We all remember the “Handi-snacks” breadstick and cheese pairing that we were given as kids growing up.  They were crunchy/cheesey bits of goodness that were easy to grab on the go.  When I think back I wonder how I didn’t question how “cheese” (which is advisably refrigerated) could sit on a shelf for an extended period of time.  The amount of preservatives required to prevent pathogenic growth in a product like that is nothing short of dangerous.  Upon looking up the ingredients of this snack, I shuttered in horror.  The amount of synthetic, hormone disrupting, artery clogging, cognitive impairing ingredients in there is atrocious, and we had them as children! *end rant*

Because of this major disappointment, I decided to come up with my own vegan alternative.  I used almond flour (not meal, I experienced hell trying to bind the dough with the larger grain) but you can choose any flour that appeals to you.  The cashews must be soaked for at least 4-6 hours, but preferably not longer than 24 hours, as they have a thin exterior that will cause them spoil faster if soaked at length.  Both the breadsticks and cheese will keep about a week. Although, I would refrigerate the cheese, since this recipe is preservative free!

servings: 6-8
total time: 30 mins


2 cups almond flour

1/2 cup arrowroot powder or GMO free cornstarch 

1 teaspoon baking powder

1 teaspoon sea salt

2 tablespoons flaxseed meal

2 tablespoons olive oil

2 tablespoons raw local honey

1/4-1/2 cup water


Cashew cheese:

1 cup soaked cashews


2 tablespoons fresh squeezed lemon juice

2 tablespoons hemp seeds

2 tablespoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon turmeric powder

1/4 teaspoon paprika

1 teaspoon sea salt


Preheat oven to 350 degrees.  Combine flour, arrowroot powder, sea salt and flaxseed meal in a medium size bowl.  Add in olive oil, honey and only 1/4 cup water to start, and combine evenly.  If needed, add more water until a malleable, (but not too “sticky”) dough forms into a ball.  If the dough is too wet, add a little cornstarch and knead it.  Cut the dough into 16 even size portions.  On a clean surface, lightly grease with olive oil and roll each portion out into a single breadstick, about a foot long each.  Line a baking sheet with parchment paper and carefully place each breadstick on top of the paper.  Lightly brush the breadsticks with olive oil and top with additional sea salt.  Place in the oven for 15 minutes.

While the breadsticks are baking, combine all cashew cheese ingredients in a blender or food processor and blend until an even consistency appears.  Remnants may need to be scraped down from the sides to be incorporated into the mixture.  If the mixture does not establish an even consistency, feel free to add a tablespoon of water or almond milk to make it smoother.  Refrigerate until the breadsticks are finished cooking.  Allow them to cool for at least 10 minutes before serving.


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