Craving something crunchy? Put down that bag of chips and make yourself one of these crispy, nutritious “cakes” instead. Homemade cashew cheese is spread over a brown rice cake, then topped with rich sundried tomatoes, tasty capers and a sprinkling of hemp seeds. A quick toast in the oven and you’ve got a satisfying snack that’s actually good for you!
Cashew Cheese & Sundried Tomato Snack Cakes
Serves 1
Ingredients
1 corn thin or brown rice cake
1 Tbsp. cashew cheese*
1 Tbsp. sundried tomatoes soaked in water or olive oil
1 Tbsp. capers
1 Tbsp. hemp seeds
*For cashew cheese:
1 cup raw cashews
¼ to ½ cup nutritional yeast
Directions
1. To make cashew cheese, soak raw cashews in water for several hours or overnight. Drain and rinse. Add cashews to blender with nutritional yeast and a small amount of water; blend to desired consistency, adding additional water as needed.
2. Top corn thin or brown rice cake with cashew cheese, sundried tomatoes and capers. Sprinkle with hemp seeds.
3. Bake at 450 degrees F for 4 to 6 minutes. Enjoy!