Vegan Cheesy Crackers
These cheesy vegan cracks are a great gluten-free bread option to serve with soup, stew, as a dipper, or on their own. Simple to make, freezable, and healthier and more affordable than store-bought, you’ll have these delicious crackers added to your regular rotation before you know it! Note: To make these gluten-free, be sure to use certified gluten-free oat flour.
Making crackers at home is much easier than you might think! These flavorful little crisps are the healthy vegan alternative to Cheez-It crackers, perfect for dipping in hummus or enjoying on their own as a midday snack. The flavorful combination of spices, miso paste, tahini, and lemon juice adds a subtle cheesy flavor that grows more enticing with each bite. Make them gluten-free by using certified gluten-free oat flour.
INGREDIENTS
- 1 cup brown rice flour, plus more for dusting
- ½ cup oat flour
- ½ cup chickpea flour
- ½ cup almond flour
- ½ teaspoon regular or sodium-free baking powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano, crushed
- ½ cup plus 2 tablespoons unsweetened, unflavored plant-based milk
- 1 tablespoon tahini
- 1 tablespoon miso paste
- 1 teaspoon lemon juice
INSTRUCTIONS
- Preheat oven to 325°F. Line two baking sheets with parchment paper. In a large mixing bowl combine the first nine ingredients (through oregano).
- In a small blender combine milk, tahini, miso paste, and lemon juice. Cover and blend until smooth. Add milk mixture to flour mixture; knead lightly to form a dough. Divide dough into two equal portions; shape each portion into a brick.
- Place a silicone baking mat on a clean work surface and dust it lightly with rice flour. Place one brick of dough on the mat and use a rolling pin to roll the dough into an even 1/16-inch-thick rectangle. Poke the rectangle several times with a fork.
- Using a 2-inch square cookie cutter (or a pizza cutter, bench scraper, or long knife), cut rectangle into 2-inch squares. Transfer the squares to one of the prepared baking sheets.
- Add any remaining dough scraps to the second dough brick and repeat with the second dough brick and baking sheet.
- Bake crackers 20 minutes or until lightly browned, rotating baking sheets a half turn after the first 10 minutes. Let crackers cool completely on wire racks. To keep crackers crisp, store them in a resealable plastic bag at room temperature for up to 10 days.
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