Blend beans with cashews in food processor til VERY smooth.

Spread evenly onto parchment-paper-lined baking sheet and dehydrate in oven (about 170 Fahrenheit or warm setting) for 6 hours or until very dry.

Blend dried bean-cashew stuff with remaining ingredients (except water) finely in food processor until well combined.

Drizzle water one tbsp at a time while pulsing til you get a nice soft dough (around a cup of water).

Divide into 4 portions and cut 5 pieces of parchment paper the size of your baking sheet. Place each ball of dough on one piece of parchment paper.

Flatten each ball with your hands, cover with your fifth piece of parchment paper to keep dough from sticking to hands/rolling pin, then roll out as thin and even as possible with rolling pin, covering most of the surface of bottom parchment paper.

Transfer (with both pieces parchment paper) to baking sheet and score on top of parchment paper with a dull knife to shape crackers. It's ok if the crackers aren't totally separate since you can break them easily from the scoring after baking.

Remove top paper and bake at 350 for about 15 min, then check every 5 minutes to remove crackers that are ready and allow underdone crackers to keep baking. Crackers are ready when browned.

Allow to cool FULLY before eating or storing. If you find some aren't as crispy as you like, you can pop them back into the oven at any time for 5 min to crisp up.