Dairy-Free ‘Cheesy’ Crackers

  • Yield : 60 small squares
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Dairy-free ‘cheesy’ crackers

Our dairy free ‘cheesy’ crackers are a lovely lunchbox addition for children who have allergies and intolerances to dairy food. They’re super simple to cook, makes a big batch and is great for the freezer.

Nutrition Note: nutritional yeast offers a dairy-free savoury, and sometimes ‘cheesy’, taste and is a great substitute in recipes for dairy allergies. It also provides protein, folate and B12.

DSC_2498 v2

Join us on Facebook for other foodie bits and pieces.  


  • 2-3 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • pinch smoked paprika
  • 1/2 tsp salt
  • 1 cup wholemeal plain flour
  • 3 tbsp polenta
  • 3 tbsp olive oil
  • 3 tbsp cold water (approx.)


Step 1

Preheat the oven to 180 degrees Celsius and line a large baking tray with baking paper. -

Step 2

Add the nutritional yeast, garlic powder, smoked paprika, salt, flour and polenta to food processor and blend to combine. -

Step 3

Add the olive oil and process until fine crumbs form. Add the cold water, slowly, and process until the mixture forms into a dough. Be careful not to over process. -

Step 4

Remove the dough from the processor and lightly flour your benchtop and rolling pin. Use your hands to form the dough into a disk shape. Use the rolling pin to roll the dough out flat, continue rolling into a large rectangle shape about 1/4 cm thick. -

Step 5

Use a small cookie cutter to cut round biscuits, or cut into small squares, and prick the centre of each with a fork. -

Step 6

Place in the oven and bake for around 15 minutes, or until puffed and golden. -

Step 7

Tip: the crackers are soft but will harden on cooling. For a crispier cracker continue to bake for a further 5 minutes. -

Step 8

Storage: store in an airtight container for 2-3 days or freeze in individual portions. Uncooked dough can also be frozen for up to 2 months. -

Print Friendly

Recipe Comments

  1. posted by Catherine on April 1, 2016

    I’m having trouble with this recipe. I seem to need to add 3x as much water.

  2. posted by Chant on June 3, 2016

    I have a quick question about the polenta: do you mean 3 tbsp of dry cornmeal or do you make or buy cornmeal paste (polenta) and add this in to the dry ingredients? I can’t wait to try this recipe. Thanks!

  3. posted by Kathryn on April 23, 2021

    This was a miss for me. The polenta gives them a grainy texture. 3 year old didn’t like them. Haven’t tried with the 1 year old yet.


Post A Comment

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe