These vegan sourdough crackers make the perfect crispy, flavorful snack! They are super easy to make and are a great way to use up excess sourdough discard.
I included two different ways you can flavor these crackers, a vegan cheddar sourdough cracker or a an extra crunchy seeded sourdough cracker!
Perfect for snacking or pairing with dips, these crackers are a must-try. Say goodbye to waste and hello to sensational bites!
The cheddar sourdough cracker tastes like a gourmet cheeze-it where the seeded crackers are extra crunchy! That being said, this recipe is versatile and you can flavor them however you prefer!
Homemade crackers add a gourmet touch to hosting and can really level up a cheeseboard or snack platter. Artisanal crackers made with simple ingredients is destined to be a hit!
How to Make Vegan Cheddar Flavored Crackers
These crackers are made with sourdough discard, butter, and your flavorings!
Simply melt the butter and mix it in with the sourdough discard with your chosen seasonings!
I included two variations on a spicy cheddar cracker, and a seeded cracker.
You can also swap out those seasonings for herbs, flavored salts, or favorite seasoning blends.
Once you have them mixed up you’ll pour the batter onto a baking sheet lined with parchment paper and spread it out thin.
Then bake for 10 minutes. Remove from oven and cut the crackers.
Then bake for another 20 minutes, flipping halfway through.
Vegan Sourdough Cheddar Crackers
The cheddar cracker tastes just like a gourmet cheeze it, with a slight bite.
The more ‘sour’ or acidic your sourdough starter is, the cheesier these crackers will taste. If your sourdough starter has a layer of liquid over it, it’s perfect for these crackers!
That intensely tangy starter adds a depth that really brings out the cheesy flavor of nutritional yeast flakes. Nutritional yeast flakes adds more umami and depth to the crackers to give it a cheddar flavor.
Seeded Sourdough Crackers
These seeded sourdough crackers are perfect if you want an extra crunchy cracker that has extra healthy omegas in it!
I do a slightly different variety of these crackers every time I make them since they are so versatile.
I add in whatever I have on hand- including nut meal pulp.
Since making nut and seed milk at home is easy, inexpensive, and healthy I make it regularly. These crackers are a great way to use up the pulp!
Storing the Crackers
Store the crackers in a sealed container to maintain freshness. They can be stored on the countertop for up to 1 week before they loose their crispness.
Serving the Crackers
These crackers are perfect with cheese, soups, and spreads! Here are a few suggestions
- Cultured Sunflower Cream Cheese is perfect with crackers!
- Try these crackers with Spinach Almond Pesto!
- Enjoy the crackers with sliced chicken style seitan
- Try the crackers with sliced vegan roast beef!
Sourdough Discard Crackers
Ingredients
Sourdough Cracker Base
- 200 grams Sourdough Discard 3/4 cup roughly
- 28 grams Butter 2 tbs, or use a infused oil to flavor these crackers
Cheesy Seasoning Powder*
- 2 tbs Nutritional Yeast Flakes
- 1 tsp Red Pepper Flakes
- ½ tsp Black Salt
- ½ tsp Sea Salt
- ½ tsp Smoked Paprika
Seeded Crackers*
- 1 tbs Sesame Seeds
- 1 tbs Hemp Seeds
- 1 tbs Chia Seeds
- 1 tbs Nut Meal This is a great way to use up your nut meal if you make homemade plant milk at home
Instructions
- Mix the cracker base in a bowlEither add in the Cheesey Seasoning Powder or the Seeded Cracker Mix, or your favorite herbs and spices to the cracker base. then pour onto parchment paper
- Pour onto parchment paper and using a spatula, spread the mixture thinly and evenly Bake at 325F for 10 minutes
- Take the crackers out and score themPut back in the oven for another 20- 30 minutesCheck on them after 20 minutes to determine if they need longer- they can brown fast due to their thinness
Video
@jess.flowers For every 100 grams of sourdough discard add 14 grams oil/ butter. Or about 3/4 cup sourdough with about 2 tbs of butter. Then add seasonings! To make these sourdough cheddar flavored crackers do: 3/4 cup sourdough discard 2 tbs butter 2 tbs nutritional yeast flakes 1 tsp red pepper flakes 1/2 tsp black salt 1/2 tsp sea salt 1/2 tsp smoked paprika Bake at 325f for 10 minutes Cut the crackers Bake for 10 minutes Flip Bake another 10 minutes or until crispy #homemadefood #sourdoughcrackers #sourdoughdiscard #vegancheesecrackers #recessionrecipes #cheaprecipes ♬ Beautiful – Soft boy
Notes
Try cinnamon sugar, or Rosemary, Black Pepper, kimchi salt, truffle salt, or flavor with an infused oil! Because these crackers are so thin, in some ovens they can brown quite quickly. I recommend checking them at the 20 minute mark the first time you bake them to make sure they do not over bake and burn. Adjust your baking time accordingly!
- The discard can be used either, cold, right out of the fridge or at room temperature.
- Store in an air-tight container for up to one week at room temperature.
- Fresh herbs and grated hard cheeses can be added to create different flavors.
- Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.
These were absolutely delicious! I was looking for a way to use my discard and am always disappointed in store bought vegan cheezy crackers. These are the closest I’ve found to cheeze-it’s. And they’re quick and easy! Thank you!