If you grew up in Australia, there’s a good chance you had a pack of Le Snak in your lunchbox at some point. For my UK readers, these are basically the nostalgic equivalent of Dairylea Dunkers (you can roll them like breadsticks), and for my US readers, think Handi Snacks.

This homemade vegan version keeps all the best parts of the original while using simple pantry ingredients to make them more nutritious and filling, higher in protein and way more budget friendly too.

The crackers are made with wholemeal flour, chickpea flour and olive oil for a crispy savoury crunch, while the cheesy dip gets its creamy texture from cashews and tofu blended with nutritional yeast and miso for that classic cheddar-style tang.

Unlike the store bought versions, these are made without excess packaging, seed oils, preservatives or added sugar, while still keeping all the nostalgic lunchbox snack vibes.

And the cost difference is honestly wild. This homemade batch made around 730g of food for just $5.44, which works out to roughly $0.75 per 100g. The store bought version came to $8.80 for only 264g, or around $3.33 per 100g. So these are 4x cheaper!!

They’re perfect for lunchboxes, snack plates or prepping ahead for easy after school snacks, and one of those recipes that feels nostalgic while still being a little more nourishing at the same time.

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Homemade Vegan Le Snak

Prep Time 10

Cook Time 14

Total Time 24

Servings 10

Suitable For 12m+

Ingredients

Crackers

90 g wholemeal flour
60 g chickpea flour
2 tbsp nutritional yeast
1/2 tsp sea salt (optional)
1/2 tsp onion powder
2 tbsp olive oil
4 tbsp water (start at 4 and add up to 6 if needed)

Cheesy Dip

200 g firm tofu
75 g raw cashews (soaked in hot water for 10 minutes )
20 g nutritional yeast
1 tsp white miso paste
1/2 whole lemon (~1 tbsp juice)
1 tsp apple cider vinegar
1/4 tsp ground turmeric (optional for colour)
3 tbsp coconut oil (refined if preferred to minimise coconut flavour, melted - increase to 5 tbsp if you want a much firmer cheese)
1/2 tsp sea salt
1/2 tsp onion powder
60 ml soy milk (only if needed to help it blend, adding a tbsp at a time)

Instructions

Preheat oven to 180c/350f.
Add all cracker ingredients to a bowl and mix until a dough forms. If its too dry add a little of the water a tbsp at a time until you get the right texture, it should be slightly tacky but not sticking to your fingers.
Roll the dough out thin approx 3-4mm thick, then use cookie cutters of choice or slice into squares/rectangles crackers. You can prick the crackers with a fork if you prefer, and spray with optional olive oil for a more golden cracker. Also, you can roll these into breadsticks: take approx 1 tbsp of the mix, roll into a tight ball then roll into stick shapes.
Bake for 14 to 16 minutes until crisp and lightly golden. They will crisp more as they cool.
For the cheesy dip, blend everything until completely smooth. Add soy milk only if needed to help blend. Chill until thickened and creamy.
Serve with the crackers for the ultimate nostalgic lunchbox snack.

Storage

Store the cheese in the fridge for up to 7 days. Store the crackers in an airtight container at room temp for up to 10 days, if they go soft just place back in the oven for 5 minutes to recrispen.