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    Home » Simple 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: 172kcal
    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

    Nutrition Facts
    Vegan Cheez Its
    Amount per Serving
    Calories
    172
    % Daily Value*
    Fat
     
    8
    g
    12
    %
    Saturated Fat
     
    1
    g
    5
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    367
    mg
    15
    %
    Potassium
     
    84
    mg
    2
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    62
    IU
    1
    %
    Vitamin C
     
    0.5
    mg
    1
    %
    Calcium
     
    50
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan recipes

    • Vegan Lobster Rolls
    • BBQ Soy Curls
    • Vegan crispy tofu
    • Spiced Chai Chia Pudding

    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

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      Recipe Rating




    1. Lindsey

      February 15, 2023 at 6:58 pm

      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.

      Reply
      • Becky Striepe

        February 16, 2023 at 12:43 pm

        Oh I love these tips! Thank you, Lindsey!

        Reply
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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
    12. 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
    13. 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
    14. 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
    15. 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
    16. 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
    17. 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
    18. MaryAnn Atzrott

      March 19, 2017 at 12:49 am

      Pizza and Wings

      Reply
    19. 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
    20. Karen D

      March 18, 2017 at 5:34 pm

      Macaroni and cheese, for sure.

      Reply
    21. Linda @ Veganosity

      March 18, 2017 at 9:42 am

      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.

      Reply
      • Becky Striepe

        March 18, 2017 at 4:01 pm

        You'll love them, Linda!

        Reply
    22. Kimmy Ripley

      March 17, 2017 at 10:10 am

      I loved chicken and dumplings. I do miss them!

      Reply
    23. Katie

      March 16, 2017 at 12:27 pm

      I wonder if I could use something besides the butter and oil?

      Reply
      • Becky Striepe

        March 16, 2017 at 2:53 pm

        I'm not sure what you'd use in this recipe, since I didn't develop it. I'm sorry about that!

        Reply
    24. Ann S

      March 15, 2017 at 9:10 pm

      I used to love twice-baked potatoes with lots of cheese mixed in before the 2nd bake. Sounds kinda gross now though.

      Reply
    25. Kath

      March 15, 2017 at 12:31 am

      I would say pizza, but I can have pizza now - so I'm going to say Vegetable Beef Stew. :)

      Reply
    26. Amy Katz from Veggies Save The Day

      March 14, 2017 at 11:30 pm

      You did an amazing job making these crackers, Becky! They look like they came out of a box! This is such a fun cookbook.

      Reply
    27. Mel |avirtualvegan.com

      March 14, 2017 at 10:57 pm

      These crackers look so good and they are so easy to make. I need to check this book out!

      Reply
    28. Dhonna

      March 14, 2017 at 9:23 pm

      My fave comfort food was definitely a crispy cheesy slice of pizza!

      Reply
    29. Carolyn V

      March 14, 2017 at 7:59 pm

      I used to love mac and cheese and also tuna fish sandwiches. Fortunately, I have found vegan versions for both!

      Reply
    30. Laurie

      March 14, 2017 at 2:39 pm

      Probably anything cheesy, mac n cheese, cheese pizza, my husband looooved Cheezits though, so this recipe will be perfect to try on him!

      Reply
    31. Jenn

      March 14, 2017 at 2:08 pm

      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!

      Reply
    32. Eloise

      March 14, 2017 at 2:04 pm

      I actually miss anything cheesy so I'm going to try those crackers right away!

      Reply
    33. Kati

      March 14, 2017 at 8:20 am

      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.

      Reply
    34. Janet

      March 13, 2017 at 11:33 pm

      I loved cornbread dressing before becoming a vegan. Good old southern comfort food.

      Reply
    35. DJ

      March 13, 2017 at 8:52 pm

      I used to love sour cream baked potatoes with bacon before going vegan.

      Reply
    36. Terri Cole

      March 13, 2017 at 8:46 pm

      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!

      Reply
    37. Dianne

      March 13, 2017 at 4:02 pm

      I've always felt like making my own crackers was too tedious of a job, but this looks so easy. And so tasty!

      Reply
      • Becky Striepe

        March 13, 2017 at 4:16 pm

        I felt the same way. It turned out to be so easy!

        Reply
    38. KathyD

      March 13, 2017 at 2:21 pm

      Chocolate pudding and lemon meringue pie were two favorite non-vegan foods.

      Reply
      • Anastasia

        June 28, 2018 at 1:47 pm

        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. :)

        Reply
    39. Mary Ellen @ VNutrition

      March 13, 2017 at 9:58 am

      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!

      Reply
      • Becky Striepe

        March 13, 2017 at 11:19 am

        Yessss! I demolished these. They're so good. I'm loving this book, too!

        Reply
      • John

        August 31, 2018 at 5:24 am

        4 stars
        good article !! !

        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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