Using a pastry blender, your hands, or a food processor, cut in any mix of the palm shortening or vegan butter until crumbly.
Stir in the cheese, and then add the water, stirring to form a ball. Use enough water to bring in into a ball. I used my hands to knead the dough and pull it together in the bowl. If it is not cohesive, add a few extra teaspoons of cold water to pull it all together.
Divide dough into two equal balls. Using a piece of parchment paper, or a non-stick baking mat, place one ball of cracker dough on top. Place another mat or parchment paper/wax paper/plastic wrap over the top and roll out into a rough >1/8" thick rectangle.
Cut the dough into small apx 1" squares using a pizza wheel (or use some cute cookie cutters). Bake for 10-15 minutes until golden and crunchy. The length of time this takes greatly depends on the thickness on the dough. If you need to bake longer....no problem!! I actually ended up removing the cookie sheets, re-slicing the dough and gently separating the small par-baked squares and baking them for another 5 minutes to crisp them up!
Recipe via tessadomesticdiva.com