if you spread dough thin on parchment paper on baking sheet and flip them a half way, it will eliminate second baking? Otherwise really good recipe. Thanks.

[@kfc4007]

You can roll the batter out very thinly with a rolling pin between 2 sheets of parchment paper (to prevent the batter from sticking to the pin).

[@soniajacobs3038]

I think that would be messy, difficult to cut into even crackers, and you couldn’t save half for easy preparation later. I may be wrong. If you try, please let us know how they turn out.

[@lucystot2278]

@@kfc4007 You can make dough thinner and just spread on parchment

[@kfc4007]

@@soniajacobs3038 I often roll "cracker-like" recipes between two sheets of parchment papers, works like a charm. Parchment paper is non-stick, but you need to be very careful with handling. "Paper thin" dough means "delicate", it breaks easily. You can "pre-cut" into cracker shapes, for instance with a pizza cutter, halfway baking, when the dough is still soft but not "liquid" anymore. This allows to break them into crackers after baking & fully drying.

[@Bluespower1792]

I love the little colored prep bowls you use. Where can I get them?

[@wholefoodplantbasedcookingshow]

amzn.to/3KzvpVn

[@kimdarrough3299]

Can you post the link to the silicone pans you use? I purchased some on Amazon some years ago and find they feel “greasy” after washing.

[@wholefoodplantbasedcookingshow]

Silicone Bread and Loaf Pan Set... www.amazon.com/dp/B00KDRUUJ6?ref=ppx_pop_mob_ap_share

[@dbdowst]

Everything looks DELICIOUS 😋 Do you think you could use a mandolin to slice the crackers?

[@wholefoodplantbasedcookingshow]

I don’t think it will work. I think it would crumble

[@marylambeth2561]

Where do I purchase the fry pan you use, do not find on the Amazon product page. Thanks

[@wholefoodplantbasedcookingshow]

Not sure which pan you are referring to but my pans are All-clad stainless steel. The set is on the Amazon page amzn.to/3rUphPa

[@burnellvassarmd4670]

Why do you throw out the water after soaking cashews? Honest question.

[@wholefoodplantbasedcookingshow]

It has the enzyme inhibitors that come out when you soak nuts or bean. Apparently it is easier to digest nuts and beans if they are soaked first. The water is great to feed your plants though

[@sherryewert]

These look good! In the video you said you soaked the cashews for about 2 hours. It does not state that in the written recipe. Does that mean it's optional to soak? Thank you.

[@wholefoodplantbasedcookingshow]

Yes, it is optional 👍

[@yes4yeshua]

Can you just use a dehydrator?

[@wholefoodplantbasedcookingshow]

Yes, they would do really well that way

[@yes4yeshua]

@@wholefoodplantbasedcookingshow thk you

[@futurewatcher6004]

What can I use instead of miso? I can’t do soy.

[@wholefoodplantbasedcookingshow]

You can use a little salt

[@joany4717]

Could you substitute oat flour for the buckwheat flour?

[@wholefoodplantbasedcookingshow]

Haven’t tried it so I’m not sure

[@LenkaSaratoga]

First 👍💚

[@sindhukamal9886]

What can I substitute for buckwheat flour ??

[@wholefoodplantbasedcookingshow]

I haven’t tried any substitutes, sorry

[@lys7673]

Can you just spread the mixture on a cookie sheet instead of the bread pans

[@wholefoodplantbasedcookingshow]

I haven’t tried it, sorry

[@LeeAnnahsCreations]

I'm allergic to Poppy seeds, would chia or another type of seed be ok to substitute?

[@wholefoodplantbasedcookingshow]

You can leave them out

[@snetta85]

What brand soy milk do you use

[@wholefoodplantbasedcookingshow]

WestSoy

[@pinkdaisy5934]

tee hee hee !!!

[@brendawyant5321]

Why can’t you spread the original batch on a parchment lined cookie sheet to bake? Wouldn’t that make them thin enough to avoid having to slice them?

[@wholefoodplantbasedcookingshow]

Haven’t tried it that way but it is worth a shot

[@charlenehernandez8546]

Go too fast for me..slow down, you're just what I needed...have wanted to learn new things vegan..the main dishes would be nice...