Vegan Cheese Its (Gluten, Oil, Soy Free)

Easy Vegan Cheese Its

Yields about:60 crackers

Prep Time: 10 minutes Total time: 1 hour

INGREDIENTS

1 cup flour ( I use Bob’s Red Mill Gluten Free)

6 oz vegan cheddar shreds (Recipe here:

2 tablespoons nutritional yeast

1 tablespoon of potato starch

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon smoked paprika

1 tablespoon olive oil (optional sub aquafaba)

1 tablespoon vegan butter (optional sub aquafaba)

1 teaspoon fresh lemon juice

1 teaspoon miso paste

5 to 6 tablespoons cold water

INSTRUCTIONS

In a medium bowl, combine the flour, potato starch, nutritional yeast, baking powder, salt, smoked paprika, garlic and onion powder. Mix well.

Add vegan cheese shred, olive oil,lemon juice and miso paste. Then mix in the chilled butter mixing with a fork until the dough is fine and crumbly. Make 5 indentions in the mix and add the ice water a tablespoon at a time until it forms a dough.

Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. Top the dough with another sheet of parchment paper and roll out the dough until thin, measuring about 11 x 13 inches.

Transfer the parchment paper and r dough to a large rimmed baking sheet. Remove the top sheet of parchment paper and cut into 2-inch squares. remove any uneven pieces of dough from around the edges. The roll out again and cut into uniform pieces. (Otherwise, you’ll have a few partial crackers from around the end to nibble on!)

Drizzle with oil (optional) and sprinkle with sea salt.

Bake

Preheat the oven to 350 degrees and bake for 10 minutes. Then flip the crackers and place back in the oven for 5 to 7 minutes, or until the crackers turn golden.

Airfry

Preheat the airfryer to 350 degrees and bake for 5 minutes. Then flip over the crackers and bake for another 2-3 minutes checking after every minute (different airfryer times will vary).

Allow to cool and enjoy!

Pro Tips

*These crackers keep well for a week in a sealed container at room temperature.

*For a crispier cracker, make sure you roll the dough out as thinly as possible. Although I love the texture of a thicker ¼ inch cracker.

*Adding in miso paste is going to give a salty and cheesy flavor to any plant based dairy alternative.

*Save the chilled butter and ice water till the end. Much like a pie, keeping the dough cool is going to make the cracker flaky and light.

* The oil and butter can be omitted in this recipe and subbed for aquafaba, the bean reserve from a can of chickpeas. This will result in a softer less flaky cracker.