These homemade vegan Goldfish-style crackers come together with 5 simple ingredients, and taste JUST like the real deal! “Cheesy” yet dairy free, crunchy, crispy, and perfectly salty, these vegan cheese crackers make a great snack for school or anytime. You can even make them gluten-free as well!
Ingredients
Prep
- Make the dough: Pulse the cheddar, all purpose flour, and salted vegan butter in the food processor until you reach a sandy texture. Then add in the Forager Project Unsweetened Plain Cashewmilk Yogurt, and pulse again until combined. You should form one big dough ball.
- Chill the dough: Wrap the dough or cover it in a bowl, and chill for 15-20 minutes.
- While the dough is chilling: Preheat the oven to 375 F, and line a baking sheet with parchment paper.
- Shape the crackers: Remove the chilled dough from the fridge, and roll the dough on a lightly flour clean surface to be 1/4” thick. Use a goldfish cracker cookie cutter or slice the crackers into squares. Use a toothpick to make the eyes and mouth. Place the finished crackers onto the baking sheet, spacing them about 1/2” apart, and repeat for any remaining scraps of dough.
- Bake: Place the baking sheet into the oven and bake for 11-15 minutes, or until lightly golden and puffy. Remove from the oven and immediately sprinkle with flaky sea salt.
- Cool: Allow the crackers to cool completely before serving. Then enjoy!
- Notes: For gluten-free, swap in a gluten-free flour blend that contains xanthan gum. This recipe will not work with almond flour nor coconut flour.
