Irresistibly Cheesy Homemade Vegan Cheez-Its: Crispy, Crunchy & Gluten-Free!

These Homemade Vegan Cheez-Its capture everything you adore about the classic cheese crackers, but without any dairy! They are incredibly easy to make, highly snackable, and burst with an irresistibly cheesy flavor that will fool even the most dedicated cheese-lover. Plus, we’ll guide you through making them gluten-free, ensuring everyone can enjoy this delightful snack.

Calling all snack enthusiasts! Prepare yourselves for an absolute game-changer. If your heart yearns for snacks that are perfectly crispy, satisfyingly crunchy, and loaded with savory cheesy goodness, then these Vegan Cheez-Its are destined to become your new obsession. And here’s an extra perk: no more orange-stained fingers after indulging! You’ll be astonished by the sheer amount of authentic cheesy flavor we manage to infuse into these delightful little vegan cheese crackers.

So, what’s the secret behind this incredible transformation? It’s none other than a powerhouse ingredient: nutritional yeast!

That’s right, good old “nooch” is the star here. This magical ingredient not only provides an abundance of umami-rich, cheesy flavor but also adds a beneficial nutritional boost, packed with B vitamins. It’s a vegan kitchen staple for a reason, creating that unmistakable savory depth that makes these crackers truly shine.

To elevate these crackers beyond the ordinary, I’ve incorporated dried rosemary for a sophisticated, herbaceous note. However, if you’re aiming for that purely classic Cheez-It taste, feel free to omit the rosemary entirely. The beauty of homemade snacks lies in their adaptability to your personal preferences.

If the thought of making crackers from scratch seems daunting, I assure you, it’s far simpler than you might imagine. The process involves just a few straightforward steps: prepare a simple dough, roll it out incredibly thin, precisely cut your crackers, and then bake them until they reach crispy, golden perfection. While I opted for classic 1-inch squares in this recipe, you can unleash your creativity with small cookie cutters to fashion fun shapes. Simply gather any dough scraps, re-roll them, and continue cutting until all the dough is utilized.

Craving more delicious and easy vegan snack ideas? I’ve got you covered! Explore my recipe for Three Ways To Make Kale Chips for another healthy and flavorful treat.

Why Make Your Own Vegan Cheez-Its?

Beyond the sheer enjoyment of a delicious snack, there are several compelling reasons to embark on the journey of making your own vegan cheese crackers:

• Control Over Ingredients: When you make snacks from scratch, you have complete control over every ingredient. This means no artificial flavors, colors, or preservatives often found in store-bought options. You choose high-quality, wholesome components.
• Dietary Needs: For those with allergies or dietary restrictions, homemade is often the safest and tastiest route. This recipe caters to vegan diets and offers an easy gluten-free adaptation.
• Freshness and Flavor: There’s nothing quite like the taste and texture of freshly baked crackers. The flavors are more vibrant, and the crunch is unparalleled compared to a box that’s been sitting on a shelf.
• Cost-Effective: Buying specialty vegan and gluten-free snacks can be expensive. Making them yourself often proves to be a more budget-friendly alternative.
• Fun and Rewarding: Baking is a therapeutic and enjoyable activity, and the satisfaction of creating something so delicious from basic ingredients is immense. It’s also a great activity to do with family!

Notes on Key Ingredients for Perfect Vegan Cheese Crackers

Below, you’ll find important information regarding the ingredients and instructions. The complete recipe with precise measurements and detailed steps is available further down in the recipe card.

