No matter how many boxes of crackers we buy, we can never seem to keep enough in the house. We just love crackers! So instead of investing in a cracker factory, I decided to come up with my own recipe for easy crispy vegan crackers! These crackers are super crispy crunchy, deliciously tasty, require only 9 ingredients to make, and are great enjoyed alone or with your favourite vegan cheese, vegan pepperoni slices, hummus, or any dips.
A lot of store-bought crackers are expensive, a huge amount of them contain dairy (annoying), and they often come in a lot of wasteful packaging. So this makes me love my homemade vegan crackers even more. They are super cheap to make, completely dairy-free, and require no packaging.
The vegan crackers are also super versatile. Sub out the Italian seasoning for any kind of dried herb or seasoning mixes you like. You can even use fresh herbs if you want to be really fancy. Ooohhh!
To make Easy Crispy Vegan Crackers:
Add the flour, nutritional yeast, Italian seasoning, salt, garlic powder, black pepper, and baking powder to a food processor and pulse several times to combine. Add the water and olive oil and pulse, stopping the sides as needed until everything is mixed and you have a crumbled dough.
Dump the dough crumbles onto a clean work surface and gather together with your hands to form a ball of dough.
Use a rolling pin to roll the dough out as thinly as possible (about 1/16" thick). They will puff up and get a bit thicker once baked. I find it helpful to peel up the dough and rotate it a few times while rolling it out to help get it thin.
Use a pizza cutter or sharp knife to cut the dough into a grid pattern making crackers that are about 1 ½" square. Use a fork to prick each cracker 2 - 3 times, this will stop them from getting large bubbles when baking.
Peel up each cracker and place on the prepared baking sheets, making sure the crackers don't touch. Re-roll any leftover dough scraps and cut more crackers until all the dough is used up.
Bake for 12 - 18 minutes, until the crackers are golden brown around the edges, making sure to keep an eye on them so they don't burn. If some crackers look browned before the rest of the crackers are finished baking, remove them from the pan and continue baking the rest. Let cool completely on the pan. Store crackers in an air-tight container at room temperature for up to 1 week.
I love these easy crispy vegan crackers served with my vegan blue cheese, sunflower seed cheese, vegan pepperoni, caramelized onion dip, hummus, or I just munch on them plain. They are delicious all on their own!
Bon appetegan!
Sam Turnbull.
Easy Crispy Vegan Crackers
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon baking powder
- ½ cup water
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375F (190C). Line two large baking sheets with parchment paper.
- Add the flour, nutritional yeast, Italian seasoning, salt, garlic powder, black pepper, and baking powder to a food processor and pulse several times to combine. Add the water and olive oil and pulse, stopping the sides as needed until everything is mixed and you have a crumbled dough.
- Dump the dough crumbles onto a clean work surface and gather together with your hands to form a ball of dough. Use a rolling pin to roll the dough out as thinly as possible (about 1/16" thick). They will puff up and get a bit thicker once baked. I find it helpful to peel up the dough and rotate it a few times while rolling it out to help get it thin.
- Use a pizza cutter or sharp knife to cut the dough into a grid pattern making crackers that are about 1 ½" square. Use a fork to prick each cracker 2 - 3 times, this will stop them from getting large bubbles when baking. Peel up each cracker and place on the prepared baking sheets, making sure the crackers don't touch. Re-roll any leftover dough scraps and cut more crackers until all the dough is used up.
- Bake for 12 - 18 minutes, until the crackers are golden brown around the edges, making sure to keep an eye on them so they don't burn. If some crackers look browned before the rest of the crackers are finished baking, remove them from the pan and continue baking the rest. Let cool completely on the pan. Store crackers in an air-tight container at room temperature for up to 1 week.
Notes
Nutrition
Aaron says
Ive tried a couple of vegan crackwr recipes and this is the first one where the crackers came out right and not like carsboard. Best part you made it easy to swap out for my own desired spices on top of the basic framework since I'm not a fan of Italian spices. I used 3 heaping tbsp of nutritional yeast and then round 1 tsp each of salt, pepper, onion powder, garlic powder and a mix of hungarian sweet and smoked sweet paprika. I also swapped out the vegan butter for addtl evoo bc i didn't have any. Turned out fantastic. Best cheeseless cheez crackers I've had. They are sneakily addictive.
Aaron says
Apologies I mixed up two recipes there. I used 2 Tbsp evoo just like the recipe calls for. I used about 3/4 tsp hungarian sweet paprika and 1/4 smoked sweet paprika.
Jess @ IDTLC Support says
That sounds delicious, Aaron!
April says
Have you ever tried substituting some of the flour for gluten flour? It is still so tasty and adds extra protein to them! I love it!