Cheesy Crackers

These light and crispy little crackers are easy to make and Turbokid approved. As soon as I took this picture, little Turbokid squeaked "Mine!" and ran off with the plate. Luckily for him, this recipe makes a large amount of crackers. I predict they won't last long once toddler sister and cracker connoisseur  Messy Mouse wakes up from her afternoon nap.

These crackers are somewhat reminiscent of Cheez-Its or Cheese Nips, but without the animal products and artificial ingredients. I used Teese Vegan Cheese and shredded it in the food processor before processing it with the rest of the ingredients. You could also try Daiya or Vegan Gourmet (Follow Your Heart). For variation, you could try a flavor other than cheddar or toss in some dried herbs before processing. If made with Daiya and coconut oil or soy-free Earth Balance, these crackers can be soy-free.

Cheesy Crackers

1 cup shredded non-dairy cheddar cheese (8oz)
2 Tbsp nutritional yeast
4 Tbsp coconut oil or Earth Balance
1 cup flour
1 tsp salt

Place all ingredients in a food processor and pulse until a dough forms. If the dough is too dry, drip in a little cold water and pulse.

Split dough in half to make it easier to roll out after chilled. Wrap dough halves in wax paper or plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350. Roll out dough into a thin sheet (about 1/8 inch thick) and cut into desired shapes with a knife or small cookie cutter. Bake on a parchment-lined cookie sheet until crispy, about 10-15 minutes. The crackers will still be a little soft coming out of the oven but they will crisp up as they cool. Cool completely, then store in an airtight container.

Amount made varies depending on thickness and size of crackers. My batch made about 130 1"x1" square crackers.