Morning made simple

These homemade vegan Goldfish-style crackers come together with 5 simple ingredients, and taste JUST like the real deal! “Cheesy” yet dairy free, crunchy, crispy, and perfectly salty, these vegan cheese crackers make a great snack for school or anytime. You can even make them gluten-free as well!


  • 8 ounces vegan cheddar cheese
  • 1 1/4 cups all-purpose flour or gluten free 1:1 baking flour
  • 4 tablespoons cubed salted vegan butter, cold
  • 1/4 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
  • Flaky sea salt, for topping


  • Make the dough: Pulse the cheddar, all purpose flour, and salted vegan butter in the food processor until you reach a sandy texture. Then add in the Forager Project Unsweetened Plain Cashewmilk Yogurt, and pulse again until combined. You should form one big dough ball.
  • Chill the dough: Wrap the dough or cover it in a bowl, and chill for 15-20 minutes.
  • While the dough is chilling: Preheat the oven to 375 F, and line a baking sheet with parchment paper.
  • Shape the crackers: Remove the chilled dough from the fridge, and roll the dough on a lightly flour clean surface to be 1/4” thick. Use a goldfish cracker cookie cutter or slice the crackers into squares. Use a toothpick to make the eyes and mouth. Place the finished crackers onto the baking sheet, spacing them about 1/2” apart, and repeat for any remaining scraps of dough.
  • Bake: Place the baking sheet into the oven and bake for 11-15 minutes, or until lightly golden and puffy. Remove from the oven and immediately sprinkle with flaky sea salt.
  • Cool: Allow the crackers to cool completely before serving. Then enjoy!
  • Notes: For gluten-free, swap in a gluten-free flour blend that contains xanthan gum. This recipe will not work with almond flour nor coconut flour.
Close up of goldfish crackers coming out of mold.