Vegan Goldfish Crackers

April 16, 2018
1 Rating
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
  • 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
  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.

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