Vegan Goldfish Crackers

Nutritional yeast - adds chessy / nutty flavour.

Photo by Roberta S.
Adapted from chefchloe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chefchloe.com

Ingredients

  • 1

    cup all-purpose flour, plus extra for work surface

  • 2

    tablespoons nutritional yeast ( I will use 2 TBsp Non dairy Parmesan cheese)

  • 1/4

    teaspoon onion powder

  • 1/8

    teaspoon turmeric ( I will omit this in future)

  • 1

    teaspoon sea salt

  • 1/2

    teaspoon ground black pepper (optional, but recommended for adults)

  • 5

    tablespoons vegan margarine (75g)

  • 3

    tablespoons cold water

Directions

Preheat the oven to 375 °F. 190°C In a food processor, combine flour, nutritional yeast, salt, onion powder, and turmeric. Process until combined. Add margarine, and pulse about 15 times until crumbly. Add water and process until mixture just comes together. On a lightly floured work surface, roll out the dough until it is 1/8-inch thick. It will be easier to roll if you work with half of the dough at a time. Using a goldfish cookie cutter, or other small cookie cutter, cut out the fish and line then on a baking sheet. If desired, carve a face, as pictured. I used the prong of a fork for the eyeball and a toothpick for the smile. Bake for 12 to 15 minutes until golden and very lightly browned. Let cool and store at room temperature in a tightly sealed container or bag.

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