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VEGAN SOURDOUGH CRACKERS

Vegan Sourdough Crackers Recipe [cheesy flavor]

These simple sourdough crackers use a lot of discard - and taste amazingly cheesy for a dairy free cracker! They are the perfect accompaniment to a snack platter. The best thing is they are vegan - completely free of dairy, eggs and nuts.
5 from 3 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 60 crackers
Calories 19 kcal

Equipment

  • Digital Scales
  • Mixing Bowl
  • Rolling Pin
  • Cracker Roller
  • Baking Trays

Ingredients
  

  • 220 g Sourdough Starter can be active or sourdough discard
  • 150 g All Purpose Flour can sub whole wheat
  • 5 g Salt
  • 30 g Vegan Butter soft or can sub olive oil
  • 10 g Nutritional Yeast Flakes
  • 20 g Olive Oil for brushing

Optional Toppings

  • 5 g Salt for sprinkling
  • 50 g Sunflower Seeds crushed or chopped

Instructions
 

  • Preheat oven to 350F/180C.
  • Add sourdough discard, flour, soft vegan butter, salt and nutrional yeast to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
    I usually add the ingredients and use a Danish whisk to bring it together and then use my hands to knead into a pliable dough.
    Pliable dough formed in the bowl for sourdough vegan crackers.
  • Divide the dough into two portions (this makes it easier to roll).
  • Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
  • Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick. The thinner you can get it the better because thick crackers won't cook properly and won't crisp up in the oven.
    The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
    Sourdough vegan crackers dough rolled out super thin using rolling pin.
  • Use a cracker roller to perforate dough. If you don't have a cracker roller you can use a cookie cutter or knife to cut into crackers and then pierce each one with the tines of a fork.
    Use a cracker roller to perforate the sourdough vegan crackers.
  • Place each parchment paper with dough on top onto a baking sheet. This recipe will generally need two baking trays.
  • Brush dough with olive oil and sprinkle with salt.
    For this batch of dough I also sprinkled some crushed sunflower seeds - you can really top them with whatever flavors you like, or just leave them plain with a little salt.
  • Bake at 350F/180C for around 25 minutes or until crackers are golden and crisp. They will crisp as they cool so don't over cook them.
  • Let the crackers cool on a rack before breaking into individual pieces.

Notes

Notes on Starter -
You can use either active sourdough starter or sourdough discard - whatever you prefer.
Notes on Mixing Dough - 
This dough is easy to mix in a bowl with a dough scraper or your hands. I find it easiest to use a dough scraper or Danish Whisk until the dough has just come together. I then use my hands to knead the dough in the bowl until all the ingredients are combined. Don't add additional liquid - just keep kneading til it comes together. It's not a sticky dough - it should be soft and pliable.
If you are using whole wheat flour, the dough may be too dry. If it is, just add a little water to make it come together.
Notes on Rolling Dough - 
The dough shouldn't be sticky and is easy to roll out using a rolling pin without it sticking. However, if you are working in a warmer climate or your dough is sticky for whatever reason, you can place the dough into the fridge before rolling it out. Alternatively, you can place the dough between two sheets of parchment paper to stop it sticking to the rolling pin.
 

Nutrition

Calories: 19kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 36mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 19IUCalcium: 1mgIron: 1mg
Keyword Sourdough Discard
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