VEGAN “PARMESAN” CRACKERS

I’ve searched high and low for a vegan gluten-free cracker but without success so I decided to make my own.  This cracker was inspired by Aimee Wimbush-Bourque’s recipe from The Simple Bites Kitchen.  I love this cookbook and when I saw her Pepper Parmesan Crackers’ recipe I knew I had to find a way to make it gluten-free and vegan.  I’m pleased with the results and I must say it was not as difficult as I thought.  This cracker would pair well with hummus or my Mediterranean Pâté coming soon!

In a food processor mix flour, salt, pepper, dry mustard and garlic powder for approximately 5 seconds.

Add butter cubes and process for about 10 seconds.  The mixture should look like coarse crumbs.

Add nutritional yeast and pulse a few times, just enough to combine it in mixture.  Add water a tablespoon at a time while pulsing until small clumps form.

Remove dough from processor and form 2 small discs.  Wrap both in plastic wrap and refrigerate for 30 minutes or overnight.

Preheat oven to 375 F.

Roll out dough on a lightly floured surface (I use a silicone pad) until it’s approximately 3 mm in thickness.  Cut out dough using a circle cookie cutter or a small glass.

Prick each cracker twice with a fork.

Bake for 12 – 14 minutes, until crackers are slightly golden.

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VEGAN “PARMESAN” CRACKERS

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 12 - 14 minutes
  • Total Time: 32 - 34 minutes
  • Yield: 60 crackers 1x
  • Category: crackers
  • Method: bake
  • Cuisine: Canadian/American

Description

 I’ve searched high and low for a vegan gluten-free cracker but without success so I decided to make my own.  I’m pleased with the results and I must say it was not as difficult as I thought.  This cracker would pair well with hummus or a pâté.


Ingredients

Scale
  • 2 cups gluten-free flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon dry mustard
  • ½ teaspoon garlic powder
  • ¾ cup of cold vegan butter, cubed
  • 1/3 cup nutritional yeast
  • 56 tablespoons of ice-cold water

Instructions

  1. In a food processor mix flour, salt, pepper, dry mustard and garlic powder for approximately 5 seconds.
  2. Add butter cubes and process for about 10 seconds.  The mixture should look like coarse crumbs.
  3. Add nutritional yeast and pulse a few times, just enough to combine it in mixture.
  4. Add water a tablespoon at a time while pulsing until small clumps form.
  5. Remove dough from processor and form 2 small discs.
  6. Wrap both in plastic wrap and refrigerate for 30 minutes or overnight.
  7. Preheat oven to 375 F.
  8. Roll out dough on a lightly floured surface (I use a silicone pad) until it’s approximately 3 mm in thickness.
  9. Cut out dough using a circle cookie cutter or a small glass.  Prick each cracker twice with a fork.
  10. Bake for 12 – 14 minutes, until crackers are slightly golden.

Notes

Store in airtight container for up to 2 weeks or freeze for 6 months.

This cracker would pair well with Carla’s Classic Hummus.

This recipe was inspired by Aimee Wimbush-Bourque’s recipe from The Simple Bites Kitchen.

Keywords: vegan/gluten free crackers, easy crackers, delicious crackers

 

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