RECIPE: Cheesy Seeded Vegan Crackers



Not only are these crackers cheesy, salty, and incredibly addictive, they are high in fiber, protein, and healthy fats (not to mention a number of vitamins and minerals). The star of the show, nutritional yeast, lends a nutty, cheesy taste while keeping the recipe vegan. Interestingly, nutritional yeast is one of the only of the vegan sources of vitamin B12, an essential nutrient. My mother loves these crackers, and often serves them with goat’s cheese or avocado and lime.

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RECIPE: Cheesy Seeded Vegan Crackers

  • Author: Cleo Carney


Units Scale
  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 3 tablespoons poppy seeds
  • 3 tablespoons black sesame seeds
  • 2 1/2 tablespoons ground flaxseed
  • 1/4 cup buckwheat flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon dried rosemary (optional)
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 2.5 oz warm water


  1. Preheat your oven to 350ºF and line a baking sheet with parchment or a silicone mat.
  2. Place the pumpkin seeds, sunflower seeds, poppy seeds, sesame seeds, ground flaxseed, buckwheat flour, nutritional yeast, herbs (if using), salt, and pepper in a large bowl and stir to combine.
  3. Pour in your warm water and olive oil and stir until incorporated. Wait for the seeds to absorb the liquid, about 10 minutes.
  4. Pour the mixture onto the lined baking tray and use a second piece of parchment (or non-stick mat) to press the seed mix into a thin layer.
  5. Bake for approximately 25 minutes or until golden.
  6. Break into pieces and devour!

Cleo Carney is a high school student in Ottawa, Canada, and part of the Bluedot team. In addition to being an adventurous baker who loves to find the healthiest possible way to make yummy cakes, cookies and breads (healthy for you and the planet), Cleo’s a key part of our “Bluedot Institute” (BDI). The BDI is bringing together middle and high school students from all over North America to share their progress on and toolkits for tackling local environmental projects; they’re also learning how to be cub reporters and will be posting stories and “climate conversations” on their efforts to 

You can see Cleo at work interviewing Ollie Becker, a filmmaker on Martha’s Vineyard, about the perils and opportunities facing the island’s many coastal “great ponds.”
You can see more of Cleo’s creations at, where this recipe first appeared.

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Cleo Carney
Cleo Carney
Cleo is a British Canadian food fanatic, living in Ottawa, Canada, after growing up in London, England. She is passionate about healthy living, limiting food waste, and finding ways to make classic dishes more nutritious and better for the environment. She is currently a student advisor for the Bluedot Institute and a recipe developer for Bluedot Living. Additionally, she runs a website,, where she showcases more of her recipes.
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  1. Very tasty. Cleo is a very engaging chef and her clear and concise instructions make for a wonderful experience.


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