Vegan Nacho Cheez-Its


When I walked into my kitchen this afternoon, I had no intention of making cheesy crackers.

To be honest, I’ve never really considered myself much of a cracker person.

I’m definitely more of a chip person, and this recipe is the result of a failed attempt at “homemade Doritos” for the Superbowl this weekend. With most of our friends still experimenting with a Paleo-style diet, I thought a grain-free, non-processed chip might be appreciated for the big game.

While the result was a far cry from Doritos… I ended up with a bowl of of tasty Cheez-It style crackers!

Don’t you love happy accidents?

Vegan Nacho Cheez-Its (Paleo-friendly)
makes a 9″ x 13″ pan of crackers

Ingredients:

1 1/2 cups raw Brazil nuts, soaked and rinsed (cashews or almonds work, too!)
1 red bell pepper, roughly chopped
1 tablespoon fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sea salt
2 tablespoons Nutritional Yeast

Directions:

Begin by soaking the nuts in filtered water for at least a couple hours– soaking times vary depending on the nut you use, but I’m not too particular about that– then rinse and drain well.

I used a mix of Brazil nuts and raw almonds, because that’s what I had on hand– but I’m pretty sure cashews would work great, too.

Preheat your oven to 350F.

In a high-speed blender, process the bell pepper and all of the seasonings together until you have a smooth, brightly colored sauce.

Add in the nuts, and blend again, until thick and creamy.

*Note: If you don’t have a powerful blender, you can use a food processor instead, but it may take up to 10 minutes to get a smooth consistency.

Transfer the batter to a 9″ x 13″ baking sheet, lined with parchment paper, and use a spatula to spread it out evenly.

If the batter starts sticking to the spatula, use wet hands to smooth out the top!

Bake at 350F for 20 minutes, then remove from the oven and use a pizza cutter to score the cracker shapes.

At the time, I still thought I was making Doritos… so please excuse my in-authentic triangle shapes. Next time, I’ll be sure to make cute little squares.

Return to the oven, to bake for another 10-15 minutes, or until firm enough to move without losing their shape.

Watch closely, as you don’t want them turning too brown!

For a nice and crisp cracker, you’ll want to flip them over to bake on both sides. To do this, I simply placed a second pan (lined with a Silpat) on top of my cracker pan, and flipped them over! The parchment paper will come with your crackers, and you’ll need to gently peel it off to bake the bottom sides of your crackers.

My crackers naturally separated where I scored them upon flipping, making them easy to work with. Return to the oven for another 10 minutes, or until they reach your desired crispiness.

Allow the crackers to cool completely, then serve!

These crackers are so loaded with flavor, there’s no need for dip! But, be warned, they may not last long… they’re quite addictive!

Next time, I’ll be making a double batch.

5 from 5 votes
Print
Vegan Nacho Cheez-Its
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

A cheesy grain-free cracker, made without dairy!

Course: Snack
Servings: 4
Calories: 365 kcal
Author: Detoxinista.com
Ingredients
  • 1 1/2 cups raw Brazil nuts , soaked and rinsed (cashews or almonds work, too!)
  • 1 red bell pepper , roughly chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt
  • 2 tablespoons Nutritional Yeast
Instructions
  1. Begin by soaking the nuts in filtered water for at least two hours, then rinse and drain well.
  2. Preheat your oven to 350F.
  3. In a high-speed blender, process the bell pepper and all of the seasonings together until you have a smooth, brightly colored sauce. Add in the nuts, and blend again, until thick and creamy. *Note: If you don't have a powerful blender, you can use a food processor instead, but it may take up to 10 minutes to get a smooth consistency.
  4. Transfer the batter to a 9" x 13" baking sheet, lined with parchment paper, and use a spatula to spread it out evenly. If the batter starts sticking to the spatula, use wet hands to smooth out the top!
  5. Bake at 350F for 20 minutes, then remove from the oven and use a pizza cutter to score the cracker shapes.
  6. Return to the oven, to bake for another 10-15 minutes, or until firm enough to move without losing their shape.Watch closely, as you don't want them turning too brown!
  7. For a nice and crisp cracker, you'll want to flip them over to bake on both sides. To do this, I simply placed a second pan (lined with a Silpat) on top of my cracker pan, and flipped them over! The parchment paper will come with your crackers, and you'll need to gently peel it off to bake the bottom sides of your crackers. My crackers naturally separated where I scored them upon flipping, making them easy to work with.
  8. Return to the oven for another 10 minutes, or until they reach your desired crispiness.
  9. Allow the crackers to cool completely, then serve!

By the way, even my 2-year-old niece LOVED these crackers–> so they’re kid approved!!

Hope you all enjoy these crackers soon, too!

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Comments

Maria

YES! I used to have a Cheez-it addiction but since having children, I decided I wouldn’t eat anything I wouldn’t want them to eat. HOWEVER, on occasion, I miss them. I tried this recipe last week and….THEY REALLY TASTE LIKE CHEEZ-ITS. My whole family loved them and it was great to know they weren’t just eating a processed cracker but rather nuts (I used cashews) and organic veggies! THANK YOU!!

****A NOTE ON STORING THEM IF PLANNING TO USE FOR PACKED SCHOOL LUNCHES***

If you put them in an airtight container, they get spongy and a little wet. (DON’T FRET…I put them back in the oven and crisped them again.) HOWEVER, once completely cooled, you can make little individual parchment paper envelopes with 8-10 crackers in each and they will stay crunchy and tasty for 4-6 days!

Thanks again!

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