The other day Zach and I had a debate about whether cheez-Its or cheese nips were better and I totally won. He tried to tell me that cheese nips were the best, simply because they were created first. Hehehe, luckily I’m a quick draw with google. Little did he (or I) know that cheez-its were IN FACT created in 1921 and cheese nips in 1955 – BAM, Olive won. But I love him so darn much and don’t like seeing him lose at anything, so I laughed it off and decided to bake us our own allergy-friendly, plant-based cheez-its. Ya know, maybe it would influence Zach’s opinion and he might come to the light.
Well, it’s safe to say that it worked. He was in love with my plant-based cheez-its and forgot all about our little cheez/cheese debate.
These crackers are crunchy, buttery, and super cheesy; surprisingly so for being dairy-free. Regular cheez-its are highly processed and contain wheat and dairy. I don’t know about you, but those ingredients equal a serious stomach ache for me, so I haven’t eaten them in a long time. This gluten-free, grain-free, vegan version is much easier on the stomach! They’re made with almond flour and tapioca flour, which gives them a delightful crunch and texture. They get their super cheesy taste with a little help from magical nutritional yeast.
What the heck is nutritional yeast?
“Nutritional yeast, also known as savory yeast or nooch, is an inactive yeast made from sugarcane and beet molasses. Nooch is one source of complete protein and vitamins, in particular B-complex vitamins. It contains folates, thiamine, riboflavin, niacin, selenium and zinc, making it a great superfood. It’s low in sodium and fat, gluten–free, and doesn’t contain any added sugars or preservatives.” [via Dr. Axe]
And though it doesn’t produce it, nutritional yeast is fortified with B-12, which is especially great if you eat vegan.
Whether you are a cheez-it, cheese nip, or neither kind of person, you should try these crackers. They are seriously addicting.
Preheat oven to 325 degrees F. Whiz all ingredients in a food processor until it forms a dough ball. Wrap dough in parchment and place in freezer for at least 15 minutes.
On a flat surface, roll dough out between 2 pieces of parchment until very thin and even. Remove the top parchment and slice the dough with a pizza cutter or knife into cracker shapes. Then place the parchment with the dough on it onto a baking sheet.
Bake for about 20 minutes, turning halfway through. Start checking for doneness at 15 minutes. Because the dough is so thin and can burn easily, oven times vary, so keep an eye out! 🙂
Are you a cheez-it or cheese-nips person??
And like always, if you make these please let me know below! 🙂