Vegan Cheddar Chive Sourdough Discard Crackers – Easy & Delicious Recipe

I’ve been experimenting with a few sourdough discard cracker recipes, and this one became a big hit with my kids. They’re tangy, savoury, and delicious crispy or a little soft. I really enjoy them on their own or dipped in some dill pickle hummus! If you’re looking for an easy cracker recipe that the whole family will enjoy, then take a moment to check out this recipe for Vegan Cheddar Chive Sourdough Discard Crackers!

Why Use Sourdough Discard for Vegan Crackers?

While you can certainly make delicious crackers without sourdough discard, there are a few key reasons why using it takes this recipe to the next level.

First off, it’s a great way to use up sourdough starter when you need to make room in the jar. I like to stick to a regular schedule for my sourdough baking, but some days get so busy that I simply don’t have the time. I end up pushing the baking to the next day… and the next… until, eventually, I find myself with extra starter that needs to be discarded before I can begin the process again for a new loaf. I’m sure you’ve been there too!

Second, sourdough discard is tangy whereas vegan cheese often is not as sharp as cheddar made from cow’s milk. This creates a fantastic opportunity for sourdough discard to provide that extra “tang” that can be missing from vegan cheddar. If you love that flavour as much as I do, then these crackers are sure to become a favourite.

Why You’ll Love These Crackers

Aside from their savoury flavour, these crackers are more nutritious because they contain whole grain spelt flour rather than all-purpose. Here’s why this is important for your health:

Higher Fibre Content

Whole grain spelt flour contains more fibre than all-purpose because the bran and germ haven’t been removed. Foods higher in fibre help you feel full, help prevent spikes in blood sugar, and support digestion.

More Nutrients

Spelt is high in essential nutrients like B vitamins, iron, magnesium, and phosphorus, which are needed for energy production and overall health.

Higher in Protein

Because spelt contains more protein than all-purpose flour, it’s a great option for plant-based diets. What’s more, the protein in spelt has a weaker gluten structure making it easier for many people to digest.

Tools Needed

• Mixing bowl
• Rolling pin
• Baking sheet
• Parchment paper – optional, but a good way to prevent sticking without using oil.

Ingredients

• Whole grain spelt flour
• Sourdough starter – fed or unfed.
• Plant-based cheddar – Daiya and Nurishh are two of my favourites.
• Nutritional yeast (optional) – the crackers are amazing without it but I like the cheesy flavour it gives and the dose of B-12.
• Plant-based butter – feel free to substitute with refined coconut oil.
• Chives – dried are best for this recipe as the crackers will have a longer shelf-life.
• Dried mustard – optional, but adds a bit of tang and additional flavour.
• Salt

How to Make Vegan Cheddar Chive Sourdough Discard Crackers

Prep

Preheat the oven to 375 F.

Whisk together the flour, nutritional yeast, chives, mustard, and salt.

Use a pastry cutter or your hands to combine the butter with the dry mixture.

Stir in the sourdough starter.

Add the cheese and mix until it forms a ball (you will likely need to use your hands).

Roll and Cut the Dough

Dust a rolling pin with flour and roll out the dough on parchment paper (use two sheets of parchment roughly the size of your baking pans), making it as thin as possible if you prefer crispy crackers. If you like “soft-baked crackers” like my kids do, you can be a little lazy and leave a bit of thickness.

Use a pizza cutter to cut the dough into bite-sized squares. Feel free to make them bigger if that’s the size cracker you prefer.

Bake

Transfer the cut dough to the baking sheets. For an easier transfer, I leave the dough on the parchment paper I used to roll it out, letting the parchment act as a liner for the baking pans.

Sprinkle with salt before before baking.

Bake on two racks until the crackers are lightly brown and crispy, about 12-15 minutes. Leave in for a couple of more minutes if needed.

Eat warm or allow to cool and store in an airtight container.

Notes

• If the crackers lose their crispiness, reheat in the oven for a few minutes.
• Spelt flour gives a nutty, slightly sweet taste and has a more delicate gluten structure than modern wheat. Feel free to substitute with whole wheat or all-purpose flour.
• Use a sharp, meltable vegan cheese for the best flavour. Nutritional yeast can enhance the cheesiness while adding additional B vitamins.
• Plant-based butter can be substituted with refined coconut oil if preferred.
• Experiment with additional seasonings such as garlic powder and smoked paprika.