Vegan Cheese Crisps (Gluten-free, Plant-based, Low-carb) | Nutritionicity

Ingredients

• 2 tablespoons ground flax seed (I use golden flaxseed meal)
• 1/4 cup + 2 tablespoons cashew milk, warmed (other nut milks may be substituted)
• 2 1/2 cups almond meal flour
• 1 cup vegan cheddar cheese shreds (I use Daiya)
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 5 tablespoons walnut oil (or a little less than 1/3 cup - grapeseed oil may be substituted)
• sea salt (for topping - I sprinkle with sea salt and cayenne pepper)