These Gluten Free Vegan Crackers are a savory and wholesome snack made with cassava flour, almond flour, and a generous dose of nutritional yeast for a rich, cheesy flavor. Perfectly crisp and seasoned with hints of garlic, onion, and smoked paprika, they pair beautifully with dips, spreads, or as a standalone treat. Packed with plant-based nutrients, these crackers are a delicious and satisfying addition to your snack game!
Ingredients
1 cup Cassava Flour
1/2 cup Almond Flour
1/4 cup Nutritional Yeast
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Smoked Paprika (optional)
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 cup Olive Oil
4-5 Tablespoons Water (as needed)
Instructions
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium-sized bowl, combine cassava flour, almond flour, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and baking powder. Stir until well mixed.
Add the olive oil to the dry mix and stir until crumbly. Slowly add water, one tablespoon at a time, mixing until a dough forms. The dough should be soft but not sticky.
Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8-inch thickness.
Remove the top layer of parchment paper. Use a knife or pizza cutter to cut the dough into small squares or rectangles. Prick each cracker with a fork to prevent bubbling.
Sprinkle a little flaky salt or sea salt on top of the crackers. Transfer the parchment paper with the crackers onto the baking sheet. Bake for 15-18 minutes, or until the edges are golden brown and crispy.
Let the crackers cool completely on a wire rack before serving. Store them in an airtight container at room temperature for up to a week.
Flavor Variations
Herbed Crackers: Add 1 teaspoon of dried herbs like rosemary or thyme.
Spicy Kick: Add 1/4 teaspoon of cayenne pepper or chili flakes for a spicy twist.
Extra Cheesy: Sprinkle a little extra nutritional yeast on top before baking.
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