Vegan Cheesy Crackers are crunchy, savory, and remind me of vegan Cheez Its. They take about as much time to make as a batch of muffins.
My kid is OBSESSED with cheesy crackers. He loves Earth Balance Cheddar Squares, and I love that now I have a homemade crackers recipe for his Vegan Cheez Its cravings!
More Cheesy Vegan Snacks: 10-Minute Vegan Cheese Ball, Basic Vegan Queso
I'm sure we'll still buy the EB crackers sometimes, but I am a big fan of making things at home, when time allows. These take about as long to make as a batch of muffins, so I'm betting that we'll whip them up frequently from now on.
About Veganize It!
Y'all! I am so excited to be today's stop on the Veganize It! blog tour and share the recipe for this amazing crackers recipe from the book.
Veganize It! is the latest from vegan cookbook superstar, Robin Robertson. The book is packed with vegan versions of comfort food favorites, including these Vegan Cheesy Crackers. You can see from the cover that this book does not mess around.
There are 150 recipes in Veganize It!, including the beautiful, vegan pepperoni pizza on the cover and the Vegan Cheesy Crackers I'm sharing today.
A few of my favorite bloggers have also reviewed this book, and the recipes they're sharing are just as fantastic as these crackers. Here are some of the others that I'm drooling over from the blog tour:
- Breakfast Nachos - Get the recipe at Veggies Save the Day!
- Clam-Free Chowder - Get the recipe at Yummy Plants!
- Hearts of Palm & Artichoke Cakes - Get the recipe at V. Nutrition!
Making Vegan Cheez Its
If you've never made crackers before, don't be intimidated! Robertson's Vegan Cheesy Crackers are so, so simple to make.
Just mix the dry ingredients, add the wet ingredients, roll them out, slice, and bake. Bing, bang, boom!
To get nice, clean lines, I found that a pizza cutter worked best, but you can use a butter knife, if you don't have a pizza cutter.
The hardest part is waiting for them to cool, because you'll want to dive into these savory, crunchy crackers right away.
📖 Recipe
Vegan Cheez Its
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons nutritional yeast
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ⅛ teaspoon turmeric
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 1 teaspoon fresh lemon juice
- 5 to 6 tablespoons cold water or more as needed
Instructions
- Preheat the oven to 350F. In a medium bowl, combine the flour, nutritional yeast, baking powder, salt, garlic powder, smoked paprika, and turmeric. Mix well. Add the olive oil, butter, and lemon juice, mixing with a fork until the dough is fine and crumbly. Add the water a tablespoon at a time until the dough becomes cohesive.
- Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. (You can use a Silpat instead, if you have one.) Top the dough with another sheet of parchment paper and roll out the dough until thin, measuring about 11 x 13 inches. Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. Remove the top sheet of parchment paper and cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. (Otherwise, you'll have a few partial crackers from around the end to nibble on!)
- Bake for 15 to 17 minutes, or until the crackers are baked but not browned. The color should be golden. Cool completely on the baking sheet. These crackers keep well for a week in a sealed container at room temperature.
Lisa
I've made these twice now and the flavor is really good. The first time, I didn't roll the dough thin enough and wound up waaaay over-baking them trying to get that yummy "cheese-its" crisp. Fast forward to attempt #2 this morning. I added another 1.5 T nooch, doubled the turmeric, and threw in about 1/4 C of homemade shredded cheddar I had in the freezer just to see how it affected things. I made sure to roll the dough thin! Before baking, I sprinkled the top with crushed flake salt and used a fork to imprint diagonal dots. The result - I wish I'd made a triple batch! They're fabulous!! Thank you so much for sharing!
Becky Striepe
Ooh adding more nooch and cheddar shreds is such a great idea! Those sound like incredible variations!
Elizabeth
Yummy. Easy too. I need to remember to roll thinner than I think.
Becky Striepe
Yeah rolling them out nice and thin is definitely key and requires some finesse.
Jade
Really loved this. Easy to put together. I did rounded Tablespoons of my nutritional yeast and prior to baking, I sprinkled a small amount of a product called Deliciou Vegan cheese seasoning on top, as well as a small amount of nutch. They really turned out cheesy. I probably ended up baking mine about 25 minutes (I used a convection oven) and then turned my oven off and left it in another 30 minutes before taking out to cool. Crispy and light. My only regret is that I didn't make more. Thanks for posting.
