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    Home » Vegan recipes

    Vegan Cheez Its in 30 Minutes

    Last Modified: Aug 31, 2021 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    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.

    hand holding a vegan cheesy cracker

    Darrol Henry 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:

    • Cauliflower Picatta - Get the recipe at Dianne's Vegan Kitchen!
    • 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!

    slicing the dough for vegan cheez its

    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.

    Vegan Cheesy Crackers are crunchy, savory, and remind me of vegan Cheese-Its, but without the animal cruelty.

    Vegan Cheez Its

    It’s easy to find crackers without animal ingredients, unless of course, your favorite crackers happen to be the cheesy ones. Now you can make them at home, complete with the delicious crunch and cheesy color and flavor you love but without the animal ingredients and additives.
    Prevent your screen from going dark
    4.86 from 7 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Vegan
    Keyword: vegan cheesy crackers, vegan cheez its
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 180kcal
    Author: Robin Robertson

    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.

    Notes

    Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.Susan Brinson.

    Nutrition

    Calories: 180kcal
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

    1. Sha

      December 17, 2021 at 9:50 am

      5 stars
      I love these crackers. I keep making them & i’ve shared this site with my vegan friends.

      Reply
      • Becky Striepe

        December 17, 2021 at 10:46 am

        Oh I am so happy to hear that, Sha!

        Reply
    2. StaceyN

      August 12, 2021 at 2:32 pm

      5 stars
      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!

      Reply
    3. Emma

      February 26, 2021 at 12:48 pm

      5 stars
      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

      Reply
      • Becky Striepe

        February 26, 2021 at 5:38 pm

        Oh that is so great to hear, Emma! Thank you for coming back to leave a comment and rating!

        Reply
    4. Sky

      January 12, 2021 at 2:46 pm

      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!

      Reply
      • Becky Striepe

        January 13, 2021 at 2:10 pm

        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!

        Reply
        • Alexis

          April 28, 2022 at 9:52 am

          What will the calorie count be without the vegan butter and more olive oil?

          Reply
          • Becky Striepe

            April 28, 2022 at 12:48 pm

            It will be about the same.

            Reply
    5. Kris

      August 31, 2020 at 8:48 pm

      Is there an fat free version. These sound wonderful.

      Reply
      • Becky Striepe

        September 01, 2020 at 8:41 am

        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!

        Reply
    6. naty

      June 13, 2020 at 1:17 pm

      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.

      Reply
      • Becky Striepe

        June 14, 2020 at 9:58 am

        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.

        Reply
    7. Shannon

      December 02, 2019 at 11:23 am

      5 stars
      Of all the versions I've tried, this is my favorite. Delicious!

      Reply
      • Becky Striepe

        December 02, 2019 at 11:58 am

        Thank you so much, Shannon! I appreciate you taking the time to come back, rate, and leave a comment!

        Reply
    8. Elizabeth

      July 09, 2019 at 7:56 pm

      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!

      Reply
      • Becky Striepe

        July 10, 2019 at 9:29 am

        I'm so glad that you're enjoying them, Elizabeth!

        Reply
    9. Brandy

      January 11, 2019 at 6:15 pm

      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.

      Reply
      • Kat

        May 11, 2020 at 11:52 pm

        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!

        Reply
        • Becky Striepe

          May 12, 2020 at 10:37 am

          Can't go wrong with a bit more nooch!

          Reply
    10. Kay Vee

      February 04, 2018 at 10:40 am

      5 stars
      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!!

      Reply
      • Deidre

        May 21, 2018 at 4:49 pm

        Did you do half coconut flour half flax?

        Reply
    11. Alisa Fleming

      March 20, 2017 at 11:29 pm

      I was JUST testing homemade cheesy cracker recipes last week! I love seeing your version - they look amazing.

      Reply
    12. Dhonna

      March 20, 2017 at 4:37 pm

      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!

      Reply
    13. Sophia | Veggies Don't Bite

      March 20, 2017 at 3:04 am

      My hubby loves cheez it crackers! These look like the real thing!

      Reply
    14. Sarah

      March 20, 2017 at 1:18 am

      My kids love the EB crackers too, so we will definitely give these a try! They look perfect!

      Reply
    15. Cadry

      March 19, 2017 at 1:29 pm

      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.

      Reply
    16. Pixie @ Cheerfullyvegan.wordpress.com

      March 19, 2017 at 12:05 pm

      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).

      Reply
    17. MaryAnn Atzrott

      March 19, 2017 at 12:49 am

      Pizza and Wings

      Reply
    18. Amber B

      March 18, 2017 at 8:38 pm

      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 :)

      Reply
      • Grace

        February 28, 2021 at 3:53 pm

        5 stars
        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!

        Reply
        • Becky Striepe

          March 01, 2021 at 8:55 am

          Ooh what a great idea to make them in the air fryer! Did you line the basket?

          Reply
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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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