Buttery Vegan Cheese Cracker Recipe

Step 1

Add the vegan butter and miso paste to a mixing bowl, and mash together well. Add the plant-based milk and apple cider vinegar, and combine. Add the remaining ingredients to the bowl and mix until a dough forms. One you have a dough, tip the dough out onto a clean counter and knead until smooth. Form into a disc, wrap in clingfilm, and place in the fridge or freezer to chill so to make rolling and handling it manageable.

Step 2

Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper, and set aside. It's easier to work with the dough in smaller pieces, so divide the dough in half and set on half aside. On a lightly floured surface, roll the dough out into a thin layer using the cling wrap on top of the dough to prevent sticking. Cut into the shape cracker you desire, and set in a single layer on the baking sheet. Rework any scraps into a ball and repeat. If the dough becomes hard to manage, return it to the freezer for a while and it will be less crumbly.

Step 3

Once your baking sheet is full, place in the oven for 5-7 minutes. You want the bottom to be a little browned, and the tops not to have changed in color much. Remove from the oven, allow to cool for a couple minutes, and remove from the baking sheet to finish cooling. Work in batches to roll out and bake all the crackers. Allow to cool fully before enjoying and storing any extra in an air-tight container.