Vegan Cheese Crackers
Crisp, cheesy and satisfying, these Vegan Cheese Crackers, are perfect for packing in school lunchboxes, for afternoon snacks or anytime a snack craving strikes.
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.
