All right, so this is really more like a Cheez-It/Wheat Thins Hybrid if you make the healthy version, but the indulgent version is a little closer to the original, without being scarily florescent. Our family was actually more partial to Goldfish Crackers, but the Cheez-It shape is a little easier to mimic then the snack that smiles back.
Vegan Cheez-It Crackers
- 1 C. Whole Wheat Pastry Flour (GF peeps can use an equal amount of GF flour + 1 T. ground flax to replace regular flour)
- 1/4 C. cashew butter, OR 2 T. cashew butter + 2 T. grapeseed oil for a flakier cracker (I went with all cashew butter)
- 1/2 of a red bell pepper, finely diced
- 4 T. nutritional yeast
- 1/2 -1 t. sea salt (saltier is more realistic)
- 1/2 t. lemon zest
- 1/2 t. garlic powder
- 1/2 t. mustard powder
- 1 t. onion powder
- smidge cayenne
- 1/4 t. liquid smoke
- 1/4 t. paprika
- plant milk of choice, as needed
Method: Preheat oven to 400 degrees. In a food processor or power blender, combine cashew butter, bell pepper and all the seasonings until the mixture is completely smooth. Add the flour and mix til just combined, you don’t want to overwork the dough. The dough should be slightly wet and sticky. If it seems too dry, add plant milk a teaspoon at a time until dough is moist. I didn’t need to add any the first time I made these, but I needed a bit the second time. Roll dough out between 2 pieces of parchment paper (otherwise it’ll stick to the rolling pin and you’ll have to add more flour, we don’t want that…) or two silpat silicone baking liners. The crackers should be VERY thin. Thin enough to cover the whole full sized silpat and fit on a large baking sheet. Score the crackers into little squares with a pizza wheel, knife or a cute crinkle cutter like mine if you have one. Poke a little dent in the center of each cracker with a chopstick (this is just for decoration, do it however you like). Sprinkle the crackers with additional sea salt. Bake crackers for around 10 minutes, watch them closely, because the edge pieces can burn easily. Remove crackers from the oven and then remove them from your parchment paper or silpat and put the crackers back on the baking tray without the parchment paper to crisp them up a bit. Cook for another 3-5 minutes, or until crackers are golden and firm. Watch them carefully! Let cool and enjoy!