Easy Vegan Cheese Crackers
Easy Vegan Cheese Crackers are light, crispy & buttery biscuits. The perfect dairy free nibbles for picnics, parties or Christmas cheese platter. Quick, super simple and made with just 3 ingredients. Recipe works well with gluten free flour so nobody need miss out.
Easy Vegan Cheese Crackers
So you know how everyone has that recipe that they make all the time?
Well this is mine.
These tiny little cheese crackers are an absolute gem and an essential part of our monthly meal plan. If you only ever try one of my recipes, then make it this one. It is endlessly versatile, adaptable for every dietary requirement AND you can make & freeze batches of the dough so you’ve always got some for when you need it.
It’s hard to believe that these puffy, crispy little bites of delight are made with just 3 ingredients! And with the basic dough using so few ingredients plus a little water, they are also super simple to make and perfect for free from catering on a budget.
The most difficult bit?
Trying not to eat all of them as soon as they come out of the oven!
And, if you need anymore reasons to bake them, they are perfect for little fingers. So beat those lockdown blues and get the kids in the kitchen!
Picking the right ingredients for Easy Cheese Biscuits
For the basic dough, you need only three ingredients; cheese, fat and flour. Obviously, here at Peachick HQ we are somewhat limited as to the what these ingredients are made of. But while we make them dairy, nut & soya free; the recipe works with pretty much any cheese, fat and flour.
I have to be honest, I would probably steer clear of soft cheese and using coconut oil. I’d probably also stick to a more standard, neutral flour – wheat or gluten free – as you don’t want to overpower your cheese. But why not experiment!
Top14 free cheese crackers
My top recommendation for a completely Top 14 free version, is to use Sainsbury’s free from flour, Bute island or Violife cheddar alternative and a hard, vegan margarine block like Stork or Vitalite blocks.
Gluten free cheese cracker recipe
If you are using gluten free flour, it’s worth adding a pinch of xanthan gum to help the dough hold together. You may also need a little more water.
Gluten free versions are best eaten within a day or two so make enough for a couple of days, divide up the rest of the dough into portions and freeze to prevent from drying out.
Adding extra flavours to your cheese crackers
Everyone loves a good, crispy, cheesey biscuit. And while these vegan version are already very delicious, there are infinite ways to elevate their simple flavours for a special occasion.
My top tip is to make the basic dough a couple of times and when you know what consistency you want to end up with, go experiment!
Some of our favourite additions are:
- 1tbsp sweet chilli sauce,
- 1-2tsp mustard powder
- 1-2tsp garlic granules
- 1tbsp crispy onion flakes, crushed
- 1tsp garam masala
- finely chopped herbs.
Storing Vegan Cheese Crackers
The greatest thing about these little crackers is that you can either make a big batch of them and store for about a week in an airtight tin OR you can store the dough tightly wrapped in the fridge or freezer until you need it. Which of these I do very much depends on what I’m making the biscuits for.
For lunchboxes, I will use half the dough and store half. At Christmas I’ll make a huge batch of dough and store it in the fridge ready for enjoying with a dairy free cheese platter & my quick onion chutney!
Freezing the cheese crackers can either be done as a log of dough which can be defrosted and then rolled OR frozen as individual rounds of dough to throw straight on a baking tray in the oven. If cooking from frozen, you will need to add a few minutes to the cooking time. I’d start at 12minutes and keep checking every minute or two after that.
These Vegan Cheese Crackers are not just for Christmas!
They also make a very pretty vessel for your favourite dairy free cheese for a lazy Sunday supper or lovely base for elegant evening canapes.
Simply pile them high with ‘goats cheese’ alternative that you’ve whipped and generously flavoured with sweet chilli sauce or fresh herbs, arrange on a pretty plate and dive in with friends.
I use a 4cm round metal cutter as you get much neater edges & prick the top with a fork to control the way they puff up a little.
If you like these dairy free cheesy biscuits, check out some other great picnic recipes:
Wholemeal Quick Bread – Filled with flavours of the Mediterranean, this Dairy Free Quick Bread is a speedy, hearty lunchbox lifesaver. Soft, fluffy bread full of vegan cheese, red onion and olives, topped with a crunchy mix of oats & seeds
Olive & Lemon Crackers – These delicate Olive & Lemon Savoury Snack Crackers are Dairyfree & suitable for Vegans. Flaky, crumbly crackers full of delicious green olives, lemon zest and a subtle hint of sour pickle juice make them the perfect partners for your favourite dairyfree cheese or smashed avocado!
Vegan Olive & Tomato Swirls – Vegan Olive Tomato & Basil Swirls are so easy to make. Just spread the filling on the pastry, roll, bake & slice! Simple! Perfect for dairy free picnics, afternoon tea or for allergy & vegan friendly canapes for a party! The vegan cheese is optional, it acts like a seasoning, so if you leave it out you may need to add a little salt to the olive mixture. Just substitute the pastry for gluten free to make suitable for coeliacs!
Recipe for Easy Vegan Cheese Crackers:
Easy Vegan Cheese Crackers
- 1 tbsp Chopped herbs
- 1 tbsp Mustard powder
- 1 tbsp Sweet Chilli Sauce
- 1 tbsp Marmite
- Preheat oven to 200C and line a baking tray with greaseproof paper or silicone baking sheet.
- Weigh the butter into a large mixing bowl and beat until smooth with a hand mixer or spatula.
- Grate whatever cheese you are using into the bowl and beat again. You will probably still see streaks of cheese in the butter but don't worry!
- Next add the flour to the bowl with the butter & cheese mixture in. Its easier at this point to use your hands. You will probably need to add a couple of tablespoons of water to help bring the dough together but add one at a time! The dough should be soft but not sticky and will leave the bowl clean.
- At this point you can wrap the dough in cling film and leave in the fridge for up to a week or roll and use it straight away. If you use the dough after chilling, the crackers are slightly puffier.
- Roll the dough out about 4mm thick onto a lightly floured surface and cut out the crackers using your choice of cutters. This recipe makes about 90 crackers if you use a 4cm cutter.
- Place on your baking tray and bake for 12minutes. 7cm crackers will take around 15minutes.
- Sandwich two crackers with dairy free cream cheese.
- Serve alongside a vegan cheese platter, roasted figs and fresh grapes.
- Stack up on a plate and dunk in a thick chunky veggie soup.
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