Step 1

Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.

Step 2

To a mixing bowl, add the flour, dried herbs, onion powder, garlic powder, sugar, salt, and baking powder. Stir to combine.

Step 3

Add the miso, softened butter, and vinegar. Knead until it forms a dough. Feel free to use your hands to mix everything together. The dough should be soft and just very slightly sticky. If it appears too sticky, add a few extra tablespoons of flour. On the opposite, if the dough appears too dry, add an extra teaspoon or two of vinegar.

Step 4

Place the dough on a sheet of parchment paper and slightly flatten it with your hands. Top with another sheet of parchment paper and flatten the dough into a 1/8-inch thickness (2-3mm) using a rolling pin.

Step 5

Using a sharp knife or a pizza cutter, cut the dough into small rectangles of about 1x1-inch. Carefully transfer the thin rectangles to the prepared baking sheet. Note: the crackers won't spread, so there is no need to leave a lot of space between each one.

Step 6

Bake for 13-14 minutes or until crackers are slightly golden brown. Remove from the oven and let cool for at least 30 minutes before enjoying!

Step 7

Serve crackers with vegan cream cheese, hummus, or as a savory snack with drinks! These crackers will keep for up to 4 days stored in an airtight container at room temperature.