Cheddar and Rosemary Crackers

Vegan MoFo, Day 22

Monet, at Anecdotes and Apples Cores, made some cheddar and rosemary biscuits that had me salivating! They also reminded me of an old recipe for crackers that I made a million years ago. I will however, try her recipe (and veganize it), but for now, enjoy some amazing crackers!


1 C vegan cheddar, shredded

3-ox Tofutti cream cheese

1/2 C Earth Balance margarine

1 tsp sweet red chili sauce

1-3/4 C flour

2 Tbs sesame seeds

4 Tbs fresh rosemary, chopped

Salt, optional


Preheat oven to 325.  In a food processor (with the dough blade) combine the cheeses. Add the butter.

Add the chili sauce, then flour, 1/4 cup at a time. Once combined, add sesame seeds and rosemary.

Divide dough in half and roll out. Now, you can decide how big you want to roll them out. I wanted to make tiny nibblers, but you’re welcome to make larger crackers. Once you made that big decision, wrap in plastic wrap and chill. I stuck mine in the freezer for about 20-25 minutes, but if you have extra time, go ahead and just refrigerate them. Slice them as thick or as thin as you want. I find that somewhere between 1/8″ and 1/4″ is best.

Place on a baking sheet. Sprinkle with a smidge of salt, if desired.

Bake for about 10 minutes—just don’t let them get too browned. The bottoms will a little, but taken them out before the edges brown. Enjoy! (Thanks for the inspiration, Monet)!


Cheddar and Green Chili Bread with Cream Cheeze Spread

Vegan MoFo, Day 7

I love making bread and sometimes I’m in the mood to put the time and effort into kneading, rising, kneading, rising it, but there are days I just can’t be bothered with that. And today, I had a weird inclination to combine green chilies and cheeze and this quick, simple bread magically appeared in my oven. It was that easy. Great served with veggie chili!



3 C flour

2 tsp baking powder

1/2 tsp salt

1 Tbs dried minced onion

4-oz can diced green chilies

2 Tbs olive oil

1-1/4 C almond milk

1-1/2 C vegan cheddar, shredded (or vegan pepper jack cheeze)


4-oz Tofutti cream cheese

1 Tbs fresh cilantro, minced

1/8 tsp garlic salt

1/2 tsp lime juice


Preheat oven to 350. Lightly grease a 9″ loaf pan. In a food processor, combine flour, baking powder, minced onion, and salt. Add the cheese and chilies. While the machine is running, add the almond milk and oil. Combine thoroughly and then transfer to the loaf pan. Use a spatula to even it out.

Bake 40 minutes. Insert a toothpick or knife in the center to assure it’s done. It smells wonderful as it bakes!  To make the spread, combine all ingredients well. Spread some of the cream cheeze mixture onto a warm slice of bread—it’ll melt in your mouth!


“Cheddar” and Sun-Dried Tomato Dip

Like the Party Cheese Ball, people will not be able to tell this is vegan! I love this dip and I guarantee, so will your guests (that is, if you don’t eat it all yourself)!


4 oz Tofutti cream cheese

1/4 C Tofutti sour cream

1/2 C plain soy yogurt

2 C vegan cheddar, shredded (Daiya brand)

2 large garlic cloves, minced

4 scallions, sliced thin

8 (I recommend 10-12) oil-packed sun-dried tomato halves, drained and minced

Dash of salt


Stir together cream cheese, sour cream, and yogurt in a medium bowl. Stir in the cheddar, garlic, scallions,  tomatoes, and salt. Transfer to a serving dish and serve with crackers, chips and veggies. Enjoy!

Recipe: adapted from Beyond the Moon Cookbook