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 ✨ Become a channel member for early access to new videos!✨ * LINKS * VEGAN COOL RANCH CRACKERS printable recipe: * SHOP MY FAVES * These are affiliate links which I earn a commission from when you use them to make purchases. There is no extra cost to you. KITCHEN PANTRY FAVES: * KEEP IN TOUCH * Pinterest: Instagram: Facebook: Website: *Some links are affiliate links. This means I’ll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you! In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Some links on this site may lead to or other Amazon sites.