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Homemade Vegan Cheez-It Crackers

4/9/2016

13 Comments

 

Homemade Vegan Cheez-It Crackers

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As a kid I was known as the girl who could eat a whole box of cheez-its in an afternoon. Okay, maybe thats not what people said about me to my face, but I'm pretty sure people thought I was weird and I know for sure that one friend's mom always made sure they had at least one full box before I came over. I just loved them. I was a big cheese kid, but was lactose intolerant, so to compensate and avoid a tummy ache I would just gorge on weird cheesy flavored foods whenever I could get my tiny hands on them. My parents certainly didn't condone it, they just had no idea. And I still got tummy aches, because really who needs to eat an entire box of cheez-its? These days, I 'm a lot better about portion sizes. The originals weren't healthy or good for you and were packed with chemicals - but they were delicious! I decided it was about time I recreated my favorite childhood treat, but knew I needed them to be totally vegan and WAY healthier. And they turned out SO GOOD! They're crispy, crunchy, cheezy, salty, savory and super snackable. Plus, there are only 9 ingredients - and you probably have them all on hand right now. These are the kind of snack you don't at all have to feel guilty about snacking on, even if you do go a bit overboard. Perfect for taking along for lunch or snack at work and bringing on camping or road trips - so let's get snackin'!
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INGREDIENTS
3/4 cup all purpose flour
1/4 cup cornmeal
2 tablespoons nutritional yeast 
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon baking powder
1/8 teaspoon turmeric
5 tablespoons vegan butter
3-4 tablespoons cold water​

​DIRECTIONS
Preheat the oven to 350º and line a baking sheet with parchment paper.

Add the flour, cornmeal, nutritional yeast, salt, garlic powder, baking powder and turmeric to a food processor and process to thoroughly combine. Add the vegan butter and pulse until crumbly.

Add the cold water, a tablespoon at a time, until the dough comes together. Remove the dough from the food processor and form it into a disk. Place the disk onto a lightly floured surface. Lightly dust the top with flour and use a rolling pin to roll it to about 1/8th inch thick. Use a pizza cutter or knife to cut the dough into equal-sized square crackers. 

Spread the crackers onto the prepared baking sheet. Bake them for 14-18 minutes or until crispy and golden brown. Makes 60-80 crackers. Save leftovers in an airtight container or bag on the counter up to a week.
Print Recipe
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13 Comments
Hayley
4/10/2016 07:16:05 am

Amazing. I will definitely be trying this. So creative! Now we just need vegan dunkaroos 😉

Reply
krystal
4/11/2016 08:15:35 am

My husband and I are moving cross-country to Seattle, WA in a little less than a month. This just made the list for road-trip snacks!!

Any other suggestions that would last about a week and won't make us feel like garbage??

Reply
Amber link
4/13/2016 01:32:59 pm

Hi Krystal!! We're actually made TWO cross country trips (whew!) at this point, and have some fun food posts on the site if you do a quick search. For snacks though, I recommend a TON of fruit, homemade power bars, dates and nuts, and crackers with vegan cheese kept in a little cooler. Best of luck on your adventures!! :)

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Shanna
4/15/2016 06:25:41 am

Hey, these look amazing. Would you be willing to make your pictures pinnable to Pinterest?

Reply
Amber link
4/17/2016 09:48:53 am

Hi Shanna! If you have the pinterest button extension the Pin-It button will pop up on the upper left hand corner of the photos. Unfortunately we don't run a wordpresss site, and our host currently doesn't let us add the code to make our pictures pinnable. We're working on it though!! :)

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Amber (again) link
4/17/2016 09:56:12 am

Hi again! I think we MAY have fixed it! We're seeing pinterest buttons on our images when hovered over now. Is it working for you too?

Orit
4/26/2016 03:33:25 pm

Can I use coconut oil instead of vegan butter, and which quantity should I use?

Reply
Amber link
4/27/2016 11:14:38 am

Hi Orit! You should be able to, yes. I haven't tried it in this recipe but have had success subbing in coconut oil in similar recipes. Enjoy!

Reply
Barbara
4/26/2016 06:56:37 pm

Orit, I was also going to use coconut oil,same amount,just pop it in the fridge to cool it down,I guess it's the same as making short pastry;-)will keep an eye for suggestions from others;-)

Reply
Amber link
4/27/2016 11:15:17 am

Hi! You should be able to use coconut oil here! I haven't tried it in this recipe but have had success subbing in coconut oil in similar recipes. Enjoy!

Reply
Abbey
6/23/2016 06:08:41 pm

I'm excited to try this recipe! Is cornmeal the same as polenta? Or semolina (a bit finer)?

Reply
Amber link
6/24/2016 10:15:00 am

Hi Abbey! Cornmeal is finer than polenta but not as fine as semolina, which has been ground int a flour. Hope that helps!

Reply
Michelle link
3/20/2017 12:48:53 am

OMG I just whipped up a batch of these and they are everything I want in a cheese cracker! I'm also a recovering cheezit addict. I made thesee to give my kids but they might not last until morning!

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