Name: Vegan Cheez Its
Prep time: 8 min
Cook time: 18 min
Total time: 27 min
Yield: 10 servings
Ingredients: 1.5 tbsp nutritional yeast ((add more for a more intense “cheese” flavor)); 0.5 tsp garlic powder; 0.875 tsp sea salt ((use lesser end of range, if desired, as they’re pretty cheesy/savory)); 0.66 cup all purpose flour (or whole-wheat pastry flour*); 0.25 cup oat flour ((or just sub more all-purpose)); 3 tbsp yellow cornmeal; 0.25 tsp baking powder ((optional // for fluffiness)); 3 tbsp olive oil (or vegan butter (such as Earth Balance // I did a 1/2-1/2 mix of both)); 3 tbsp ice water

Instructions

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1

Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper.
2

Add nutritional yeast (1.5 tbsp), garlic powder (0.5 tsp), sea salt (0.875 tsp), all purpose flour (0.66 cup), oat flour (0.25 cup), yellow cornmeal (3 tbsp), and baking powder (0.25 tsp) to a food processor and process to thoroughly combine.
3

Then add olive oil (3 tbsp) and pulse again until crumbly.
4

Add ice water (3 tbsp) 1 Tbsp at a time until it forms a loose dough. 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.
5

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.
6

Lay on a lightly floured surface – I found parchment worked great as my flat surface – dust the top with flour, and roll to 0.125 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.
7

Bake 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.