• Nutritional Yeast: This is the cornerstone of our cheesy flavor. You can typically locate it in the spice aisle of most well-stocked grocery stores, often near other specialty health foods or bulk bins. Look for brands that offer fortified nutritional yeast for added B vitamins, which contribute to overall health. It has a distinctly savory, umami-rich, and slightly nutty flavor profile that beautifully mimics aged cheese.
• All-Purpose Flour: For a gluten-free version, I highly recommend using a high-quality all-purpose gluten-free baking flour blend (often labeled as “measure-for-measure” or “1-to-1”). These blends are specifically formulated to replace wheat flour in baking without altering the texture significantly. If you don’t adhere to a gluten-free diet, conventional (wheat) all-purpose flour will work perfectly and yield excellent results.
• Ground Black Pepper: This adds a subtle, peppery kick that complements the cheesy flavor. It’s an optional addition but highly recommended for a more complex taste.
• Dried Rosemary: Infuses the crackers with a wonderful herbaceous aroma and savory depth. Finely crushed dried rosemary integrates best into the dough. If you prefer, fresh rosemary, finely minced, can also be used.
• Sea Salt: Essential for seasoning the dough and enhancing all the other flavors. A sprinkle of flaky sea salt on top before baking adds a lovely visual and textural element.
• Garlic Powder & Onion Powder: These two ingredients are critical for building a robust savory base, mimicking the complex flavors often found in aged cheeses. They add a deep, aromatic background to the nutritional yeast.
• Ice Cold Water: This is a crucial element for achieving a flaky, crispy cracker texture. The cold water helps prevent the butter or oil from melting too quickly when mixing the dough, which in turn creates steam pockets during baking, resulting in a lighter, crispier cracker. To prepare, simply pour some water into a glass with ice cubes, let it chill for a few minutes, then measure out the required amount, discarding the ice.
• Olive Oil: Provides richness and helps bind the dough. For an even richer, more buttery flavor, you can substitute vegan butter (slightly softened) for the olive oil. Both options work wonderfully, so choose based on your preference.

Does nutritional yeast really taste like cheese?

The flavor of nutritional yeast is unique and complex, making it a fantastic cheese substitute in vegan cooking. It’s not an exact replica of dairy cheese, but it definitely possesses a distinctly cheesy, umami-rich, and slightly nutty profile that strongly reminds many of an aged Parmesan. This resemblance is precisely why it’s a staple in vegan kitchens for creating cheese sauces, dips, and even my favorite homemade vegan Parmesan! It brings a savory depth that is truly satisfying.

How to Make Delicious Vegan Cheez-Its in 30 Minutes

These incredibly satisfying vegan cheese crackers are surprisingly quick to prepare, taking only about 30 minutes from start to finish. This means you can easily whip up a batch whenever a craving for a crispy, cheesy snack strikes! Here’s a step-by-step guide to help you achieve cracker perfection.

1. Form the Dough: In a spacious mixing bowl, combine all the dry ingredients – nutritional yeast, flour, salt, pepper, garlic powder, onion powder, and dried rosemary (if using). Whisk them thoroughly to ensure an even distribution. Next, pour in the olive oil and the measured ice water. Using your hands, gently mix everything together. Initially, the mixture will resemble pea-sized crumbs. Continue to work it with your hands, pressing and folding, until the crumbs come together to form a cohesive dough. Knead the dough for approximately 2 minutes to develop a smooth, uniform texture.

2. Chill the Dough: Once the dough is formed, shape it into a neat ball. Wrap it tightly in plastic wrap and place it in the freezer for about 10 minutes. This chilling step is vital as it helps solidify the fats in the dough, making it much easier to roll out thinly and contributing to a wonderfully flaky texture in the final crackers. While the dough chills, begin preheating your oven to 400°F (200°C).

3. Roll Out the Dough: Remove the chilled dough from the freezer and unwrap it. Place the dough ball directly onto a piece of parchment paper. Using a rolling pin, roll the dough out as thinly and evenly as possible, aiming for a thickness of about 1/8-inch. The thinner you roll it, the crispier your crackers will be. Rolling directly on parchment paper makes transferring the cut crackers to the baking sheet much easier.

4. Form the Crackers: With a sharp knife or a pastry wheel, carefully cut the rolled-out dough into 1-inch squares. To mimic the classic Cheez-It look, poke a small hole into the center of each square using a skewer, toothpick, or the tip of a small clean object. Arrange the cut crackers on a parchment-lined baking sheet, ensuring they have a little space between them for even baking. Lightly sprinkle the tops with a pinch of extra sea salt for added flavor and visual appeal.

5. Bake to Perfection: Transfer the baking sheet to your preheated oven. Bake the crackers for 10 to 12 minutes. Keep a close eye on them, especially towards the end, as baking times can vary slightly depending on your oven and the thickness of your crackers. They should be golden brown and appear crisp.

