Vegan

Vegan Goldfish Crackers

by:
April 16, 2018
2 Ratings
Photo by Julia Gartland
Author Notes

One fish, two fish, kids love these all-natural homemade Goldfish. If we’re being honest, adults love them, too. Am I right? I’ve made these for eight-year-olds and eighty-year-olds, and the response is always the same: More, please! No artificial food coloring, no sugar, no cheese, no artificial anything—just wholesome, delicious fishies. I like to add a dash of black pepper but some kids prefer them without. You can purchase a mini fish cookie cutter online, but frankly, they’re delicious no matter what the shape.

Reprinted from CHLOE FLAVOR. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. —Food52

  • Makes about 10 dozen crackers
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon sea salt
  • ¼ teaspoons onion powder
  • teaspoons ground turmeric
  • ½ teaspoons freshly ground black pepper (optional)
  • 5 tablespoons vegan margarine
  • 3 tablespoons very cold tap water
In This Recipe
Directions
  1. Preheat the oven to 375F.
  2. In a food processor, combine the flour, nutritional yeast, salt, onion powder, turmeric, and pepper (if using). Pulse until combined. Add the margarine and pulse about 15 times, until crumbly. Add the water and process until the mixture just comes together to form a dough.
  3. On a lightly floured work surface, roll out the dough until it is ⅛ inch thick—it will be easier to roll if you work with half the dough at a time. Using a mini fish or other small cookie cutter, cut out the dough and place the shapes on a large baking sheet. If desired, use the tine of a fork or toothpick to carve a face into your fish.
  4. Bake for 12 to 15 minutes, until golden and very lightly browned. Let cool. Store at room temperature in a tightly sealed container or bag for up to 1 week.

See what other Food52ers are saying.

  • Melissa
    Melissa
  • Lydia
    Lydia
  • cameron.barker
    cameron.barker
  • Marjorie
    Marjorie

6 Reviews

Lydia October 26, 2020
Wow these are good. I wish they had a puff in the middle, I can't explain their texture but contained crumbly? I might try with a little baking powder and rolling them out thinner but... I just... these have become maybe my favorite cracker as-is.

I took the advice of another commenter and added Vegemite (or Marmite, I just had Vegemite on hand). The way I did this was microwaved 1 tbsp of water for a few seconds so it was hot, then I dropped an ice cube in to bring the temp back to very cold. Once the ice cube stopped melting I added ~1 more tablespoon of cold tap water and then measured my 3 tbsp into the dough.

They're honestly incredible. I ate them as a topping for vegan chili last night and they were perfect. Thanks so much for the recipe!
 
Lydia October 26, 2020
It seems obvious but I forgot to say, with the hot water I mixed in ~.75 tsp of Vegemite (I was nervous what a whole tsp would do but I'm sure it'll be delicious either way). And THEN added the ice.
 
cameron.barker September 15, 2020
these are so good!! I've been vegan for about 4 years now and goldfish used to be my favorite snack. I was so happy to find this recipe and they really do taste like goldfish!! thank you, I make these all the time!
 
Marjorie October 21, 2018
Are nutritional yeast flakes the same thing as the regular yeast I use for baking breads?
 
Melissa October 22, 2018
No! Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes. It is often used by vegans in place of cheese, for example in mashed and fried potatoes, in scrambled tofu, or as a topping for popcorn.
 
Melissa April 29, 2018
Just made these and they're so easy and quick AND delicious!! Being a Brit I thought I could Anglosize them a little with the addition of a tsp of Marmite added to the water. This ups the cheese flavour and it's vegetarian (it's yeast extract). Thanks for the recipe I'm going to be making a ton of these!!