Crisp, cheesy and satisfying, these Vegan Cheese Crackers, are perfect for packing in school lunchboxes, for afternoon snacks or anytime a snack craving strikes.
There's something so satisfying about making your own crackers. Sure you can go to any store and pick up a box, but making them yourself is fun. These Vegan Cheese Crackers are the current favorite we're enjoying. We love these for the crisp, cheesy flavor and they are perfect for packing in school lunchboxes.
If you love crackers as much as we do be sure to try my "cheesy" herb or sesame seed olive oil varieties.
Ingredients
These crackers are made with just 5 ingredients. A store bought vegan cheddar is one of the ingredients needed. We like Earth Grown Shredded Cheddar found at Aldi or Violife Just like Cheddar shreds the best. Use what you enjoy to ensure the best tasting crackers.
- non dairy cheddar
- non dairy butter
- salt
- all purpose flour
- ice water
See recipe card for quantities.
Instructions
Homemade crackers may seem difficult, but making them really is easy. Simple recipes like this one are also great to get the kids involved. Little ones can help add ingredients and even roll out the dough and cut cracker shapes.
In the bowl of a stand mixer or food processor, combine non dairy butter, cheddar and salt. Mix until incorporated. Pieces of cheese will remain visible.
Add flour and mix again. The mixture will become dry and crumbly. Add 1 tablespoon of ice water at a time until mixture forms a dough.
Divide dough into two pieces and form into a flattened disk or rectangle. Wrap with plastic wrap and refrigerate for 1-2 hours.
Use a rolling pin to roll the dough out to about ⅛ inch thickness. Cut into small squares and bake until golden and crisp, 15-20 minutes.
Hint: If you want to mimic the store bought varieties of cheese crackers such as Cheez-its, use a fork to crimp the edges of the crackers and poke a hole in the middle. You can also make Goldfish style crackers using a specialized cutter.
Substitutions & Variations
- Spicy - add a little cayenne pepper to give these crackers a little heat
- Other flavors - add garlic powder or dried herbs to make delicious flavor combinations
- Deluxe - sprinkle the tops of crackers with sea salt before baking
- Kid Friendly - use small cookie cutters to make your kiddo's favorite animals or shapes
Equipment
A stand mixer or food processor is needed to make these crackers. You'll also need large baking sheets and silicon mats or parchment paper.
I've had my Kitchenaid stand mixer for years and it's always in use. It does a great job of whipping up the dough for these crackers. I also love to use a food processor just as often.
Storage
Store the baked crackers in an airtight container in the pantry. Good for up to 7 days.
You can freeze the disks of dough for later use. Wrap each disk tightly in plastic wrap. When ready to bake thaw until pliable enough to roll out and cut before baking.
Top Tip
It's very important to chill the dough before baking. Don't skip this step. The butter needs time to get cold and firm up again before baking. This is what helps the crackers puff up and crisp properly.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these Vegan Cheese Crackers:
Recipe
Vegan Cheese Crackers
Equipment
- stand mixer or food processor
Ingredients
- 1 bag non dairy shredded cheddar 7 to 8 oz
- 4 tablespoon non dairy stick butter, very cold
- ¾ teaspoon salt
- 1 cup all purpose flour
- 2 tbsp ice water
Instructions
- In the bowl of a stand mixer or food processor, combine non dairy butter, cheddar and salt. Mix until incorporated, 1-2 minutes. Pieces of cheese will remain visible.1 bag non dairy shredded cheddar, 4 tablespoon non dairy stick butter, very cold, ¾ teaspoon salt
- Add flour and mix again. The mixture will become dry and crumbly. With the mixer or food processor running, add 1 tablespoon of ice water at a time until mixture forms a dough.1 cup all purpose flour, 2 tablespoon ice water
- Divide dough into two pieces and form into a flattened disk or rectangle.
- Wrap with plastic wrap and refrigerate for 1-2 hours. Don't skip this step or the crackers will not bake properly.
- Preheat oven to 375 degrees. Set out 2 large baking sheets. Use either silicone baking mats or parchment paper to line the pans. This helps the crackers bake more evenly.
- Use a rolling pin to roll the dough out to about ⅛ inch thickness. I like to do this between two pieces of parchment paper to make transferring later to the baking sheet easy.
- Cut into small squares and transfer crackers to 2 large baking sheets. Separate crackers so there is a bit of space around each. Bake until golden and crisp, 15-20 minutes.
- Cool completely on a wire rack before transferring to an air tight container. Store in the pantry for up to a week.
Did you make this recipe? Let me know!