6. Cool and Serve: Once baked, remove the vegan Cheez-Its from the oven and let them cool completely on the baking sheet. This cooling period is crucial; as they cool, they will continue to crisp up, achieving that irresistible crunch we all love. Serve them as a standalone snack, with your favorite dips, or as a crunchy addition to soups and salads!

Tips for Success: Ensuring Perfect Vegan Cheez-Its Every Time

To guarantee your homemade vegan Cheez-Its turn out absolutely perfect, crispy, and bursting with flavor, keep these valuable tips in mind:

• Measure Ingredients with a Kitchen Scale: For baking, precision is key. While measuring cups work, a kitchen scale provides the most accurate measurements, especially for flour and nutritional yeast. This ensures the correct ratios, leading to consistent results, and often means fewer dishes to wash!
• Embrace a Crumbly Dough (Initially): Don’t be alarmed if your dough seems a bit dry and crumbly at first. This is normal for cracker dough, as you want to avoid over-hydrating it. The key is to keep pressing and kneading it together until it fully combines. If, after a minute or two of kneading, it genuinely won’t come together, you may add one tablespoon of ice water at a time, very sparingly, until it forms a cohesive ball.
• Roll Out the Dough Evenly and Thinly: This is arguably the most crucial step for crispy crackers. Aim for a consistent thickness of 1/8-inch across the entire sheet of dough, from the center to the edges. Uneven rolling will result in crackers baking at different rates – some might burn while others remain soft or doughy. Use a ruler if needed, and gently rotate the dough and parchment paper as you roll to ensure evenness.
• The Importance of Cold Water: As mentioned, ice-cold water helps keep the fat in the dough solid. This creates tiny pockets of air and steam during baking, leading to that coveted flaky, crisp texture.
• Don’t Skimp on Cooling: It’s tempting to try a warm cracker right out of the oven, but resist! Crackers continue to crisp up as they cool. If they seem slightly soft when you first pull them out, don’t worry – they will achieve their full crispness once completely cool.

Flavorful Variations to Explore

While I adore the subtle herbaceous note of rosemary in these vegan cheese crackers, the beauty of homemade recipes is the endless possibility for customization. Don’t hesitate to get creative with your flavor combinations!

• Herbaceous Twists: Instead of rosemary, try dried thyme, oregano, or a blend of Italian herbs for a different aromatic profile. Freshly chopped chives or dill can also be added to the dough for a fresher, brighter taste.
• Smoky & Spicy: For a deeper flavor, add a touch of smoked paprika to the dry ingredients. If you like a little heat, a pinch of cayenne pepper or chili powder will give your crackers an exciting kick.
• Everything Bagel Inspired: Sprinkle the tops of the cut crackers with everything bagel seasoning before baking for a savory, garlicky, and oniony crunch.
• Black Pepper Power: Increase the amount of freshly ground black pepper for a more pronounced peppery bite, akin to Cacio e Pepe.
• Nutritional Boost: Consider adding a tablespoon of ground flaxseed or chia seeds to the dry ingredients for a subtle nutty flavor and an extra dose of omega-3s.

Remember, the core dough recipe provides a perfect canvas, so as long as you maintain the overall proportions and liquid content, you have plenty of room to experiment with seasonings and toppings.

How to Store Your Homemade Vegan Cheez-Its

To keep your delicious homemade Vegan Cheez-Its fresh and crispy for as long as possible, proper storage is key. Store them in a sealed, airtight container at room temperature. A cookie tin or a sturdy plastic container with a tight-fitting lid works perfectly. They will maintain their excellent taste and texture for about a week. If they happen to lose a bit of their crispness over time, you can briefly re-crisp them in a preheated oven at a low temperature (around 250°F / 120°C) for 5-10 minutes, then let them cool completely.

Enjoy, friends! If you try this homemade Vegan Cheez-Its recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also be thrilled if you could leave a comment below and give the recipe a rating! Your feedback is incredibly valuable. Thanks so much for being here!

