You know what's super annoying? For some reason, even many products you wouldn't think contain dairy, sometimes do. For example, many brands of salt and vinegar chips. I mean really? WHY!? Unfortunately, my formerly favourite crackers also contain dairy. Harrumph.
Well we vegans know how to solve that problem, don't we? Make our own! I think you're going to love this recipe for Crispy Chewy Vegan Crackers!
Geeze louise, sometimes I am just so happy that I'm forced to make my own versions. It turns out that I like these Crispy Chewy Vegan Crackers more than the way expensive store-bought ones. They are pretty easy to make and you can even customize them to your own flavour sensation. The resulting Crispy Chewy Vegan Crackers are crispy, chewy, slightly sweet, and perfect for pairing with cheese. -Record scratch!- what's that now? CHEESE? But this is a vegan blog...
You all know I am a big fan of vegan cheeses. There is my Nacho Cheese, my Mozzarella, my Cashew Ricotta, my Macadamia Ricotta, Parmegan, and my Cranberry Thyme Cheese Ball. Yes, it's fair to say, that I have a thing for vegan cheeses. So when my pal Andrew over at One Ingredient Chef decided to make a book all about vegan cheese, well, I thought that was pretty dang cool.
Pretty spiffy looking isn't it? Andrew's book contains his 5 go-to cheese recipes which he told me took him months to perfect. Then he went ahead and included 21 more recipes on how to use these cheeses. I'm talking ricotta pancakes, cheddar drop biscuits, and the book ends with the grand finale, a vegan 5 cheese pizza. Yes, I'm serious, the recipe exists!
So far I have tried the cheddar and parmesan recipe (seen paired along with my crackers). As with all vegan cheeses, I'm not really sure if they taste exactly like dairy cheese (it's been many years since I have eaten the stuff), but these cheeses definitely provide that savoury, creamy, umami deliciousness, and are perfectly paired with my Crispy Chewy Vegan Crackers. All the recipes are made with easy to find ingredients, (just make sure you have some agar flakes and white miso paste on hand), and are quick and easy.
You can pick up your copy of The Cheesy Vegan Ebook here. It's $17 meaning each recipe costs just 65 cents.
Back to crackers, let's get making some deliciousness.
Add all the dry ingredients into a bowl and whisk together. For whatever kind of nuts you use, make sure to chop them finely. Large pieces of nuts make the crackers difficult to thinly cut later on. I opted for almond slices, cranberries, sesame seeds, and rosemary in my crackers, but feel free to go crazy with your cracker combinations. Now pour in the wet ingredients into the same bowl, and mix.
Pour the batter into a grease loaf pan then bake for 35 minutes.
When it's baked it will look like this, and feel like a firm bread... and indeed if you want, you could eat it as bread.
But to make it into crackers, use a serrated knife to cut the loaf as thinly as possible. The thinner, the crispier the cracker. I got about 30 slices out of my loaf.
Spread the crackers in a single layer on a baking sheet and bake until golden brown. The crackers will crisp up as they cool. You can store them in an airtight container or bag in the cupboard for about 2 weeks. Serve with gorgeous vegan cheeses.
Bon appetegan!
Sam.
Crispy Chew Vegan Crackers
Ingredients
Dry Ingredients:
- 1 cup whole wheat flour
- ½ cup dried fruit, (cranberries, raisins, chopped figs, chopped dates, chopped apricots)
- ¼ cup finely chopped nuts, (pecans, walnuts, hazelnuts, cashews, almonds)
- 2 tablespoons seeds, (sesame, poppy, chia, flax, pumpkin)
- 2 tablespoons brown sugar
- 1 tablespoon chopped fresh rosemary or thyme, (Optional)
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup plant-based milk, (such as soy or almond)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350 F (180C), and lightly grease a loaf pan.
- In a large bowl, mix together the dry ingredients. Now add in the wet ingredients and mix until just combined. Pour the batter into the prepared loaf pan and bake 35 minutes. The loaf will feel like a dense bread. Let cool completely.
- Once cooled, use a serrated knife to slice the loaf as thinly as possible into cracker slices. The thinner the cracker, the crispier. I got about 30 crackers. Spread the crackers on a baking pan in a single layer, and bake at 350F (180C) for an additional 15 - 18 minutes until they are lightly brown all over. They will get crisp as they cool. Store in an airtight bag or container at room temperature for up to two weeks.
