Vegan Recipe of The Day: Homemade Cheez-Its
Preparation Time: 30 minutes
Today's homemade Cheez-It recipe makes for a stand alone snack option or a side to your favorite lunch dish. You can also use it as a replacement for the Earth Balance Cheddar Squares in the Mac & Cheez-It Inferno recipe found in The Vegan Cookbook! Not only are these homemade Cheez-Its completely vegan, but they are also grain free, making them perfectly acceptable for someone on a gluten-free diet.
This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.
Ingredients:
1. 2 tbsp. lemon juice
2. 1 tbsp. vegan butter or coconut oil, melted
3. 1 egg's equivalent of your favorite vegan egg replacement
4. 1/2 tsp. sea salt, plus a bit extra for sprinkling
5. 3 tbsp. nutritional yeast
6. 1 3/4 cup almond flour
Directions:
1. Set your oven to 350 degrees F for preheating.
2. In a medium bowl, combine your yeast, salt and flour.
3. Combine your wet ingredients with your dry ingredients and stir until a dough has formed.
4. Set your dough on a sheet of parchment paper and top it with a second sheet of parchment paper. Use a dough roller to flatten to about 1/8" in terms of thickness.
5. Use a sharp knife or a pizza cutter to cut your dough into Cheeze-It cracker shapes. If you have OCD or are a perfectionist like yours truly, you may want to use a ruler and a pizza cutter to make them perfectly shaped.
6. Sprinkle the top of each cracker with a bit of extra sea salt.
7. Place the bottom sheet of parchment paper, topped with your crackers, onto a cookie sheet and bake for 10 to 15 minutes at 350 F.
8. The crackers on the outer perimeter have a tendency to burn, so after they are brown, remove them and allow the crackers more in the center of the cookie sheet to cook for the remainder of the time. Keep a close eye on your crackers, because they will have a tendency to burn.
If you enjoyed this recipe, like and follow us on Facebook for a new vegan recipe six days a week!