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!
Geeze louise, sometimes I am just so happy that I’m forced to make my own versions. It turns out that I like these 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 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? Andrews 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 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.
Just like Raincoast crisp crackers. Cheap and easy to make. Super delicious!
- 1 cup whole wheat flour
- 1/2 cup dried fruit (cranberries, raisins, chopped figs, chopped dates, chopped apricots)
- 1/4 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
- 1/2 teaspoon salt
- 1 cup non-dairy milk (such as soy or almond)
- 1 tablespoon lemon juice
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.