Nutrition
Sami says
So good! I wanted a savory cracker that I could dip in hummus so I made these without fruit and only a tiny bit of light brown sugar. I used walnuts, cashews, Brazil nuts, almonds, flax seeds, chia, sesame, and sunflower seeds. I also used apple cider vinegar instead of lemon. These turned out SO good! The nuts have been sitting in my cupboard for a long time so this is a great way to use up some nuts that are getting a little old. I'm currently cooking my chickpeas to make hummus and I think they will be FANTASTIC with hummus. I've been eating them just plain so I really hope I still have some around by the time my hummus is finished. I think they would even be good just dipped into some quality olive oil. I think a bottle of gourmet olive oil (or some nice vegan cheese) and some of these crackers nicely wrapped up could be a fantastic holiday gift (for vegans and non-vegans).
Sam Turnbull says
Yay! So happy you love them Sami!
Kelly says
These are EXACTLY what I have been looking for!! I used to buy “Diva Delightful Crisps” weekly at Costco before going vegan and I missed them desperately.
These are the absolutely delicious!! The perfect combo of chewy and crispy!
I used pecans, cranberries and dried blueberries this time. I can’t wait to try other combinations!
Thank you so much! Your recipes are always perfect!
Theresa Fishleder says
What are the dimensions of the loaf pan? Want to make but confused as to pan size.
Mary says
I just finished these from start to finish and they are wonderful! A couple tips for those making them their first time too: don’t be impatient. Make sure the loaf is COMPLETELY cooled before slicing. Will make ALL the difference. We are talking like 4 hours and I removed mine from the pan for cooling once I could handle. Lastly, slice from a whole loaf. Don’t cut into sections first. It WILL make it harder and fall apart. It’s more sturdy as a full loaf. I originally cut it in half and cut another in half while I left the other half whole. It was 100x easier to slice the more complete half so I would leave it whole next time. These are crispy-chewy and delicious. I can’t wait to use a vegan cheese + preserves on these!
Syzanbe says
Had to rate these 5 even though I’ve not made them, YET! Bought something very similar and loved them but would rather have these, I will know exactly what is in them.will let you know how they came out. Also thank you for this website, I love it! I’m not completely vegan yet but working in that direction, thank you.
Erin K says
OMG I want to eat these so badly right now!! Question: Do I have to use whole wheat flour? I never cook with it so not sure about buying a big bag just for these.
Thanks!
Sam Turnbull says
They should work well with all-purpose flour as well. Enjoy!
Rose says
Cutest crackers I have ever made. I got all caught up in customizing adding sunflower seeds and walnuts that I skipped the brown sugar. They still tasted so good with the Cranberry & Thyme Vegan Cheese Ball I couldn't even tell it didn't have any sugar!
Sam Turnbull says
So happy you enjoyed them Rose!!
Lauren Vaught says
Made these for the first time and this recipe is a definite keeper. I love how easy it is to throw together, and the possibilities for add-ins are endless! Thanks for all the terrific ideas and beautiful food you provide us.
Sam Turnbull says
Aww you're most welcome, Lauren 🙂
Shan says
These taste lovely! I adjusted the add in ingredients and they are so yummy. I was wondering if they are supposed to be a tiny bit softish? They are firm after baking but still a bit soft... since the name of these are crispy chewy I thought they shouldn’t be baked until crispy crispy? These are our new fave crackers! Thank you so much x
Sam Turnbull says
If you prefer the extra crispy you can definitely bake a little longer, but the dried fruit will always give them a bit of chew. So happy you loved them!
Cal says
Just made these and will do it again. Great taste! My loaf is not as deep as yours so my crackers are narrow as well as thin. I got 39 out of the loaf. Eating them with some vegan cream cheese.
Sam Turnbull says
Wonderful! SO happy you enjoyed them, Cal 🙂
Donna V says
HI Sam! Is there a gluten free flour you would recommend in this recipe? I am celiac.
Sam Turnbull says
I'm really not an expert in gluten-free cooking as I am not gluten-free, but I have heard great things about Bob's Red Mill 1 to 1.
Isidora says
Hi, why can I access to the raincoast crisp recipe, i did that recipe onces and would like to do it again
this one looks really similar but i would like to see the other post
thanks
Sam Turnbull says
Hi Isidora, I replace that recipe with this one, because it is the new and improved version. I hope you like this one even more 🙂
Bethery says
Tried again and the website worked. No need to report it.
Bethery
Sam Turnbull says
Oh glad it worked!! Hope you enjoy the crackers 🙂
Bethery says
Sam,
Would you tell your friend Andrew his site didn't work for me? BTW, these crackers look great. I'm making some for Christmas for sure.
Judi Sweat says
Do you have to put fruit in these? I like savory stuff, not sweet.
Thanks,
Sam Turnbull says
Nope! You could substitute the fruit for more nuts, or skip it entirely 🙂