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
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!
“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog, or visit Mo on Facebook or www.macnmos.com for more “morselicious” ideas and tips.