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    Home » Recipes » Snacks

    September 21, 2016 25 Comments

    Crispy Chewy Vegan Crackers

    3.5K shares
    Jump to Recipe

    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!

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    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...

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    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.

    5 Vegan Cheese Recipes: Mozzarella, ricotta, parmesan, cheddar, and feta, plus 21 recipes on how to use them! Dairy free.

    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.

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    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.

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    Pour the batter into a grease loaf pan then bake for 35 minutes.

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    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.

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    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.

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    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.

    Crispy Chewy Vegan Crackers! Just like Raincoast crisp crackers. Cheap and easy to make. Plus a book on vegan cheese! #itdoesnttastelikechicken

    Bon appetegan!

    Sam.

    Print Recipe
    5 from 13 votes

    Crispy Chew Vegan Crackers

    Just like Raincoast crisp crackers. Cheap and easy to make. Super delicious!
    Prep Time10 mins
    Cook Time53 mins
    Total Time1 hr 3 mins
    Course : Snack
    Cuisine : American
    Servings: 1 loaf (around 30 crackers)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
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    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

    Calories: 32kcal
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    Reader Interactions

    Comments

    1. Sami says

      November 24, 2022 at 12:24 am

      5 stars
      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).

      Reply
      • Sam Turnbull says

        December 03, 2022 at 12:58 pm

        Yay! So happy you love them Sami!

        Reply
    2. Kelly says

      February 20, 2022 at 11:29 pm

      5 stars
      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!

      Reply
    3. Theresa Fishleder says

      February 19, 2022 at 10:25 pm

      What are the dimensions of the loaf pan? Want to make but confused as to pan size.

      Reply
    4. Mary says

      September 25, 2021 at 5:26 pm

      5 stars
      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!

      Reply
    5. Syzanbe says

      May 30, 2021 at 9:17 am

      5 stars
      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.

      Reply
    6. Erin K says

      January 29, 2021 at 9:21 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        February 03, 2021 at 12:40 pm

        They should work well with all-purpose flour as well. Enjoy!

        Reply
    7. Rose says

      December 18, 2020 at 3:37 pm

      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!

      Reply
      • Sam Turnbull says

        December 23, 2020 at 12:02 pm

        So happy you enjoyed them Rose!!

        Reply
    8. Lauren Vaught says

      October 18, 2020 at 8:06 am

      5 stars
      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.

      Reply
      • Sam Turnbull says

        October 22, 2020 at 11:21 am

        Aww you're most welcome, Lauren 🙂

        Reply
    9. Shan says

      October 01, 2019 at 12:37 pm

      5 stars
      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

      Reply
      • Sam Turnbull says

        October 04, 2019 at 6:52 pm

        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!

        Reply
    10. Cal says

      February 13, 2018 at 8:37 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        February 14, 2018 at 9:05 am

        Wonderful! SO happy you enjoyed them, Cal 🙂

        Reply
    11. Donna V says

      March 03, 2017 at 3:04 pm

      HI Sam! Is there a gluten free flour you would recommend in this recipe? I am celiac.

      Reply
      • Sam Turnbull says

        March 04, 2017 at 10:59 am

        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.

        Reply
    12. Isidora says

      November 24, 2016 at 2:10 pm

      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

      Reply
      • Sam Turnbull says

        November 25, 2016 at 9:19 am

        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 🙂

        Reply
    13. Bethery says

      September 28, 2016 at 12:01 am

      Tried again and the website worked. No need to report it.
      Bethery

      Reply
      • Sam Turnbull says

        September 28, 2016 at 9:23 am

        Oh glad it worked!! Hope you enjoy the crackers 🙂

        Reply
    14. Bethery says

      September 27, 2016 at 11:45 pm

      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.

      Reply
    15. Judi Sweat says

      September 21, 2016 at 11:15 am

      Do you have to put fruit in these? I like savory stuff, not sweet.
      Thanks,

      Reply
      • Sam Turnbull says

        September 21, 2016 at 12:10 pm

        Nope! You could substitute the fruit for more nuts, or skip it entirely 🙂

        Reply

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