Quinoa Crackers, Red Pepper Nut Cheese and Lox

Quinoa Crackers, Red Pepper Nut Cheese and Lox
  • 3 cups cooked Quinoa
  • 1 egg
Red Pepper Nut Cheese
  • 2 cups almonds
  • 1 pkg Snowdon House Red Pepper, Onion and Garlic Nut Cheese Spices
  • ¼ cup nutritional yeast
  1. Preheat oven to 350°F
  1. Combine Quinoa with the egg until well mixed.  
  2. Spoon 1 tablespoon of mix into 3-inch muffin tins and cook for 20 minutes. 
  3. Lower the oven temperature to 200°F. 
  4. Remove the quinoa bites from the muffin pan. Place on lined cookie sheet. 
  5. Bake for 15 minutes. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
  6. Cool and store in zip lock bag to retain crispness.

Red Pepper Nut Cheese
  1. Cover almonds in water and soak in the fridge overnight.
  2. Pour 1/3 cup of boiling water over Nut Cheese Spices. Cover with a lid and let soak for 30 minutes.

  3. Drain almonds and remove skins. Place in a food processor.
  4. Add spice mixture and yeast to the food processor. Process until the mixture has the consistency of cream cheese. 
  5. You may add up to 1/3 cup more water to get the right texture. Refrigerate for 2 hours.
  1. Spread nut cheese on top of quinoa cracker and top with lox or smoked salmon.

Recipe Notes

Note: This mixture can be frozen in small amounts for later use. 

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