These crunchy cheesy vegan and gluten-free crackers are made with a perfect blend of cassava flour and almond flour, giving them a light yet satisfying texture. Packed with wholesome ingredients, they’re ideal for pairing with your favorite dips, vegan cheeses, or simply enjoying on their own. Cassava flour adds a subtle, earthy flavor and a natural crispness, while almond flour brings a hint of nuttiness and healthy fats. Enjoy these versatile crackers as a snack or a flavorful addition to your charcuterie board!
Ingredients
1 cup Cassava Flour
1/2 cup Almond Flour
1/2 cup Vegan Shredded Cheddar
1/4 cup Vegan Manchego, shredded or grated
2 Tablespoons Nutritional Yeast
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt (adjust to taste)
3-4 Tablespoons Water
2 Tablespoons Olive Oil (or melted vegan butter)
1/4 tsp Turmeric Powder (optional for color)
Optional Add Ins: Dried Herbs, Sesame Seeds, Poppyseeds etc.
Instructions
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the cassava flour, almond flour, nutritional yeast, garlic powder, onion powder, and salt. Stir until well-mixed.
Add the shredded vegan cheddar and manchego to the dry mixture, blending until the cheese is evenly distributed.
Pour in the olive oil and begin adding water, one tablespoon at a time, mixing until a dough forms. You want it to be firm but slightly pliable (not too sticky or dry).
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Remove the top sheet and use a knife or pizza cutter to cut the dough into squares. You can also use small cookie cutters for fun shapes.
Transfer the crackers to the lined baking sheet and bake for 12-15 minutes, or until the edges are golden brown. For extra crispy crackers, you may add 2-3 more minutes, but keep an eye on them to avoid burning.
Allow the crackers to cool completely before transferring them to a container. They’ll crisp up as they cool and are best enjoyed fresh but can be stored for up to a week in an airtight container.
Note: cooking time may vary depending upon how thin or thick you roll your crackers. Adjust the amount of water to get a moist but not too dry of a dough.
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