I debated how best to approximate the cheese for these crispy little crackers. At first I considered mixing 1/4 cup vegan Monterey Jack and 1/4 cup vegan cheddar (both available from Vegan Gourmet), but in the end, I went with all cheddar. However, if you want to blend the two, go right ahead!To begin, lightly spoon 2/3 cup all-purpose flour into measuring cups and level with a knife. Combine the flour in a large bowl with 1/4 cup yellow cornmeal, 1/2 tsp. raw sugar, 1/4 tsp. baking soda, 1/4 tsp. salt, and 1/8 tsp. ground red pepper.
Cut 2 tablespoons vegan butter (such as Earth Balance) into small pieces, then cut into the flour mixture using a pastry blender until the mixture is like coarse meal.
Add 1/2 cup shredded vegan cheese of your choice in place of cheddar-jack, 1/4 cup ice water, and 1 tablespoon white vinegar. Stir until the mixture comes together.
Form the dough into 4 balls - they will be quite soft, but not sticky. Wrap each ball individually in plastic wrap, and freeze for 30 minutes.
Working with one dough portion at a time, roll into an 8-inch circle on a piece of parchment paper over a lightly floured surface - the circle will be very thin. Cut the dough into 8 wedges, but do not separate the wedges. Place on a baking sheet. Repeat with the remaining circles of dough. Sprinkle each circle with 1/2 tsp. poppy seeds, pressing slightly into the dough, then bake at 375 degrees for 10 minutes. Cool completely on a wire rack before separating into wedges.
Note: I nearly forgot those poppy seeds, but remembered after the crackers had only been in the oven a minute or two, so luckily it wasn't too late!
2 crackers are 60 calories - these are perfect with a bowl of tomato soup!
Cost:
vegan cheddar $3.39
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