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 with dairy or dairy free alternatives as well as gluten free flour so nobody need miss out.
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.
Nutrition values calculated using My Fitness Pal. Based on using baking block, Bute Island Cheddar alternative and plain wheat flour. Actual values will vary depending on brand of dairy/dairyfree alternative you use!