Becky Striepe
Ooh I haven't tried the Deliciou cheese seasoning yet; I've only had their pork crumbles. I'll have to look for it!
Jade
After I posted my comment, I went to order some more Deliciou Cheese seasoning, and their web site did not have any more. They told me they were not offering it any more (darn it), but I did find one on Amazon. I guess I will have to find and test another brand next time.
Becky Striepe
Oh no! That stinks. I hope you find an alternative that works for you!!
Lindsey
WOW is this yummy!!! As an RN, I need some nutritious snacks to get me through 12 hour shifts. I’ve tried it a few times and have a few things I learned:
1. Using vegan butter AND olive oil makes it taste and feel the best. Not sure why, but it does.
2. If you don’t mind a slightly less “polished” texture, dust some nutritional yeast on the outside of each cheez-it
3. Add 1/2 tsp onion powder.
I recently subbed some umami mushroom salt in place of pure salt for fun and really liked that also, but I’m not much of a salt gal.
Becky Striepe
Oh I love these tips! Thank you, Lindsey!
Sha
I love these crackers. I keep making them & i’ve shared this site with my vegan friends.
Becky Striepe
Oh I am so happy to hear that, Sha!
Lc
does the butter need to be cold lil cubes or melted?
Becky Striepe
Cold. For this recipe, I like stick butter, so you can slice off a tablespoon using the measurement on the wrapper.
StaceyN
My son is allergic to dairy so I'm always looking for new recipes to try for him. He really liked this and I'm glad I gave it a try. I tried another recipe before and it didn't turn out as good as this one. Thank you!
Emma
These are SOOOO good. I've been craving cheez-its ever since I decided to go vegan two years ago and I'll admit the craving has almost broken me down a few times, but these are my answer! Yummy!!! Next time I might make a triple batch though, I double batched them, and they aren't going to last long at all :P
Becky Striepe
Oh that is so great to hear, Emma! Thank you for coming back to leave a comment and rating!
Sky
Just tried to make these, used 2 spoons of olive oil instead of the vegan butter. Also added bunch of herbs and replaced smoked paprika with sweet paprika. Will definitely make again, and as someone wrote already-will make sure to double the ingredients!
Becky Striepe
Oh I'm glad to hear it worked well with olive oil. Folks have asked about that! Thank you for coming back to share your experience, Sky!
Alexis
What will the calorie count be without the vegan butter and more olive oil?
Becky Striepe
It will be about the same.
Kris
Is there an fat free version. These sound wonderful.
Becky Striepe
You can try using aquafaba in place of the butter, but I have not tested this, so I'm not totally sure it will work. Let me know, if you try it out!
naty
Hello, is nutritional yeast necessary for this recipe? I do not have at home, and I was wondering if there is a substitute for it.
Becky Striepe
Yes, nutritional yeast is what gives these crackers a cheesy flavor. It also soaks up some moisture, so omitting it will result in soggy, bland crackers.
Shannon
Of all the versions I've tried, this is my favorite. Delicious!
Becky Striepe
Thank you so much, Shannon! I appreciate you taking the time to come back, rate, and leave a comment!
Elizabeth
These are terrific and super easy to make. I’m excited to give them to some non vegans. I bet my man will like them. Next time I’m doubling the recipe!
Becky Striepe
I'm so glad that you're enjoying them, Elizabeth!
Brandy
Has anyone tried this with whole wheat flour? I want to make these for my toddler instead of buying Cheezits with whole grain but would like for it to be healthier if possible.
Kat
I baked them with whole wheat flour this evening, they have a good flavor but I will probably increase the nutritional yeast the next time!
Becky Striepe
Can't go wrong with a bit more nooch!
Kay Vee
Delicious and easy recipe! I used coconut flour and flax seed meal instead of regular bc it is healthier. Replaced garlic powder with oregano and used regular butter bc I didn't have vegan butter. Next time I will use vegan butter. I also didn't have any paprika but next time for sure. These are amazing and they won't last very long. Make sure you watch the oven so they don't burn. Thanks for much for the recipe! I LOVE IT!!
Deidre
Did you do half coconut flour half flax?
Alisa Fleming
I was JUST testing homemade cheesy cracker recipes last week! I love seeing your version - they look amazing.
Dhonna
I can't believe I won this great cookbook! I just borrowed a copy from my library and it is full of so many recipes. Having my own copy is just fantastic because I'm sure to try so many of them...I think I am going to start with a cake to celebrate!
