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Vegan Cheese Crackers

What you need: 

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

What you do: 

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.

Preparation Time: 
20-30 minutes, Cooking time: 12 minutes
Cooking Time: 
12 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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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Hmm, that's odd because I have a gas oven, too, and 11 minutes was perfect for me.  Maybe your dough was thinner, or your oven temp is off.

I think these have more of a mild Goldfish-type flavor, as opposed to a strong, in-your-face Cheez-It flavor - which is best, in my opinion.  :)>>>

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I don't usually review recipes but this one was so lacking I feel like I had to add my opinion. These just were not cheesy enough for me. If you are seriously into the nooch like I am, definitely add ALOT more. I even added like a quarter cup more when I was making and they still were not cheesy enough. Next time I will up the spices a whole lot. Theres just too much flour and not enough flavors I think. Also, I have a gas stove/oven and ten minutes was way too long. My whole first pan was completely black! Keep an eye on them! Six minutes cooked them for me, but my oven is a monster...

Overall these are good! A great base for making some cheese crackers! I enjoyed them just thought they needed some more oomph

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You can't really have a cracker without flour, so if you up the nooch, you'll have to balance it out with more flour... and so on. These in my opinion were better than the boxed vegan cheese crackers I've seen on the market. I even took these crackers to work (and gave some to the little kid working at the carniceria downstairs from my apt) they loved them. If you want more flavor, up the onion and garlic some. Another thing I suggest is topping them with Daiya cheddar shreds or even dehydrating the shreds (or baking the shreds at a low temp and then grinding them into powder) and mixing it into the dough. Vegan foods can be magical, but you can't really get real cheese without REAL CHEESE.

P.S. Your oven *IS* a monster. Look into getting a digital oven thermometer.

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I don't usually review recipes but this one was so lacking I feel like I had to add my opinion. These just were not cheesy enough for me. If you are seriously into the nooch like I am, definitely add ALOT more. I even added like a quarter cup more when I was making and they still were not cheesy enough. Next time I will up the spices a whole lot. Theres just too much flour and not enough flavors I think. Also, I have a gas stove/oven and ten minutes was way too long. My whole first pan was completely black! Keep an eye on them! Six minutes cooked them for me, but my oven is a monster...

Overall these are good! A great base for making some cheese crackers! I enjoyed them just thought they needed some more oomph

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OH MY OH MY OH MY.. These bring me back to my childhood cheez-it and goldfish days.. AWESOMELY GOOD. Great recipe, well done.

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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!

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I don't think I rolled my dough thin enough so they turned out like little biscuits. So I would recommend making them as thin as possible! But they are very tasty and cheesy. I'm going to try them with peanut butter.

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OH MY GOD!!! IT'S FREAKING CHEEZE-ITS!!!!! THANK YOU FOR POSTING. YOU CHANGED MY LIFE  :)>>>

YES!!! They are pretty incredible :D

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OH MY GOD!!! IT'S FREAKING CHEEZE-ITS!!!!! THANK YOU FOR POSTING. YOU CHANGED MY LIFE  :)>>>

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I am going to make the heck out of these.

F**k yeah! Try them with peanut butter. AMAZING!

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