Place the dry ingredients in a bowl and whisk together. Add the water and melted vegan buttery spread and stir until the dough forms a ball.
Put the dough on a sheet of parchment paper. Place another piece of parchment paper on top, and roll the dough out very thin. Peel back the top sheet of parchment paper and remove.
Using the parchment paper on the bottom of the dough, move the dough to a cookie sheet.
Score the dough using a very sharp knife. I made my crackers about one inch square.
Sprinkle a bit of water on the crackers and smooth it over the surface. Sprinkle with sea salt,
Bake at 400 degrees for about ten minutes. Once the crackers cool, break them apart.
Store in an airtight container. Makes about 50 crackers.