These easy vegan cheez-its crackers are a homemade vegan version of the famous cheese cracker. They make a crunchy and delicious snack! They’re also low-carb and gluten-free.
I like a crunchy snack. Call me the queen of crunchy! I’ve been called worse (that’s what comes with being the youngest of four kids). Anyway, making cheez-its vegan was a priority for this snack-loving vegan!
How to Make Vegan Cheez-Its
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Combine flours, vegan cheese, butter, garlic powder, turmeric, nutritional yeast, and salt in a bowl.
- Microwave in 20-second increments for up to a minute, stirring between each.
- Stir the ingredients together to form a thick mixture.
- Add water, one tablespoon at a time, until a thick batter forms.
- Use a rolling pin to press the dough to flatten it. Then cut it into squares.
- Use a chopstick to create a divot in the center of each cracker.
- Transfer the parchment sheet to a baking sheet and bake for 7 to 8 minutes.
- Remove them from the oven and use a pizza cutter to run along the previous cuts to separate the crackers.
- Return the pan to the oven and bake until the crackers are golden brown on the edges.
- Allow the crackers to cool completely so they’ll become crispy.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Gluten-free Flour — We’ll use a combination of almond flour, cassava flour, and/or gluten-free flour of your choice. I like cassava flour because it’s grain-free, gluten-free, and low-carb. However, feel free to substitute your favorite gluten-free flour.
- Vegan Cheese — I like using a combination of vegan cheddar shreds and vegan mozzarella shreds. But there are many flavors of vegan cheeses, such as smoked provolone. Feel free to mix and match your favorites!
- Vegan butter — A bit of vegan butter adds flavor and consistency.
- Seasoning — We’ll add both garlic powder and a bit of turmeric (for color).
- Nooch — Of course, adding some nutritional yeast flakes is a requirement for any vegan cheesy dish.
- Salt — We’ll add a bit of salt to enhance the flavors of these crackers.
Why This Recipe is a Winner
- EASY — Made with only 9 ingredients, these crackers come together quickly!
- LOW-CARB — Using almond flour and cassava flour means these crunchy crackers are low-carb.
- SATISFYING — Thanks to their high-fat content, these crackers satisfy your craving for salty, crunchy snacks!
Are cheez-its vegan?
Most cheez-its are made with cow cheese, making them not suitable for vegans. However, it’s easy to make your own vegan version.
Can you freeze cheez-its?
Yes, you can freeze homemade cheez-its. Transfer them to a freezer-safe container and freeze them for up to 6 months.
Serve vegan cheez-its by themselves, or with any of these tasty, creamy dips:
Transfer cheez-its to an airtight container and store at room temperature for up to 2 weeks, in the fridge for up to a month, or in the freezer for up to 6 months.
If you love these vegan cheese crackers, here are more vegan snacks to crunch on:
- Preheat oven to 400°F/200°C.
- Combine flours, vegan cheese, butter, garlic powder, turmeric, nutritional yeast, and salt in a bowl. Microwave in 20-second increments until the vegan butter melts and the cheese softens (usually around 1 minute).
- Stir the batter together, then add a tablespoon of water (one at a time) and stir to create a cohesive batter. Add only enough water for the batter to form.
- Spray a piece of parchment paper with cooking spray. Lay it on the counter, sprayed side up. Place the dough in the center of the paper. Spray another sheet of paper and lay it sprayed side down on top of the dough.
- Use a rolling pin to press the dough to flatten it. Remove the top sheet of parchment paper and use a spatula to even out the sides of the dough. Place the parchment paper back on top and roll again, until the dough is a thin layer. (Thick crackers will be less crunchy but too thin will be too crunchy. You're looking for a nice balance between the two.)
- Cut the dough into 1-inch (or slightly less than 1-inch) strips. Turn the paper and cut parallel lines to create squares.
- Use a chopstick to create a divot in the center of each cracker. Transfer the parchment sheet to a baking sheet and bake for 7 to 8 minutes.
- Remove them from the oven and use a pizza cutter to run along the previous cuts. This will separate the crackers. Return the pan to the oven and bake for another 5 minutes, until the crackers are golden brown on the edges.
- Allow the crackers to cool completely so they'll become crispy.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.