Making these parmesan crackers was honestly pretty easy, so easy I was shocked. You make a dough, you roll it out and cut it, and you bake it. It’s honestly foolproof and the best part is, even if you don’t cut perfect crackers, they’re still delicious!! I was craving a cheesy flavour for these, and knew I had to use my Bob’s Red Mill Nutritional Yeast in this. If you’re intimidated by nutritional yeast or have no idea what to use it for or what it is, let me break it down easily. Here’s an excerpt from my ebook, It’s That Easy:
“Nutritional yeast aka nooch is an inactive yeast made from sugarcane and beet molasses. Think of it like mushrooms. Because it’s inactive yeast, you can’t use it to cook. However, it is basically a super food – it is high in B12, protein, folate, thiamine, riboflavin, niacin, selenium and zinc.
It’s gluten free, vegan and is a great source for your B12 vitamins. I could go on and on about nutritional yeast, but it has a cheesy taste that is super popular in the veg community for adding to sauces, popcorn and even to make a vegan parmesan cheese.”
My favourite thing? That cheesy flavour! If you’re going to use nooch, this Bob’s Red Mill Nutritional Yeast is really high quality. A lot comes in the package too so even after using 1/2 cup in these crackers, I have a whole lot left. Other recipes I recommend trying this in:
I wanted to take advantage of that cheesy flavour here, and to make these Parmesan crackers. I used the seasonings in my vegan Parmesan cheese recipe to amp up these crispy crackers which really made these taste so amazing.
Of course I wanted everyone to be able to try them, so I made them gluten free and vegan too! I love that the gluten free flour held up so well in these. Trust me, these have the flavour of the buttery, flaky crackers that you know and love. Try them out and let me know what you think friends!
Q: Why is my dough impossible to manipulate?
A: It might be too dry! Try and add a teaspoon of water at a time to get it moist enough but not wet. You can avoid this by measuring out the ingredients using a kitchen scale.
Q: Why aren’t my crackers crisp/a little bit dough-y on the inside?
A: If you made your crackers thicker than ⅛ inch, they won’t bake in time. Bake them for about 3 more minutes depending on thickness, watching so they don’t burn.
Q: Can I switch up the flavours?
A: Yes you can! You can use thyme instead of rosemary, or even add smoked paprika to enhance the flavour of the nutritional yeast.
This post is sponsored by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
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