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Vegan Cheez-Its

Servings:

80
servings

Prep Time:

18 minutes
mins

Cook Time:

12 minutes
mins

Total Time:

30 minutes
mins

You only need 30 minutes to make your own homemade vegan cheese crackers! They’re crispy, crunchy, and full of cheesy flavour.

5 (from 3 ratings)

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Ingredients

• ½
  cup
  Bob’s Red Mill Nutritional Yeast,
  30g
• 1
  cup
  Bob’s Red Mill Gluten Free All Purpose Baking Flour*,
  148g
• ½
  teaspoon
  freshly ground black pepper,
  (1.15g) optional
• ½
  teaspoon
  dried rosemary,
  (1g) optional
• ½
  teaspoon
  sea salt,
  2.8g
• ½
  teaspoon
  garlic powder,
  1g
• ½
  teaspoon
  onion powder,
  1g
• ¼
  cup
  ice cold water,
  + 1 tablespoon (74mL) if it is looking crumbly
• ¼
  cup
  olive oil,
  60mL or vegan butter, slightly softened

Instructions

• In a large bowl, add all the dry ingredients (nutritional yeast, flour, black pepper, dried rosemary, sea salt, garlic powder, onion powder) and stir them thoroughly to combine. Pour in the olive oil and the ice water. Using your hands, mix everything together. The mixture will initially form pea-sized crumbs. Continue to work the mixture with your hands, pressing and kneading, until it forms a cohesive dough ball.
• It is normal for the dough to appear a bit dry and crumbly at first. It takes some time and consistent pressure to fully absorb the liquid and come together. If, after about a minute of kneading, the dough is still excessively dry and difficult to work with, you may add one extra tablespoon of ice water, mixing it in thoroughly until the dough is pliable. Avoid adding too much water, as this can make the crackers tough.
• Knead the dough vigorously for about two minutes to ensure it is smooth and uniform. Form the dough into a ball, wrap it tightly with cling wrap, and place it in the freezer for approximately 10 minutes. During this time, preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
• Remove the chilled dough from the freezer. Place it on a piece of parchment paper and, using a rolling pin, roll the dough out as thin as possible, ideally less than 1/8 inch thick. The key to truly crispy and flaky crackers is a very thin, even roll. Try to maintain consistent thickness across the entire sheet of dough to ensure all crackers bake uniformly.
• Using a sharp knife or a pastry cutter, carefully cut the rolled-out dough into 1-inch squares. Cut both vertically and horizontally across the dough sheet.
• To achieve the classic Cheez-It look, poke a small, decorative hole into the center of each cracker. Carefully transfer the cut crackers onto a fresh parchment-lined baking sheet, making sure they are not touching each other to allow for even crisping. Alternatively, if working on the same parchment, gently separate them. Sprinkle the tops with a little extra sea salt for an enhanced flavor and texture.
• Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Due to potential slight variations in dough thickness, some crackers may bake faster than others. Begin checking for doneness around the 10-minute mark; they should be golden brown and feel firm.
• Remove the crackers from the oven and allow them to cool completely on the baking sheet. It’s important to let them cool fully, as they will continue to crisp up as they come to room temperature. Once cooled, they will be perfectly crunchy and ready to enjoy!

Notes

Store your homemade Vegan Cheez-Its in a sealed airtight container at room temperature. They’ll keep for about a week.

 

The dried rosemary and black pepper are optional additions. If you’re serving these to children, they might prefer the pure cheesy flavor without these extras. However, for a more sophisticated and complex taste profile, we highly recommend including these two ingredients!

Calories:
15
kcal

,

Carbohydrates:
1
g

,

Protein:
0.4
g

,

Fat:
1
g

,

Saturated Fat:
0.1
g

,

Polyunsaturated Fat:
0.1
g

,

Monounsaturated Fat:
1
g

,

Sodium:
15
mg

,

Potassium:
6
mg

,

Fiber:
0.2
g

,

Sugar:
0.1
g

,

Vitamin A:
0.1
IU

,

Vitamin C:
0.004
mg

,

Calcium:
1
mg

,

Iron:
0.1
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
American

Course:
Snacks

Author:
Jessica Hylton