Vegan Cheezy Quackers Recipes
VEGAN CHEEZY QUACKERS
Vegan Cheese Cracker recipe. Like the fishes only more delicious. Originally seen published on the have cake, will travel blog.
Provided by Nourished Homestead
Categories Breads
Time 45m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients except water in a bowl. Slowly add water until the dough forms a ball. You may not need all of the water!
- Roll out on a clean surface to about 1/3 inch thickness. Cut out shapes using the smallest cookie cutters you have. Continue to re-roll scraps until all dough is used.
- Place crackers on baking sheets lined with waxed paper. Bake at 350 degrees for about 15 minutes, until crackers are set and golden.
Nutrition Facts : Calories 35.1, Fat 1.6, SaturatedFat 0.3, Sodium 96.5, Carbohydrate 4, Fiber 0.6, Protein 1.3
VEGAN NUTRITIONAL YEAST (NOOCH) CHEEZY BISCUITS
These came from my Red Star Vegetarian Support Formula cookbook that uses their brand of nutritional yeast. Theirs is good but I use NOW brand, other flake nooch brands will work too. These are a delightful vegan treat to have with soups, vegan gravies, etc. Any kind of non-dairy milk will work-- just under 1 cup, but whole-wheat pastry flour is a must instead of regular whole-wheat flour.
Provided by the80srule
Categories Breads
Time 35m
Yield 12 biscuits, 12 serving(s)
Number Of Ingredients 9
Steps:
- Pour the soymilk, almond milk, etc. into a glass measuring cup and stir in the lemon juice. Let it rest at room temp for 10 minutes to sour.
- Place the flour, nutritional yeast, baking powder, chili and garlic powders, and salt into a medium mixing bowl and stir them together.
- Pour the oil into the dry ingredient mix, and cut in with a pastry cutter or fork until the mixture is crumbly.
- Using a fork, stir in just enough of the soured non-dairy milk so the dough can come together and can form into a large ball-- too much milk will make the dough sticky but not enough will make the biscuits dry.
- Turn the dough out onto a lightly-floured surface and knead it gently until it is smooth (about 25-30 times.) Gently form it into a ball.
- Reflour the work surface and roll the dough out into a 1/2 inch thick sheet.
- Cut the dough with a floured biscuit cutter-- the book recommends a 2.5" one but I find that using an empty can works, and I have heart-shaped biscuit cutters in both small, regular 2.5", and large size.
- Place the biscuits on a dry baking sheet or sil-pat as soon as they are cut. Arrange them close together if you want soft sides, but at least 1 inch apart for crustier sides.
- Bake at 400F for 15-18 minutes or until golden brown. I'd recommend about 12-13 minutes for smaller biscuits and closer to 18 for bigger biscuits.
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