I had a craving for some complex flavours, and so these little numbers came together. The cheese is nut-based, with spirulina added to make it look like actual blue cheese. It’s got a slightly sour taste to it, which I personally love. Others, not so much (watch a Toronto Star taste test here).
The jalapenos can be store-bought, or if you’re adventurous, you can make your own. The combo of vegenaise, cheese, and avocado creates the creamiest topping that seems to melt in your mouth. Paired with the crunchiness of the cracker, it’s a celebration in your mouth. This appetizer is great for vegans and non-vegans alike. If folks like “real” blue cheese, they’ll be willing to give this a go as well. It’s so quick to pull together and you can easily vary the recipe based on what’s in your fridge at the time.
Yield: 4 people (3 crackers each) (Double or triple the recipe for a crowd)
Total prep time: 15 minutes
Nuts for Cheese Super Blue cheese – 1/2 package, divided into 12 small slices (they’ll all be dissimilar… that’s ok)
1/2 a large avocado, sliced into 12 small slices or chunks
12 slices of pickled jalapenos
A few tablespoons of Vegenaise
12 Mary’s Organic Original Crackers
Mixed baby greens – I used sprigs from a Living Garden Salad by Slegers Greens
Cover each cracker with a small schmear of vegenaise. Top with a slice of jalapeno, a slice of blue cheese, a piece of avocado, and a sprig of greens. ENJOY!
Feeling Lawless? These are simple to swap up in terms of ingredients. The trick is to balance a creamy texture with the crunch of a cracker. If you have another cheese on hand, feel free to use that (vegan cream cheese, for example, would be nice if you’re not too fond of the blue). For variety in flavour and colour, try roasted beets with a grainy mustard, or sundried tomatoes with an herb cheese. The crackers can be anything you have on hand.