Do you think of Julia Child when you see Goldfish crackers? You should! They were among her favorite snacks.
Indeed, Goldfish were not initially marketed for children. Margaret Rudkin of Pepperidge Farm introduced them to the US in 1962 after discovering them in Switzerland. She predicted they would be as popular a bar snack as peanuts and pretzels.
Alas, they never were - and maybe never will be - adapted for vegans. Made with cheese and butter, these aquatic munchies cannot be consumed by anyone avoiding dairy. At least they veganize well!
Lexi Harrison and Beth Sinclair introduced a recipe for homemade (conventional) Goldfish crackers on their blog Crowded Kitchen. Combined with the best products uncovered through my vegan cheese and butter reviews, plant-based consumers can now enjoy them too.
Non-dairy or otherwise, pre-shredded cheddar is not an option for making Goldfish. No cheese product is pre-shredded finely enough for this application. Yet even if one were, it would be coated in starch to prevent clumping (which in turn, would prevent even distribution in your crackers).
That said, the Daiya block I suggest has been hard to find. Brian Watson (AKA Thee Burger Dude) outlines a method for melting and cooling Daiya slices into a block during this trying time. I'm thankful I can find the snack sticks, but you may have to follow his lead.
You're not limited to Goldfish! If you don't have or want to source a Goldfish cutter, simply cut a grid in your rolled dough to make 1x1-in (2.5x2.5-cm) squares. Poke a hole with a skewer and bake accordingly for vegan Cheez-Its.
But if you can and want to go all-in, grab a paperclip too. The wide, curved end of this standard office supply is perfect for creating those iconic little smiles!
I love vegan Goldfish with veganized vichyssoise. Perhaps you've guessed by now that I went on a Julia Child content spree? Checkout my versions of her quiche Lorraine and reine de Saba (coming soon).
Starch-coated cheddar shreds are not an option for these crackers! Yet the Daiya block I suggest has been difficult to find. While I was leaning on their snack sticks, Brian Watson (AKA Thee Burger Dude) brilliantly suggested melting and cooling their slices into a block.
You don't need a Goldfish cutter however. Cut a grid in your rolled dough to make 1x1-in (2.5x2.5-cm) squares and poke a hole in the center of each one for vegan Cheez-Its instead.
makes 2 batches of crackers no matter how you cut them
Before starting, make refrigerator space for Step 5. Then using a box grater, finely shred "cheese" and transfer to food processor. Pulse until evenly chopped into tiny crumbs.
Measure in dry ingredients, then pulse until uniformly combined.
Add "butter" and ice water. Process until a ball of dough forms, then immediately stop motor.
Divide dough roughly in half. Shape each portion into a disc, then sandwich each disc between 2, approximately 14x14-in (36x36-cm) pieces of parchment. Roll each into a 1/8-in (3-mm) thick rectangular shape.
Refrigerate rolled dough 30 min to 1 hr. Meanwhile, preheat oven to 350°F/180°C.
Set one rectangle of rolled dough on counter. Peel off top layer of parchment and line a baking sheet with it.
Cut and detail dough as desired, then loosen and place shapes on prepared baking sheet.
Bake 15-20 min. Cool completely on baking sheet before enjoying.
Repeat with other rectangle of dough. Reroll, chill, and continue with scraps as necessary.
Learn why I recommend Daiya and Country Crock products. And if you can't find my recommendations, scan my collection of reverse-engineered recipes!
To turn vegan Goldfish into a meal, serve them with soup such as vegan vichyssoise - another of Julia Child's favorites. (She, of course, made hers with dairy.)
Perhaps you've guessed by now that I went on a Julia Child content spree? Checkout my versions of her quiche Lorraine and reine de Saba (coming soon).
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?
