Gluten Free + Vegan Cheez It
These homemade gluten free and vegan Cheez it crackers are made with simple ingredients you've probably already have stocked in the pantry. They're the best vegan goldfish alternative and satisfy any cheddar cracker craving without the dairy. All you need is 7 ingredients!
Ingredients
- 1 cup gluten free flour I used Bob's Red Mill 1-1
- 1 tbsp yellow corn meal
- 3 tbsp nutritional yeast
- ½ tsp baking powder
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp vegan butter melted
- ¼ cup + 1 ½ tbsp cold water
- Course sea salt for topping
Instructions
- Preheat your oven to 350 degrees F and lay parchment paper on a flat surface.
- In a large bowl, combined all the gluten free flour, corn meal, nutritional yeast, baking powder and garlic powder. Mix until it is combined.
- Using a wooden spoon, add in the melted butter and olive oil. It will not mix too well, and it will be very crumbly.
- Slowly add in the cold water and continue to mix. It may be easiest to do it by hand. Continue to mix until a dough forms.
- Place the ball onto the parchment paper. Using a rolling pin, roll the mixture flat, to about ¼ of an inch. Try your best to make sure it is even throughout.
- Starting from top to bottom, then side to side, cut 1 inch squares within the dough. This will be your cheez-it.
- If you have any pieces, specifically on the sides, that do not make a square shape, combine the pieces into a ball then re-roll it, repeating the step 6 to make more crackers.
- Place parchment paper on cooking tray and cook for 15-20 minutes, until they are crispy on the bottom. Enjoy.
Notes
Storage:
Store these cheez-it in a air tight container in a dark, cool place.
Time Saving Hacks:
Make the dough ahead of time! If you don't have time to prep and bake these vegan cheez it crackers in one day, you can split it into two days. Form the gluten free cheez it dough by following steps 1 to 4, then tightly wrap the dough in plastic wrap and place it in the refrigerator. Then, in a day or two, and continue following steps to roll out dough and bake.
Substitutions:
If you prefer vegan parmesan (sprinkles, not shreds), they may be used in place of nutritional yeast at a 1-1 basis.
Vegan block butter works best for this recipe.
Nutrition
Calories: 105kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 43mgPotassium: 72mgFiber: 3gSugar: 1gVitamin A: 76IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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