Vegan Cheez-Its Recipe
This Vegan Cheez-Its Recipe is a fun snack you can make at home. With just a few simple ingredients, you will have crispy, cheesy vegan crackers ready to eat.
Ingredients
- 1 cup vegan cheddar shreds I used Miyoko's brand
- 1/3 cup all purpose flour plus more for rolling out
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp salt plus more for topping
- 2 tbsp vegan butter chilled
- 1-2 tbsp water
Instructions
- Add vegan cheddar, flour, garlic powder, smoked paprika and salt to a food processor. Pulse until combined.
- Add the chilled butter and pulse again. Lastly, slowly pour water in while the food processor is running. Only add water until the dough forms a ball. Transfer the dough to a bowl and cover with a clean kitchen towel. Place in the fridge for 20 minutes.
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- To roll the dough out, you have 2 options. You can place the dough between 2 pieces of parchment paper and roll out with a rolling pin. You can also add the dough to a floured surface and roll out with a rolling pin. You want the dough as thin as possible.*
- Once the dough is rolled out, cut out the crackers using a cracker cutter**, knife or pizza cutter. Carefully transfer the crackers to the baking sheets.*** Use a kabob stick (or other pointy tool) to poke a hole into the center of each cracker - optional. Sprinkle with a tiny bit of salt and place in the oven for 15-17 minutes.
- Remove the crackers from the oven and allow to cool completely. Enjoy!
Video
Notes
*If you notice the dough is too wet when rolling it out (i.e. it sticks too much and is super hard to transfer the cut out pieces to the baking sheet) add 1-2 tbsp of flour to dough and knead it through. Try rolling it out again.
**I used the medium size of this cracker cutter set.
***Don't worry too much if the crackers lose some of their shape as you transfer them to the baking sheet. They don't need to be perfect squares and will look just fine after you bake them.
****I'm going to recommend eating these right away. I'm sure you could store them in an airtight container for a few days, but I don't know exactly how that works with vegan cheese in the mix, and don't want you to risk it :)
*Inspired by Half Baked Harvest
Calories: 7kcal, Carbohydrates: 1g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 19mg, Potassium: 5mg, Fiber: 1g, Sugar: 1g, Iron: 1mg
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