VEGAN COOL RANCH CRACKERS (I’m never buying crackers again) // The Tofu Pulp Diaries Ep 2
Gluten-Free, Fiber-rich, Low Carb Crackers are easy when you have a load of Pumpkin Seed Pulp leftover from making plant-based milk and soy-free tofu! Make thick and hearty crackers or thin and crispy crackers; it’s up to you.
In this video, I’m sharing my recipe for Vegan Cool Ranch flavored crackers made 2 ways: in the oven and in the dehydrator. Both are good but I wanted you to see the difference.
The seasonings you will need for the vegan cool ranch flavor are:
dried parsley
dried dill
nutritional yeast
garlic powder
onion powder
paprika
apple cider vinegar
salt
white pepper
black pepper
cayenne powder
For reference, I’m using the pulp leftover from making pumpkin seed milk out of 1 pound of raw hulless pumpkin seeds; about 3 cups of fresh pulp. If you had frozen your pulp previously, just let it thaw before making this recipe.
If you haven’t seen my recipe for pumpkin seed tofu, check it out here:
Let me know in the comments if you have any questions. And as usual, I’ll have the written recipe linked below.
Cheers,
Mary
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VEGAN COOL RANCH CRACKERS printable recipe:
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