The Best Vegan Graham Crackers

Add the vegan butter and rub into the flour mixture until butter is completely incorporated and the mixture looks like bread crumbs. Set aside.

Next, in a small mixing bowl, mix together the soy milk, maple syrup, and vanilla extract.

Add the milk mixture into the bowl of dry ingredients and mix to form a dough.

Place the dough on a floured work surface and shape it into a ball. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for one to two hours.

Next, preheat the oven to 320 degrees Fahrenheit or 160 degrees Celsius and remove the dough from the fridge. Cut into four pieces.

Place one piece of the dough onto a sheet of parchment paper and place another sheet on top of the dough. Roll the dough out with a rolling pin until it is ¼-inch thick.

Using a pizza cutter, cut the edges to form a rectangle. Remove the edges and reroll them to make more crackers.

Cut the dough into squares and poke holes into the tops of each cracker.

Place the crackers onto a baking sheet once they are all cut. Bake the crackers in the oven for 10 to 15 minutes.

Allow the crackers to cool on the baking sheet for five minutes before transferring to the wire rack to cool completely. The crackers will get more crispy as they cool. Make sure they cool for at least 1 hour (up to 2 hours) before serving!