Honey Onion Cashew Flatbread

This honey onion cashew flatbread offers a golden, crispy canvas of opportunities: savory cashew cheese peppered with chopped chives, a splattering of caramelized onions, and delicate seasonal squash blossoms glistening with the drizzle of honey.

Honey Onion Cashew Flatbread

Honey Onion Cashew Flatbread Crust:

  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1/2 cup fine almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon ground fennel seed (optional flavor)
  • 1/2 teaspoon ground garlic powder
  • 1 tablespoon nutritional yeast
  • 5 tablespoons nut milk (the fat content of my homemade cashew milk is ideal for a flaky crust). 
  • 1 egg
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons extra virgin olive oil

Cashew Cheese Spread:


  • 1 cup raw cashews
  • 1 pinch sea salt
  • Filtered water, enough to cover the raw cashews while soaking

Cashew Cheese:

  • 3 tablespoons homemade cashew milk or similar high-fat nut milk
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon apple cider vinegar 
  • 2 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1/8 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard 
  • Pinch of sea salt
  • 1/4 cup chives, chopped finely 
  • Sea salt and pepper, to taste


  • 1 yellow onion, medium dice
    • 1 tablespoon extra virgin olive oil
    • Pinch of sea salt
  • 15 squash blossoms (optional given they are a seasonal item)
    • 1 tablespoon extra virgin olive oil (if using blossoms)
  • 1 tablespoon honey
  • Additional chopped chives for a final flourish


  • Oven: preheated to 450 degrees F
  • Baking Sheet
  • Parchment Paper
  • Food processor
  • Pastry brush
  • Saucepan


Preheat the oven to 450.

Begin by preparing the cashew cheese spread.

Place the cashews and salt in a medium bowl and add as much water as needed to completely cover the nuts. Soak the nuts for a minimum of 2 hours and maximum of 4 hours. If the soaking water becomes thick and gelatinous, the cashews have been soaked for too long. Drain and rinse the nuts. Place the drained cashews, cashew milk, olive oil, fresh lemon juice, apple cider vinegar, garlic, nutritional yeast, turmeric, mustard and pinch of salt in a food processor and mix until smooth. Remove the concoction and place in a bowl. Fold in the chopped chives, and season with salt and pepper. Refrigerate until ready to use for the crust.

To make the crust:

In a medium bowl, use a fork to mix the dry ingredients together. In a separate bowl, whisk together the wet ingredients, then pour them into the dry ingredient bowl. Incorporate until fully combined. Line a baking sheet with parchment paper. Divide the dough into three uniform balls, allowing enough space between them on the baking sheet for kneading. Press each dough ball into a very thin crust. This can be achieved by laying an additional (smaller) sheet of parchment paper (or plastic wrap) on top of each dough ball, pressing down on top of the paper (or plastic), enabling you to achieve a uniform crust thinness without the dough sticking to your hands. Repeat this for each of the three crusts, which should all fit on one baking sheet.

Bake the flatbreads for 20 minutes until golden-brown, with crisp edges. You may want to rotate the baking sheet half-way through the baking process to ensure equal distribution of heat and crispiness.

As the crust is baking:

Remove the cashew cheese spread from the refrigerator allowing it to start to come to room temperature. If using squash blossoms, wash and pat them dry. Using the pastry brush, paint each blossom with olive oil, then set aside. Additionally, chop the onion in a medium dice. Heat 1 tablespoon avocado oil in a saucepan over medium-low heat. Saute the onions and a sprinkle of salt for 10-15 minutes, stirring frequently to brown the onions. Remove from heat once finished and set aside.

To prepare the flatbreads:

Remove the crusts from the oven after 20 minutes of baking. Coat each flatbread evenly with the cashew cheese spread. Evenly distribute the cooked onions on top of the cheese spread. Return the flatbreads to the oven for an additional 5 minutes. Remove from the oven and arrange the blossoms on top of the cheese spread. Return to the oven for a final 5 minutes (total cooking time: 30 minutes).

To garnish the flatbreads:

Remove the flatbreads from the oven after 10 additional minutes of baking and drizzle local honey on top of each flatbread. Garnish with additional chopped chives, if desired. Slice and serve this honey onion cashew flatbread.


  • A few brand suggestions for this recipe include Bob’s Red Mill for arrowroot, coconut and almond flours, as well as Braggs Live Foods for nutritional yeast and apple cider vinegar.

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