Free of the top-8 allergens, these surprisingly cheesy crackers are a bit addicting! Flavorful and crunchy, they make the perfect snack for kids and adults alike! If you're vegan and miss Cheese-Its, or are like me and have a dairy allergy/intolerance, you've come to the right place. Its time to start snacking freely!
Yields ~90 1 inch crackers
Difficulty: Medium
#vegan #cheesecrackers #glutenfree #top8free #vegancheese #vegetarian #plantbased #baking #savory #snack #dairyfree #eggfree #soyfreeoption #allergenfree #nutfree #lactoseintolerant
Quick Notes:
For a soy-free version, make sure to choose a vegan cheese that is soy-less. Some brands include Daiya & Follow Your Heart.
Feel free to use regular all purpose flour in place of the GF measure for measure flour and the Millet flour for a non gluten-free version.
These are best enjoyed the day they were made, as they tend to become stale over time. To avoid this, I store in air-tight containers such as jars and pop them in the air fryer (oven works too) for a couple minutes to bring them back to their great crunchiness.
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Ingredients
3/4 cup gluten free measure for measure flour
1/4 cup millet flour (or more gluten free measure for measure)
2 tbsps nutritional yeast
1/4 cup vegan cheese shreds, crumbled into small bits
1/2 tsp baking powder
2 tbsp oil + more for spraying/brushing on crackers (olive, canola, or vegetable)
4-5 tbsps cold water
1/2 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp fine salt
1/4 tsp paprika
1/2 tsp cumin
1/4 tsp turmeric (for color)
1/2 tbsp coarse salt (optional for sprinkling)
Method
In a medium sized mixing bowl, combine the GF measure for measure flour, millet flour, the seasonings (garlic powder, fine salt, paprika, cumin, & turmeric), and cheese shreds.
Add the oil and lemon juice. The mixture should be pretty dry and crumbly.
Add the cold water 1 tbsp at a time until the dough comes together and can form a round ball.
Cover and refrigerate 5-10 minutes. This will make the dough a lot easier to work with
Between 2 pieces of parchment paper, roll out the crackers about 1/8th-1/4 inch thick.
Place rolled out dough in the freezer for 3-5 minutes.
Take the dough out of the freezer and score it into squares or stamp out shapes with a cookie cutter. Spread the crackers out onto a lined baking sheet just enough so that none of them are touching each other. You don't have to worry about them spreading.
Using a chopstick or skewer, poke at least one hole in each cracker (I poked 3). Spray or brush them lightly with oil and sprinkle the coarse salt over them.
Preheat your oven to 350 degrees Fahrenheit. In the mean time, stick the crackers in the fridge to cool.
Bake for 18-20 minutes (depending on how thick you rolled them out). If they're a little bit soft to the touch, this is okay as they'll harden as they cool, but don't be too afraid to over bake them because when they're under baked they lack that delicious crunch. I made this the mistake myself the first time, and trust me, they're so much better crispy.
Remove, let cool, and enjoy!
Please comment below or reach me on Instagram @eats.by.eli if you have questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!
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