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.
