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.
Add some fresh thyme leaves and mix well with a spoon.