Cashew cheese with gluten-free seed crackers

Pour all the seeds into a bowl, add half a teaspoon of salt and a pinch of pepper and pour the water. Mix well and let stand for 30 minutes. Cover a baking tray with oven paper and pour the dough into the seeds, crushing it well until a thin layer of about 4 mm thick. Lightly salt the surface and bake for 30 minutes in the oven preheated to 170ºC. Remove the pan from the oven and with a knife cut the crackers in the preferred size.

Bake again for another 20 minutes or until crispy and golden. Cool them quickly in the pre-cooled blast chiller for 20 minutes. Soak the cashews in cold water for 4 hours, then drain and blend in the mixer with lemon juice, a little 'chili pepper and 5-6 tablespoons of cold water until you get a creamy dough.

Thanks to the blast chilling function of the blast chiller, the croutons will last for ten days crunchy as if fresh. You can decide to freeze the cheese with the blast chiller freezing function, so you can store it in the freezer for up to 6 months.