• Combine the flour, nutritional yeast, black pepper, and salt in a mixing bowl.
• Cut in the nondairy butter using a fork, pastry cutter, or your fingers until the mixture resembles coarse meal.
• Gradually add water, 1 tablespoon (15 ml) at a time, until the dough forms.
• Wrap the dough in plastic wrap and refrigerate for 15-30 minutes (optional) or proceed to rolling immediately.
• Preheat the oven to 350°F (180°C, gas mark 4).
• Line two baking sheets with parchment paper or silicone mats.
• Roll the dough out between two sheets of parchment or silicone mats to slightly less than ¼ inch (6 mm) thickness.
• Use small cookie cutters (1-2 inches/2.
• 5-5 cm) to cut out shapes.
• Re-roll the scraps and repeat until all dough is used.
• Arrange the crackers on the prepared baking sheets, leaving a small space between each.
• Bake for 15-18 minutes, or until the crackers are golden brown on the bottom.
• Remove from the oven and transfer the crackers to a cooling rack.

Variation:

• Spicy Version: Add cayenne pepper or red pepper flakes to the dry ingredients for a kick of heat.
• Herbaceous Version: Mix in dried herbs like rosemary, thyme, or Italian seasoning for a fragrant twist.
• Different Flours: Substitute or blend with spelt, chickpea, brown rice, or whole wheat flour to vary the flavor and texture.