Easy Homemade Cheese-Its, Vegan, Gluten Free.
These crunchy, cheesy, salty crackers are delicious and so darn fun to pop in your mouth by the handful.
“Mom! What happened to all the Cheese-Its?”
Now that was a phrase I heard too many times for my own comfort and yet my hand had a mind of its own and would snake into the box while I sat on the bench at the park chatting with my friends. There were times that I followed after the kids at the zoo and mindlessly munched their snacks. I could never resist salty, crunchy, cheesy food. Never. A fistful here and a fistful there and before I knew it the box was empty and I’d dispose of the evidence at the nearest trash bin. Oh the shame to be called out on lack of willpower by your own progeny.
“I believe in a benevolent God not because He created the Grand Canyon or Michelangelo, but because He gave us snacks.”
“Now I wouldn’t kick him out for eating crackers in my bed.”
– My mom when she spotted an attractive man
The first time I made these I had low hopes for the recipe cause I was just messing around in the kitchen. I had my camera with me and so snapped a few pics but that is all. They turned out really yummy and I was happily surprised. SO I made another batch the next day with a few tweaks. These were spot on! But I was so busy eating them and chatting with my kids that the whole batch disappeared before I got even one photo.
Crunchy cheezy addictive home made copycat Cheeze-It crackers that fill the void of those yummy processed crackers we all loved before giving up dairy.
- 1 cup cashews that have been soaked in water 6 hours and drained
- 1/3 cup soy milk
- 3 tbsp lemon juice
- 1 tbsp oil
- 2 tbsp tahini
- 1/4 cup mashed steamed sweet potato
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tbsp mustard
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 cup gluten free flour blend
Add the cashews, soy milk, lemon Juice, coconut oil, tahini, sweet potato, salt, paprika, black pepper, mustard, nutritional yeast, and garlic powder to the blender and puree until completely smooth.
Place 1 cup of gluten free flour blend in a bowl and scoop the contents of your blender in as well. Stir together. You should have a very loose dough almost like thick buttercream. If it is too loose then add more GF flour by the tbsp full.
Onto a parchment lined baking sheet scoop your dough. Flatten and place another sheet of parchment on top. Now gently coax your dough into a rectangle that covers most of the pan. I usually start massaging it down with my hands and then switch to a small rolling pin. Roll until the dough is between 1/8 and 1/4 inch thick.
Place the whole kit and caboodle in the freezer for 10 minutes or the refrigerator for 1/3 hour. After chilling remove the pan form the freezer of refrigerator and peel off the top sheet of parchment.
Using a ruler cut long 1” strips into the dough. Turn the pan 90 degrees and cut again making a grid of 1 inch crackers. Poke a tiny hole in the center of each (I used a narrow chopstick but use what ever you have.
Bake in the center of your oven for 20 minutes at 350 degrees Fahrenheit. Remove from the oven and allow to cool.