Vegan Cheez Its
Vegan Cheez Its might be just the side dish you are searching for. This recipe makes 6 servings with 130 calories, 3g of protein, and 7g of fat each. For 19 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 2449 people found this recipe to be yummy and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of butter, whole wheat pastry flour, nutritional yeast, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 27 minutes. It is brought to you by Minimalist Baker. Overall, this recipe earns a not so great spoonacular score of 27%. If you like this recipe, you might also like recipes such as Vegan Blue Cheez Dressing, Cheez-Its, From Scratch, and Cheez-It Mac And Cheese.
Servings: 6
Preparation duration: 12 minutes
Cooking duration: 15 minutes
Ingredients:
3 Tbsp Olive Oil or vegan butter (such as Earth Balance | I did a 1/2-1/2 mix of both)
1/2 tsp Garlic Powder
1-2 Tbsp Nutritional Yeast (add more for a more intense "cheese" flavor)
1/4 cup Oat flour (or just sub more all purpose)
1 tsp Sea Salt (reduce to 3/4 tsp if desired as they're pretty cheesy/savory)
2-4 Tbsp cold water
1/2 cup + 2 Tbsp Unbleached all purpose flour or Whole Wheat Pastry Flour
3 Tbsp Yellow corn meal
Equipment:
baking paper
baking sheet
oven
food processor
cookie cutter
pizza cutter
rolling pin
chopsticks
knife
Cooking instruction summary:
Preheat oven to 350 and line a baking sheet with parchment paper.Add dry ingredients to a food processor and process to thoroughly combine.Then add olive and/or butter and pulse again until crumbly.Add cold water 1 Tbsp at a time until it forms a loose dough (see photo). You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 3 Tbsp.Remove from processor and form into a loose ball with your hands. It’s actually good for this dough to be worked and warmed by the heat of your hands, so don’t worry about touching it too much. However, you are not kneading it, just forming it into a disc.Lay on a lightly floured surface - I found parchment worked great as my flat surface - dust the top with flour, and roll to 1/8th inch thick with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into square crackers. Optional: dot the centers with a fork prong or chopstick for more character/resemblance to a Cheez-It.Bake at 350 for 12-17 minutes or until puffy and golden brown. These are pretty tender. For a crispier cracker, bake until golden brown. Makes about 70 crackers.
Step by step:
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Add dry ingredients to a food processor and process to thoroughly combine.Then add olive and/or butter and pulse again until crumbly.
3. Add cold water 1 Tbsp at a time until it forms a loose dough (see photo). You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 3 Tbsp.
4. Remove from processor and form into a loose ball with your hands. It’s actually good for this dough to be worked and warmed by the heat of your hands, so don’t worry about touching it too much. However, you are not kneading it, just forming it into a disc.Lay on a lightly floured surface - I found parchment worked great as my flat surface - dust the top with flour, and roll to 1/8th inch thick with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into square crackers. Optional: dot the centers with a fork prong or chopstick for more character/resemblance to a Cheez-It.
5. Bake at 350 for 12-17 minutes or until puffy and golden brown. These are pretty tender. For a crispier cracker, bake until golden brown. Makes about 70 crackers.
Nutrition Information:
covered percent of daily need
