Homemade Cheese-Its

by nomeatbarefeet

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If in your pre-vegan days you would have done anything for a cheese-it, goldfish, or cheese nips, then this recipe is for you.  It is a work in progress though, even for us.  If we ever change it, we will adjust the recipe.

This idea came to me just today as we were gearing up to the make the “paneer” from a Tofu Paneer Makhani recipe from one of our most beloved recipe books, The Lotus and the Artichoke.  The batter for the tofu paneer is so sharpe cheese smelling that I was just wondering… if I add flour, can I roll this real thin and make a cracker??? Well, I was just crazy and hungry enough to try.  Here is the recipe, with wet ingredients adapted from The Lotus and the Artichoke.

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The Ingredients:

  • 1 tbsp fresh lemon juice (this gives the cracker that cheese tang, the original recipe calls for 2 tbsp, we found that too tangy, but I also think we had more than 2 tbsp…)
  • 1 tsp soy sauce
  • 3 tbsp nutritional yeast flakes (original recipe calls for 2, I wanted more nooch flavor)

Here begins my additions (I added these slowly in increments until I got the consistency I wanted.  The totals of what I added are represented below)

  • 3 1/2 tsp oil (I used canola, you can use any I suppose…)
  • 1/2 cup of flour

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The How To:

  1. Pre-heat oven to 400.
  2. Put lemon juice, soy, and nutritional yeast in a small bowl.
  3. Whisk well.
  4. Add in the oil and flour and stir with a small wooden spoon.
  5. If the dough is very wet and cannot be handled, add more flour in small increments until you can roll it in your hands.
  6. Transfer to a clean surface and roll out with a rolling pin.
  7. Roll the dough thin…seriously, go thinner even than you think! (ours turned out a little thick after baking—wishing I’d rolled it thinner)
  8. Using a pizza cutter cut dough into tiny squares.
  9. If you want, use a tooth pick to poke tiny holes in the centers of each cracker (think Cheese-Its).
  10. Line a baking sheet with parchment paper, spray with cooking spray.
  11. Transfer the cheese-its to the parchment, then brush the top with some oil and sprinkle salt.
  12. Bake for about 8 minutes then check to see if the bottoms are browned..
  13. Flip the crackers when the bottoms are browned, and put back in.
  14. When both sides are brown, push the time a little more.  You really want them to brown and crisp up to get any “doughy-ness” out of the cracker.  Push it just until you think they might burn.
  15. Take out and let cool, then ENJOY!!!!!

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This is a recipe we will continue to expierement with.  It makes a small batch, so you might want to double it.  If you feel it wasn’t tangy enough, up the lemon juice.  We probably made 30-40 tiny crackers.  We hope this brings back a taste you might have missed. Jon even brought some to work and his co-workers really liked them; plus they were pretty impressed that there wasn’t any cheese in them. Confirmation that we are on the right track!

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