Most store-bought crackers contain dairy products, whether butter, milk powder, casein or whey, but these crackers are so easy to make, you'll never miss them! These make great snacks or appetizers served with dairy-free cheese or with a hot bowl of homemadedairy-free soup.
When making the crackers, roll out your dough carefully, as re-rolled scraps of dough will turn out dense rather than light and airy. (I generally just discard the scraps instead of re-rolling for this reason.) The crackers will keep for up to 1 week in an airtight container at room temperature.
Makes about 80 crackers
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients:
- 4 cups all-purpose flour
- 2 t. salt
- 1 T. sugar
- ¼ cup dairy-free soy margarine, cut into 4-5 pieces
- 1 ½ cups unsweetened plain almond milk or soymilk
- Coarse salt, for sprinkling
Preparation:
1. Preheat the oven to 325 F.
2. Combine the flour, salt and sugar in a food processor, pulsing until just combined. Add the soy margarine pieces and pulse until the soy margarine is incorporated and the mixture resembles fine crumbs. While the processor is still running, add the almond milk slowly until the dough just holds together. Shape the dough into two discs, wrap each with plastic wrap and place in the refrigerator for 30 minutes.
3. On a lightly floured counter, roll out the dough, one disc at a time, to about 1/16” thick. Transfer the dough to un-greased baking sheets, cutting the dough into halves or quarters to make it easier to move. Using a pizza cutter or sharp knife, cut the dough into crackers of desired size (2-4” is usually a good size). Lightly mist the crackers with water and sprinkle with coarse salt. Bake for 20-25 minutes, rotating the pans half-way through, until light golden brown and crisp. Transfer crackers to a wire cooling rack to cool. Crackers will keep in an airtight container for 1 week.
