As a mom of vegan kids, my biggest goal is to make sure they never feel left out. This means I come prepared with vegan pizza slices and cupcakes to every birthday party we attend, stock my son’s preschool cabinet with vegan cheddar squares and rice cereal bars, and happily go out of my way to try a new recipe or test a new vegan meat on the market.
But one item we haven’t been able to replicate was goldfish crackers. Until now! These snacks are ubiquitous, and Travis has been asking about them, so I special ordered a little goldfish cookie cutter. Turns out the crackers are a cinch to make, and now he can have them at snack with his school buddies!
- 1 and 3/4 cups shredded Daiya cheddar
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat flour
- 4 tablespoons Earth Balance butter
- 1/8 teaspoon onion powder
- 1/8 teaspoon salt
- Combine all the ingredients in a food processor, using the dough blade attachment. Process for about 2 minutes, until a dough forms, scraping the sides of the bowl as needed.
- Turn the dough out onto a work surface and gather into a ball. Note: the dough is a bit crumbly, but will stick together as you work it with your hands.
- Roll the dough out.
- Use a mini fish cookie cutter to cut out the shapes.
- Transfer the fish to a baking sheet – we had quite the little school of fishies!
- Use a toothpick to make a small eye in each fish
- Bake at 350 degrees F for 15 minutes.
Note: The original recipe said to roll the dough 1/8-inch thick, but ours was closer to 1/4-inch. Honestly, we preferred the results, with crackers that were a little chewier and a little less cracker-crispy than actual Goldfish.