Directions

1. In a food processor, combine flour, cheese shreds, nutritional yeast, salt, garlic powder, turmeric, and baking powder. Pulse to mix.
2. Add vegan butter and pulse until the mixture appears sandy.
3. Add the non-dairy milk 1 tbsp at a time, stirring between additions. The mixture shouldn't be sticky, but will hold together easily when pinched.
4. Dust counter with gluten-free all-purpose flour. Roll the dough out until it’s quite thin, about ¼ cm or ⅛” thick.
5. Use a small fish-shaped cookie cutter to cut out the dough. Transfer goldfish crackers to your cookie sheet. The crackers don’t need room to spread, but they shouldn’t touch each other.
6. Re-roll the dough as needed to cut out as many goldfish crackers as possible.
7. Bake at 350° F for 12-20 minutes, until the crackers are slightly puffy and crisp. Do not brown.
8. Cool completely before serving.