Crackers ‘n cheddar are a great accompaniment to a hearty soup. I was pleased to discover a simple vegan recipe for “Cheezy Quackers” in Celine Steen’s 500 Vegan Recipes with a similar flavour. This is an awesome book with fun and creative ways of using healthy ingredients to prepare wholesome foods!
I’ve made a couple of modifications, doubling the original recipe for starters–just too good to make a small batch!–plus, I use a mix of flours (spelt, buckwheat, oat, whole wheat, soy… whatever I have on hand). I also added additional seasonings. I’m sure you can adapt this recipe to your tastes. Great with a split pea soup or soupe aux gourganes!
Ingredients
2 cups flour (mixed)
⅔ cup nutritional yeast
½ cup nondairy butter
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon onion powder
½ teaspoon smokey paprika
½ cup water or nondairy milk
Instructions
Preheat oven to 350°F (180°C)
Combine all ingredients except nondairy milk in food processor. Alternatively, cut butter into dry ingredients.
Add most of nondairy milk. Process until dough begins to form. Add just enough milk for dough to form a ball.
Roll out dough between two sheets of parchment paper or plastic wrap to about ¼ inch thick.
Cut into shapes. Reshape and roll out remaining dough.
Place biscuits on lightly oiled baking sheet.
Bake about 15 minutes.
Cool on rack.
Enjoy!