Sophia | Veggies Don't Bite
My hubby loves cheez it crackers! These look like the real thing!
Sarah
My kids love the EB crackers too, so we will definitely give these a try! They look perfect!
Cadry
How fun, Becky! I've never made crackers from scratch, but this recipe looks very doable. David looks those EB crackers too, and so I'm sure he'd be all over these.
Pixie @ Cheerfullyvegan.wordpress.com
Dairy was the hardest thing for me to walk away from when I went vegan so many years ago. I was allergic to it, so that made it easier. That was back in the day before all the amazing substitutes that help you as you transition. I just wouldn't use any of the sorely-lacking substitutes at the time. I even put juice on cereal! I didn't make anything trying to duplicate a cheesy recipe. It was all just too much for my poor abused taste buds. Now, I'm fine with healthier options. I really look forward to trying these crackers. I used to love Cheez-Itz (or however it is spelled).
MaryAnn Atzrott
Pizza and Wings
Amber B
I'm not sure if there's any food I had before going vegan that I haven't had since and now miss. I like the alternatives as much or even more :) I also love trying and cooking different things now - incorporating foods I never would have before. Veganized food is great :)
Grace
Oh my, I absolutely love these!!! away! Craving cheeze-its and the earth balance mock cheese its are almost 5 dollars a box so was trying to find something to make at home! So delicious, I made half in the air fryer and half in the oven just to test it out and both worked !! Ate almost the whole batch before I even got to put them awayv!
Becky Striepe
Ooh what a great idea to make them in the air fryer! Did you line the basket?
Karen D
Macaroni and cheese, for sure.
Linda @ Veganosity
This is great, Becky! I rarely buy boxed crackers, only because I try and stay away from processed food. I can't wait to make these.
Becky Striepe
You'll love them, Linda!
Kimmy Ripley
I loved chicken and dumplings. I do miss them!
Katie
I wonder if I could use something besides the butter and oil?
Becky Striepe
I'm not sure what you'd use in this recipe, since I didn't develop it. I'm sorry about that!
Ann S
I used to love twice-baked potatoes with lots of cheese mixed in before the 2nd bake. Sounds kinda gross now though.
Kath
I would say pizza, but I can have pizza now - so I'm going to say Vegetable Beef Stew. :)
Amy Katz from Veggies Save The Day
You did an amazing job making these crackers, Becky! They look like they came out of a box! This is such a fun cookbook.
Mel |avirtualvegan.com
These crackers look so good and they are so easy to make. I need to check this book out!
Dhonna
My fave comfort food was definitely a crispy cheesy slice of pizza!
Carolyn V
I used to love mac and cheese and also tuna fish sandwiches. Fortunately, I have found vegan versions for both!
Laurie
Probably anything cheesy, mac n cheese, cheese pizza, my husband looooved Cheezits though, so this recipe will be perfect to try on him!
Jenn
I am really loving this book! I have yet to try these crackers, but they're on my list because I know my kids would love them. I have only made crackers once before, but I was surprised at how easy it was!
Eloise
I actually miss anything cheesy so I'm going to try those crackers right away!
Kati
These look delicious! I used to eat Cheez-its all the time! I definitely miss eating traditional Hungarian foods, which are usually laden with butter, lard, and sour cream.
Janet
I loved cornbread dressing before becoming a vegan. Good old southern comfort food.
DJ
I used to love sour cream baked potatoes with bacon before going vegan.
Terri Cole
Favorite comfort food from my pregan days is my grandma's recipe for bread pudding with caramel sauce. I need to work on a vegan version!
Dianne
I've always felt like making my own crackers was too tedious of a job, but this looks so easy. And so tasty!
Becky Striepe
I felt the same way. It turned out to be so easy!
KathyD
Chocolate pudding and lemon meringue pie were two favorite non-vegan foods.
Anastasia
Try chocolate avocado pudding. It's avocado, cocoa powder, and a liquid sweetener like agave or maple syrup. Toss it in a blender, adjust sweetness and cocoa amouny to your personal preferences. My 11 year hates avocados by themselves but loves avocado pudding, because it tastes like pudding. :)
Mary Ellen @ VNutrition
As I wrote on your IG picture, I will house these as I used to house Cheese It's! Love this cruelty free version!
Robin's book is amazing and filled with so many recipes I want to try!
Becky Striepe
Yessss! I demolished these. They're so good. I'm loving this book, too!
John
good article !! !