Oat Cheddar Crackers
Buttery, flaky, Vegan Oat Cheddar Crackers perfect to take your charcuterie board up a level.
Say goodbye to store-bought crackers, our super simple cheesy Vegan Oat Crackers are here. Obviously we know you won’t stop buying crackers at the grocery store. We won’t either. But when you’re in need of cheesy, butter crackers that also happen to be vegan these Oat Cheddar Crackers are the ones for you.
Not only are these delicious, but they also make a great edible gift! Bake the crackers, store in a mason jar and give them to all your friends and family as a savoury treat. If we’re still in social distancing measures you can drop these off at their doorstep!
Why you need to add these crackers to your next charcuterie board:
- Buttery Layers – Store-bought crackers are nice, but there’s something about these homemade cheddar crackers that can’t be beat. Like puff pastry, these crackers have golden, crunchy, buttery layers when baked.
- Easy Clean Up – These crackers may seem fancy, but they don’t take a lot of time or effort. They come together fairly quickly, but the best part is that all you need is a food processor and a rolling pin (or an empty wine bottle will do).
- Crispy – By definitely crackers need to be crispy and these are no exception! Crispy, flaky layers are what make these crackers so good.
What can I substitute?
- Rolled Oats – If you don’t want to use oats you can replace with some more all-purpose flour but add it in slowly because the quantity will be different.
- Vegan Cheddar – Any vegan cheese here will do! We say make a bunch of different cheesy varieties like cheddar, mozzarella, smoked Gouda and provolone.
- Vegan Butter – If you don’t have vegan butter available you could try a vegan margarine or coconut oil!
Oat Cheddar Crackers
- 47 g (1/2 cup) old-fashioned rolled oats
- 60 mL (1/4 cup) non-dairy milk
- 90 g (3/4 cup) all-purpose flour
- 1/4 tsp baking powder
- pinch salt
- 125 g (1 cup) vegan cheddar cheese cubed
- 1 tsp miso paste
- 14 g (2 tbsp) cold butter cubed
- 1 flax egg (1 tbsp ground flax + 3 tbsp cold water)
- 15 mL (1 tbsp) melted butter
- salt to taste
- In a small bowl, combine the oats and milk and let stand until the oats soften slightly, about 5 minutes.
- In a food processor, combine flour, baking powder and salt and pulse a few times to blend. Add cheese, butter and miso paste and pulse until a coarse meal forms. Add flax egg and softened oats and pulse until a dough forms. Scrape the dough onto a large sheet of plastic wrap and gently knead a few times until thoroughly blended. Pat the dough into a disk, wrap it up and refrigerate until firm - about 1 hour.
- Preheat the oven to 350°.
- Work with half of the dough at a time. On a lightly floured work surface, dust the dough and rolling pin with flour. Roll out the dough to no more than 1/8 inch thick. Stamp out dough with round cookie cutters or cut into squares with a sharp knife. Brush off any excess flour and transfer the squares to one of the baking sheets. Refrigerate for at least 5 minutes, until the crackers are firm. Repeat with the second half of dough.
- Lightly brush the squares with melted butter and lightly sprinkle with salt, and poke with a fork in the centre. Bake for about 10-12 minutes, flip, and bake about 10-12 minutes more or until the crackers are dark golden brown. Time will depend on your oven, but you want a dark golden colour so they cool to crisp, crunchy crackers.
- Transfer to a rack and let cool before serving or packaging.