1 package of Field Roast Tomato Cayenne Chao Slices, finely grated
3 TB plant-based butter
2 TB nutritional yeast
1 cup AP flour
Preheat oven to 375 degrees.
Using a grater, finely grate the block of Field Roast Tomato Cayenne Chao Slices. In a food processor add the grated cheese, plant-based butter, nutritional yeast and flour. Pulse until the mixture is well combined, a fine meal. Add a few teaspoons of water and pulse again until the mixture just starts to come together to form a dough. Stop mixing at this point.
Form the dough into a ball, wrap in plastic wrap and chill for 30 minutes in the fridge. Working with this dough cold is essential so it is not too soft during the rolling out process.
Once chilled, remove from plastic and press dough flat with the palms of your hands. Place onto parchment paper and, using a floured rolling pin, flatten the dough evenly to about ⅛-1/4 inch thickness.
Using a sharp knife, cut the dough vertically 1 inch apart. Keeping intact, turn the parchment paper and cut the dough horizontally to create 1X1-inch squares. Using a toothpick, press a hole into the center of each square to give that Cheeze-it look.
Transfer to a parchment-lined baking sheet and bake for12-15 minutes. Halfway through the baking process rotate the pan, to ensure even coloring on all sides. Remove from oven with the crackers are slightly darkened around the edges and crisp.
Remove from oven and allow to cool. Store in a sealed glass jar for optimum freshness.
Recipe © Wicked Healthy, LLC