Vegan Cheese Crackers
2 1/2 cups unbleached all-purpose flour
1/2 cup + 2 tablespoons nutritional yeast
1 1/2 teaspoons sea salt
1 heaping teaspoon baking soda
1 teaspoon paprika
1 heaping teaspoon onion powder
1 heaping teaspoon granulated garlic
1/4 teaspoon turmeric
dash cayenne powder
pinch dried thyme (rubbed)
1/2 cup ice cold water
1 teaspoon apple cider vinegar
1/2 cup canola oil, chilled
sea salt (for sprinkling)
olive oil or canola oil spray
1. Set your oven to 375° F. Mix all the dry ingredients (flour, nooch, baking soda, salt, spices) in a large bowl. Use a whisk to get everything incorporated. In a separate bowl mix the ice water with apple cider vinegar and set aside. Slowly pour the well chilled canola oil into the dry mixture, using your other hand to mix it in. Continue mixing with hands until mixture appears crumbly.
2. Gradually pour in the iced water and vinegar mixture and begin working everything together until a dough forms. Mixture should be moist and pliable. If it's a little dry, add water a few tablespoons at a time until the right consistency is reached.
3. Form dough into a ball and allow to rest inside the refrigerator for about 15 minutes. Lightly grease a baking sheet. Take a portion of the dough and roll out to about 1/8" thickness. The thinner you go the more crisp your cracker will be. Try to roll the dough out to this thickness all around.
4. Using a small cookie cutter of your choice, begin cutting out your shapes. I used a small paring knife and a chop stick to carve in the little details on each individual cracker. Place your crackers on prepared baking sheet, spray the tops of the crackers with olive or canola oil spray and sprinkle with fine sea salt.
5. Continue the rolling and cutting process until you run out of dough. Any remaining dough scraps should be refrigerated and allowed to rest before re-rolling. Bake for 10-12 minutes until the bottoms are a light golden brown. Slide crackers on a parchment paper lined cooling rack. Once cooled, store in an air tight container at room temperature.
These should keep for about a week or so, but I doubt they'll last that long.
Tips:
Save yourself time and get some mini-cookie cutters. The first time I made these I hand carved squares to make my own cheez-its. It was not fun and the crackers were not as cool looking.
Allow the scrap dough to chill and rest about 10 minutes before re-rolling and cutting. Also place any ready to bake sheet pans in the fridge while you're working on a different sheet. The trick is to keep the crackers chilled before they hit the oven.
Source of recipe: Recipe inspired by lack of tasty vegan cheese cracker options.
SO HOW'D IT GO?
These were super awesome! Is there a possibility of maybe lessening the oil amount? My hands get a little greasy after devouring... I mean eating them. ha!
oh.my.goodness.
SO freakin GOOD! I can`t even believe how amazing these are! I am such a huge crackers fan, so i was really hoping these would fill that void and wow...deffinatly they have! I will be making these often. Thank you SO much for coming up with this and sharing it! ;)b
I found these tasted like I just took a bunch of nooch and baked it. The texture was awful too. Really grainy. Not sure if something just went wrong when I was making them but they really weren't good at all. The dough was really tough to roll too.
I need to try these again. I burned them, but they're still surprisingly good. I think I need to make them a little thinner to get the crispyness I want. When baking didn't make them crispy, I put the under the broiler in the toaster oven. That made them crispy for sure...and burned. Ha. Anyway, I added a bit more nutritional yeast (and a few sprinkles of water) than indicated, but other than that, followed the recipe. I used a pizza cutter to make 1x1 inch squares, then poked a hole in the middle of each one, like cheez-its.
These were pretty good. I think I'm going to add more nutritional yeast next time though. Thanks for bringing "Cheezits" back for me.
No, not at all. No one would ever know there was pumpkin in them.
These are so, so, so good! I followed the recipe exactly, except I subbed pumpkin puree for half the oil. I wasn't sure how that would turn out, but it was PERFECT! It made the crackers a totally gorgeous orange color & it obviously cut the fat content in half. Oh, and I also added a dash of mustard powder & tomato powder. And I used a little shot glass to cut out rounds since I don't have little cookie cutters. ;) Worked great! The recipe yielded about 10 dozen for me, but these are addicting little guys so I'm sure they'll be gone in no time.
I forgot to refrigerate the scrap dough & the pans-in-waiting, and I didn't have any trouble at all. It didn't seem to matter for me. Thank you for such a great recipe!
did this make the cookies taste pumpkin-y?
Despite that I don't think these really resemble the taste, or texture of goldfish or cheez-its they are still remarkably good! That being said they are also very time consuming. It takes much longer to make them than to eat them, but that doesn't mean that I wont be making them again. Mine weren't very pretty, they were kind of various shapes and sized because I rolled out the dough and then used a pizza cutter to slice a grid of squares. I'm sure this is a lot faster than using cookie cutters but it still takes awhile.
These are tasty- similar to the shmooed food goldfish crackers recipe, but with a stronger flavor due to all of the nutritional yeast and spices. I found after my first batch that went in the oven that they really didn't need the extra sprinkle of salt before baking. I might have used more than a dash of cayenne, which gave a nice spice. These are super labor-intensive because all of the cutting out of tiny shapes, so I got pretty tired towards the end. It took me well over an hour to roll out, cut out, and bake a full recipe of these. They're especially good when they're nice and thin, but then be careful to bake them a little less (I had to throw out a bunch of over-baked ones). Anyway, thanks for the recipe!
These are so good! They taste a lot like goldfish, even my omni mother thought so. I think they're too mild to taste like Cheez-it's (I never cared for the pungent taste anyway).The recipe made a lot, too. I substituted the all-purpose flour with whole wheat and it worked fine. They were all gone by the next day, and I was the only one eating them ::). Defiantly worth 5 stars!
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