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Raw Vegan Garlic Rosemary Croutons

March 21, 2017 By admin 2 Comments

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raw vegan garlic rosemary croutons dehydrator or oven I love croutons. In my opinion, they make any salad, tastier. I just love the crunch and savoriness it adds. I finally came up with a raw vegan version, my raw vegan garlic rosemary croutons. They are crunchy, garlic-y with just the right kick of rosemary. You just can’t go wrong with garlic and rosemary. Simply season the almond pulp left over from making homemade almond milk and dry in the dehydrator or bake in the oven for the non raw version. A great way to use up the left over almond pulp. I came up with this recipe because I wanted to make a good raw vegan caesar salad, and you can’t do a caesar salad without croutons. So as a lead in to next weeks’ raw vegan caesar salad recipe, let’s make some crunchilicous croutons!

To make this recipe, you will need some almond pulp, a clove of garlic, garlic powder, rosemary, nutritional yeast, flax meal, garlic olive oil (I like the one from Trader Joe’s), and salt.

raw vegan garlic rosemary croutons
Make your own fresh flax meal by simply blending up the flax seeds in the blender until it becomes fine powder.

raw vegan garlic rosemary croutons
Add all the ingredients, except for the flax meal and 1 teaspoon of minced rosemary, into a bowl and mix well.

raw vegan garlic rosemary croutons
Add in the freshly made flax meal and…

raw vegan garlic rosemary croutons
knead well with your hands until it forms a dough. Time to shape it.

raw vegan garlic rosemary croutons
Lay down a parchment paper and spread out the dough into a 1/2″ thick square or rectangle.

raw vegan garlic rosemary croutons
Cut the dough into 3/4″ x 3/4″ squares to closely resemble croutons.

raw vegan garlic rosemary croutons If you are using a dehydrator, line a dehydrator tray with a mesh sheet. Lay the croutons down and dry at 115℉(46℃) for about 18 hours until completely dry and crunchy. 

raw vegan garlic rosemary croutons If you are using an oven, preheat the oven at 250℉ (175℃). Line a cookie sheet with parchment paper and lay the croutons down. Bake for about 2 and a half hours. Let them cool completely before storing in an air-tight container.

raw vegan garlic rosemary croutons
Would you look at these? Do they not look tasty or what? I have to force myself to stop snacking on them so I don’t eat the entire batch before I use it on salads or soups. These are quite addicting as you will find out soon enough. Enjoy!

raw vegan garlic rosemary croutons

Raw Vegan Garlic Rosemary Croutons
 
Print
Cook time
18 hours
Total time
18 hours
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: about 90 croutons
Ingredients
  • 2 cups almond pulp (left over from making 6 cups of almond milk made with 2 cups of almonds)
  • ¼ cup flax meal (made by blending ¼ cup of flaxseeds)
  • 1 clove of garlic grated
  • 1 teaspoon garlic powder
  • 2 Tablespoons garlic olive oil
  • 1 Tablespoon + 2 teaspoon minced rosemary
  • 1 teaspoon nutritional yeast
  • ½ teaspoon salt
  • Black pepper to taste
Instructions
  1. Make the flax meal by blending up the flax seeds in a blender until it becomes a fine powder.
  2. Add all the ingredients, except for the flax meal and 1 teaspoon of minced rosemary, into a bowl and mix well.
  3. Add in the flax meal and knead well with your hands until it forms a dough.
  4. Lay down a parchment paper and spread out the dough into a ½" thick square or rectangle.
  5. Cut the dough into ¾" x ¾" bite sized squares to closely resemble croutons.

If you are using a dehydrator:
  1. Line a dehydrator tray with a mesh sheet. Lay the croutons down and dry at 115℉(46℃) for about 18 hours until completely dry and crunchy.
  2. Store in an airtight container and keep refrigerated.

If you are using an oven:
  1. Preheat the oven at 250℉ (175℃).
  2. Line a cookie sheet with parchment paper and lay the croutons down. Bake for about 2 and a half hours.
  3. Let them cool completely. Store in an airtight container and keep refrigerated.
Notes
Keeps for 2 weeks.
3.4.3177

 

Filed Under: Dehydrator, Recipes, Toppings

Previous Post: « Raw Vegan Sweet Potato Jerky Dog Treats
Next Post: Raw Vegan Caesar Salad »

Reader Interactions

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  1. Raw Vegan Almond Milk (Nut & Seed Milk Basics) says:
    March 23, 2017 at 4:39 am

    […] macaroons, crackers, cookies… the list goes on! One of my favorite’s is using it in my raw vegan garlic rosemary croutons […]

    Reply
  2. Raw Vegan Caesar Salad says:
    March 28, 2017 at 2:34 pm

    […] I will warn you, this raw vegan caesar salad will knock your socks off! I posted the raw vegan garlic rosemary croutons recipe last week as a lead in to this recipe. I also use two other previously posted recipes for this […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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