Vegan Cheese Crisps are crunchy, low-carb crackers with cheesy deliciousness–but entirely plant-based!
Plant-based Cheese Crisps
My recipe for Cheese Crisps (gluten-free and dairy-free) was one of the first on Nutritionicity. It is also the only recipe that is not entirely plant-based as it contains eggs. These crackers are so awesome that I knew I had to eventually go back and recreate the recipe to make it vegan. I get so excited about all of the new recipes that I develop that I had not yet made time to do this.
A few days ago I was really craving some of these crackers, so I took it as a sign that it was time for the redux! The new Vegan Cheese Crisps are equally as delicious as their non plant-based counterpart and even more nutritious.
Healthy Vegan and Gluten-free Cheese Crackers
The primary change to the recipe was the deletion of eggs and the addition of ground flax seed. Providing an additional source of low-carb plant protein, high fiber, and omega 3 fatty acids, combined with the walnut oil and almond flour from the original recipe, makes these crackers a must do.
I reach for these when I need that mid-day quick pick-me-up, or as a great base for a dip or spread or simply alongside a glass of red wine. They are so delicious, and you can customize them to your own taste preference. I like garlic sea salt and cayenne pepper. Yum! Yeah, I know that’s not for everybody.
Maybe you like a more herbal option — sea salt and oregano. Or maybe you need to reduce the salt in your diet and you sprinkle them with dried onions and garlic powder. The world is your oyster! I know I’m really excited about these crackers.
The best part is your body will like them, too. In addition to all of the other vitamins and minerals they bring to the table, they provide a great source of plant-based protein without loading you up with carbohydrates. These crisps are also easy to make — a good thing when you start getting requests for a double batch! Enjoy!
Vegan Cheese Crisps are crunchy, low-carb crackers with cheesy deliciousness--but entirely plant-based!
- 2 tablespoons ground flax seed (I use golden flaxseed meal)
- 1/4 cup + 2 tablespoons cashew milk, warmed (other nut milks may be substituted)
- 2 1/2 cups almond meal flour
- 1 cup vegan cheddar cheese shreds (I use Daiya)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 tablespoons walnut oil (or a little less than 1/3 cup - grapeseed oil may be substituted)
- sea salt (for topping - I sprinkle with sea salt and cayenne pepper)
- 1) In a small mixing bowl, stir together flax seed meal and warmed cashew milk. Stir again after 1-2 minutes and set aside.
- 2) In a medium/large mixing bowl, stir together dry ingredients (almond meal flour, baking soda, sea salt). Then add vegan cheese shreds and stir together.
- 3) Add walnut oil to flax mixture and mix well. Add wet ingredients to dry ingredients and stir well. Once the dough begins to form you will need to complete the mixing with your hands. Lifting and folding, like kneading pizza dough, works well. Form dough into a ball and cut into halves (picture in post).
- 4) Round one half of dough, place between 2 sheets of parchment paper and roll as close to 1/8th inch as possible. (See picture in post. Don’t be afraid to press thicker areas with your hands.) See note section below about cracker thickness options.
- 5) Transfer bottom sheet with rolled dough onto baking sheet. Cut dough into desired wafer size (1-2 inch squares) with a pizza cutter or sharp knife. Sprinkle salt or desired seasoning on top of dough (see picture in post). Bake at 350 degrees Fahrenheit for approx. 15 to 18 minutes, or until desired level of crispness is achieved (I bake 20 minutes for a super crispy cracker). Let crackers cool on baking sheet for at least 20 minutes, then break apart on scored lines. Repeat steps 4 and 5 on second half of dough. Store in an airtight container.
An alternative to the cracker is to roll or press the dough to a thickness of 1/8 – 1/4 in. and the finished product becomes more like a flatbread with a crispy shell and doughy center.
For Topping I like garlic sea salt and cayenne pepper. Yum! But that's not for everybody. Maybe you like a more herbal option -- sea salt and oregano. Or maybe you need to reduce the salt in your diet and you sprinkle them with dried onions and garlic powder. The world is your oyster!
These are totally awesome! I have had so many vegan-gluten-free-low carb bakery fails lately I have nearly given up. They were just as described. I baked 20 minutes but will go a little longer as some were not a crisp as I would like. I used Biocheese as that is the only cheddar option I know of in Australia that tastes like cheddar. Served topped with a vegan pesto. Yum! I have half the dough left over and am wondering if it will freeze?
Hi Yvette, I am so happy to hear that you are enjoying the crackers/crisps! I have not tried freezing the dough, but I feel like it should work. I would wrap it in wax or parchment paper and then store it in a freezer bag or container. Please let me know how it goes!! I hope this helps 🙂
Hi Jana. I did not end up freezing the dough as my freezer is the end of the road for many meals. I had the dough in the fridge wrapped in plastic film for 2 days then rolled out and baked. No real difference except the dough was a little dry. I cut off the outer crackers and tossed, but the rest was great. Paprika and sea salt on top was good!
LOL! I feel your pain with the freezer being the end of the road! 🙂 That’s great to know about the dough in the fridge though. I make these in mass quantity for my son. I may try rolling and scoring them, freezing on the tray, then breaking apart and storing in a freezer bag. Then baking on an as needed basis. So glad you liked them. 🙂
These sound great! Can’t wait to fix them!
Hi Mary, Thanks so much! They are so tasty! They really satisfy that need for the cheesy crisp. 🙂 Enjoy!