Vegan Cheez-Its
Author: 
Recipe type: Vegan
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: About 15 dozen
 
egan Cheez-Its. Thanks to your handy dandy food processor, these cheesy crackers - loaded with two types of vegan cheese, and all the salty goodness - are just as easy to prepare as they are to devour.
Ingredients
  • 6 oz vegan cheddar cheese shreds
  • 2 oz vegan parmesan
  • 1 TBS nutritional yeast
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp turmeric, for color
  • 4 TBS room temperature butter
  • 1 cup all purpose flour
  • 2-4 TBS ice cold water
Instructions
  1. In a food processor or blender, pulse both the cheeses until they resemble grated cheese, about 30 seconds.
  2. Transfer the cheese to a large mixing bowl. Add nutritional yeast, salt, garlic powder, smoked paprika, turmeric, and butter. Mix until well combined.
  3. Add in flour and 2 tablespoons ice cold water. Mix until a 'dough' ball forms. The dough should hold together, but crumble apart if your break it up with your hands. If it seems too dry, add in more ice cold water one tablespoon at a time.
  4. Divide the dough in half and pat into discs. Wrap each in plastic wrap and refrigerate until firm, about 45 minutes.
  5. Preheat oven to 350 degrees
  6. Roll out the dough on a lightly floured surface area, about ⅛" thick. Using a pizza cutter, pastry cutter, or a sharp knife, cut the dough into 1"x1" squares. For the full Cheez-It experience, use a toothpick or chopstick to pierce a hole in the middle of each square.
  7. Bake the crackers on a parchment paper lined baking tray at 350 degrees for 15 minutes, then lower the temperature to 275 degrees and bake until the edges turn golden brown, about 10-15 more minutes. Remove and cool for an additional 10-15 minutes. Remove from the oven and cool an additional 10-15 minutes before serving!
  8. ENJOY!
Notes
*Roughly adapted from Minimalist Baker and Sally's Baking Addiction
*My homemade version of Vegan Cheeze-Its is slightly more tender than an original Cheeze-It. For a crispier cracker, make sure you roll the dough out as thinly as possible, and cook about 5-7 minutes longer once you've dropped your oven temperature to 275 degrees.
*I have tested this recipe in different batches, using different brands of vegan cheese, and all have turned out delicious, but cooking times do vary between 25-30 minutes (I'm assuming it has to do with the fat content and overall make of each different cheese?!)
*If you do not have a stand or hand mixer, you can prepare the entire recipe in a food processor on low.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-cheeze-its/