Wednesday, May 9, 2018

Vegan Baked Cheesy Crackers

I was getting tired of packaged crackers and snacks. Plus, finding a good cheesy vegan chip or cracker is damn near impossible. We started testing out some recipes to make our own crackers and snacks starting with these baked vegan cheese-it type crackers and they are goooood!

These crackers can be a little tricky to make you have to roll out the dough and cut it up. Then the trickiest part of the whole process is making sure you are baking at the correct amount of time to get them crispy but not burn. It took me a second time making the recipe, rolling it out thinly and evenly, and switching from white flour to spelt flour to really get that crispy crunch.

The payoff was worth it. Everyone loves these. They are healthier and have a more complex flavor with the nuttier spelt.

I would plan on making a couple batches and storing in an airtight container so you can enjoy them for snacks or lunch boxes throughout the week.

Our recipe was inspired by this recipe by Glue and Glitter.


1 cup spelt flour, (you can use white, or wheat)
3 tablespoons nutritional yeast
1/2 teaspoon of baking powder
1/4 teaspoon salt
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 teaspoon smoked paprika
1/8 teaspoon turmeric
1 tablespoon olive oil
1 tablespoon vegan butter softened
1 teaspoon fresh lemon juice
5 to 6 tablespoons cold water or more as needed


Preheat the oven to 350. In a medium bowl combine flour, nutritional yeast, baking powder, salt, garlic powder, smoked paprika, and turmeric. Stir until well mixed.

Add olive oil, butter, and lemon juice mix until combined.

Add 1 tablespoon of water at time until you have a soft pliable dough.

Roll out dough between 2 sheets of parchment paper until very thin and very even thickness.

Cut into squares with a long sharp knife or pizza cutter.

Transfer dough with parchment paper on bottom onto a baking sheet.

Bake for 15 minutes or so. Watching very closely. Right before they start to burn they will be the most perfectly crispy.

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