2 1/2 cups unbleached all-purpose flour
1/2 cup + 2 tablespoons nutritional yeast
1 1/2 teaspoons sea salt
1 heaping teaspoon baking soda
1 teaspoon paprika
1 heaping teaspoon onion powder
1 heaping teaspoon granulated garlic
1/4 teaspoon turmeric
dash cayenne powder
pinch dried thyme (rubbed)
1/2 cup ice cold water
1 teaspoon apple cider vinegar
1/2 cup canola oil, chilled
sea salt (for sprinkling)
olive oil or canola oil spray
1. Set your oven to 375° F. Mix all the dry ingredients (flour, nooch, baking soda, salt, spices) in a large bowl. Use a whisk to get everything incorporated. In a separate bowl mix the ice water with apple cider vinegar and set aside. Slowly pour the well chilled canola oil into the dry mixture, using your other hand to mix it in. Continue mixing with hands until mixture appears crumbly.
2. Gradually pour in the iced water and vinegar mixture and begin working everything together until a dough forms. Mixture should be moist and pliable. If it's a little dry, add water a few tablespoons at a time until the right consistency is reached.
3. Form dough into a ball and allow to rest inside the refrigerator for about 15 minutes. Lightly grease a baking sheet. Take a portion of the dough and roll out to about 1/8" thickness. The thinner you go the more crisp your cracker will be. Try to roll the dough out to this thickness all around.
4. Using a small cookie cutter of your choice, begin cutting out your shapes. I used a small paring knife and a chop stick to carve in the little details on each individual cracker. Place your crackers on prepared baking sheet, spray the tops of the crackers with olive or canola oil spray and sprinkle with fine sea salt.
5. Continue the rolling and cutting process until you run out of dough. Any remaining dough scraps should be refrigerated and allowed to rest before re-rolling. Bake for 10-12 minutes until the bottoms are a light golden brown. Slide crackers on a parchment paper lined cooling rack. Once cooled, store in an air tight container at room temperature.
These should keep for about a week or so, but I doubt they'll last that long.
Save yourself time and get some mini-cookie cutters. The first time I made these I hand carved squares to make my own cheez-its. It was not fun and the crackers were not as cool looking.
Allow the scrap dough to chill and rest about 10 minutes before re-rolling and cutting. Also place any ready to bake sheet pans in the fridge while you're working on a different sheet. The trick is to keep the crackers chilled before they hit the oven.
Source of recipe: Recipe inspired by lack of tasty vegan cheese cracker options.