Crudite Plate with Turmeric Crackers & Spicy Cashew "Cheez" Dip

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Just because the daily routine of remote workplaces and online learning feels mundane, doesn't mean your breaks (or let's be honest, mindless eating) have to match. Feeling nostalgic over here, we decided to go all the way back to one of the first meals we learned to love–snacks! With the leg-up from our staple, Kosher Sea Salt, and an extra oomph from our addictive Jacobsen Co. Turmeric Popcorn Seasoning, these no-preservative crackers will become the foundation to your snacking habits.

And if you want to go the extra mile, just slice up your favorite veggies and make our Spicy Cashew "Cheez" Dip, and you'll find yourself with a crudite plate fit for a king–or a celebrity's child. 

Recipe By Kourtney Paranteau

Serves 4

Turmeric Poppy Seed Crackers



Preheat the oven to 450 degrees and spray cooking oil on a large cookie sheet. In a large bowl, mix together dry ingredients with a wooden spoon. Add sunflower oil and room temperature water to dry ingredients, and stir until the dough is sticky but still malleable. 

Dust a work surface in flour as well as a wooden rolling pin. With your hands, break dough into two equal chunks. Working with your first ball of dough, gently roll and shape the mixture into a rectangle with your rolling pin, slowly begin to press your dough into a ¼ inch layer. With a pizza wheel, pasta cutter, or paring knife, cut dough into 1" x 1" squares and prick a small hole into the center of each square with a chopstick or toothpick. Move the dough pieces to the prepared cookie sheet, brush each square with water and bake for 12-15 minutes, or until edges turn golden brown and the crackers break brittle with snapped apart. Repeat with your second ball of dough. 

Spicy Cashew "Cheez" Dip



Heat vegetable broth in a saucepan until boiling and pour over cashews. Let stand for about an hour, or until cashews are soft and easy to break. Drain broth into a large bowl and set aside. With an immersion blender or a food processor, add garlic cloves, Kosher Sea Salt, and Hot Honey Sauce. Blend on medium high until all of your cashews have broken down. Begin to incorporate the vegetable broth in ¼ cup increments and blend on high/puree until the mixture is smooth and resembles the consistency of hummus. Scoop into a bowl and top with chives – best served cold. 

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