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 a lunch or snack at work and bringing on camping or road trips, so let’s get snackin’! —AS
MAKES 60 TO 80 CRACKERS
¾ cup (94 g) all-purpose flour
¼ cup (43 g) cornmeal
2 tbsp (10 g) nutritional yeast
1 tsp salt
½ tsp garlic powder
¼ tsp baking powder
⅛ tsp ground turmeric
5 tbsp (72 g) vegan butter
3–4 tbsp (45–60 ml) cold water
Preheat the oven to 350°F (177°C) 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, 1 tablespoon (15 ml) 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 an ⅛ inch (3 mm) thick. Use a pizza cutter or knife to cut the dough into equal-size square crackers.
Spread the crackers onto the prepared baking sheet. Bake them for 14 to 18 minutes, or until crispy and golden brown. Save leftovers in an airtight container or bag on the counter for up to a week.
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