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Plant-Based Cheese Crackers from Pulp

Prep Time:

10 minutes

Cook Time:

30 minutes

Makes:

1 baking sheet

These plant-based cheese crackers are a creative and delicious way to use up leftover juice pulp. The combination of tahini, nutritional yeast, and smoked paprika gives them a cheesy flavor without any dairy. They’re crunchy, satisfying, and perfect for snacking, dipping, or topping with vegan spreads.

Ingredients

  • 1½ cups (180 g) vegetable pulp (I used carrot pulp)

  • a pinch of salt

  • 1/2 tsp ground black pepper

  • 1/2 tsp ground coriander

  • 1/2 tsp smoked paprika powder

  • 1 tsp nutritional yeast

  • 1 tbsp (10 g) sesame seeds

  • 1 tbsp (10 g) sunflower seeds

  • 1 tbsp (5 g) ground flaxseed

  • 2 tbsp (30 g) tahini

  • 1 tbsp (5 g) potato starch

Instructions

  1. Preheat the oven to 350°F (180°C) convection and line a baking sheet with parchment paper.


  2. In a bowl, combine the vegetable pulp, salt, black pepper, coriander, smoked paprika, and nutritional yeast.


  3. Stir in the sesame seeds, sunflower seeds, ground flaxseed, tahini, and starch until the mixture is well combined and sticky.


  4. Spread the mixture thinly and evenly onto the prepared baking sheet.


  5. Bake for about 30 minutes, or until crispy.


  6. Let the crackers cool completely, then break into bite-sized pieces or use a cookie cutter for fun shapes.


  7. Optionally, sprinkle with a little extra salt before serving.


  8. Store in an airtight container and enjoy within a week.

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