Start GADSWPV-3.17 –>
Ingredients:
- 1 c all-purpose flour + more for dusting
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. red chilli powder (or paprika)
- 1 tsp. olive oil
- 1/2 c (packed) grated vegan cheddar cheese
- 6 tbsp. canned coconut milk
- 1 tbsp. water
- 2 -4 tbsp sesame seeds (optional)
Instructions:
- In a bowl, combine flour, baking powder, salt, red chilli powder, olive oil and grated cheese. Rub between your fingers until the mixture resembles coarse sand.
- To this mix, add the coconut milk and water, 1 tbsp at a time, kneading until fully incorporated before adding more. Continue kneading till you get a firm, non-sticky dough.
- Preheat oven to 425°F / 220°C. Line two baking trays with foil.
- Divide the dough in half. Cover one half and refrigerate. Lightly flour a work surface and knead the other half to a thin sheet (about 1/8″).
- Cut into 2″ squares (or use a cookie cutter to cut out shapes) and place them on the lined baking tray. Sprinkle with sesame seeds and press them down into the dough.
- Bake in the preheated oven at 425°F / 220°C for 8 mins.
- In the meantime, roll out the other half of dough and cut into pieces. Any scraps leftover, roll into a ball, knead and repeat till you've run out of dough. Bake!
- Once the last batch is done, turn off oven and put both trays back in and keep the door slightly open. In the residual heat, the crackers will crisp up as it cools.
- Store in an air-tight container for upto 2 weeks.
Spring is officially here. Definitely doesn’t fell like it, but it’s here! And along with it, comes a wonderful selection of delicious vegetable that we absolutely love working with. One of our very favorites? Asparagus. Growing up in Spain, our mom used to serve them very often. The white variety in particular is very popular, and in Spain it can be found all year long, jarred and preserved in water and salt. But the one thing that always comes to mind when we think of asparagus, is the soup that our mom used to serve. Probably one of the only few things she didn’t make from scratch. It came in a pouch, in powder form!! It was, however, really delicious. Almost as good as the ones they served in restaurants, believe it or not! Often, cream of asparagus soup, whether is home made, canned or in a powder, can be pretty heavy, since most of the time it’s made with cream and butter. We were able to create a lighter, dairy free version of it thanks, once again, to one of our go-to products, GO Veggie! Vegan Cream Cheese Alternative. It works beautifully here by adding great creaminess to the soup. We used the chive & garlic flavor, which adds a little extra flavor without being overpowering. And because it’s vegan, free of dairy, gluten and cholesterol; and lower in saturated fat and calories than dairy cream cheese, it’s the perfect option for anyone with dietary sensitivities or simply looking to improve their heart or overall health. For more information or to learn where yo can find GO Veggie! products, click here Enjoy! 
