Attention snack lovers! I’ve got a treat for you today! If you love snacks that are crispy, crunchy, and cheesy, then these Vegan Cheez-Its are going to be your new fave. (Bonus: They won’t even turn your fingers orange when you eat them!) You won’t believe how much cheesy flavour we pack into these little vegan cheese crackers. The secret? Nutritional yeast! Yep, good ol’ nooch is the key ingredient here, which means you get loads of cheesiness, with some added nutrition, too. To class things up a bit, I’ve added rosemary for some herbaceous flavour, but you can definitely skip that if you want the traditional Cheez-It experience here. If you’ve never made homemade crackers before, it’s easier than you might expect. Just make a dough, roll it out super thin, cut the crackers, then bake them to crispy perfection. I cut basic squares here, but you can use small cookie cutters to create shapes, too—just pat together the scraps, roll them out again, and keep cutting. (Want some more vegan snack ideas? I’ve got ’em! Here’s Three Ways To Make Kale Chips, my favourite Crispy Roasted Chickpeas, and my picks for The 16 Best Vegan Snacks Ever.)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Nutritional yeast – You can usually find this with the spices at the grocery store; if yours has a bulk section, you might be able to find it there, too.All-purpose flour – I used an all-purpose gluten-free baking flour (AKA a measure-for-measure substitute), but if you’re not on a gluten-free diet, regular (wheat) all-purpose flour is just fine.Ground black pepperDried rosemarySea saltGarlic powderOnion powderIce cold water – Pour some water into a glass with ice cubes; once the water is chilled, measure out what you need for the recipe and discard the ice.Olive oil
Does nutritional yeast really taste like cheese?
Yes and no. It’s not exactly like cheese, but it does have a cheesy flavour, although it also has a note of nuttiness to it, which reminds me of an aged Parmesan. In fact, I use it to make my favourite vegan Parmesan!
How to Make Vegan Cheez-Its
These vegan cheese crackers take just 30 minutes to make, so you can whip them up whenever you’re craving a crispy, cheesy snack. Here’s what you’ll need to do. Form the dough. Whisk together the dry ingredients in a large mixing bowl. Add the olive oil and ice water and use your hands to mix everything together until pea-sized crumbs form. Then, press the mixture together to form a dough. Knead for 2 minutes. Chill. Form the dough into a ball and wrap it in plastic wrap, then freeze it for 10 minutes. Begin preheating your oven to 400°F/200°C. Roll out the dough. Unwrap the dough and place it on a piece of parchment paper. Roll it out to 1/8-inch thick. Form the crackers. Use a knife or a pastry cutter to cut the crackers into 1-inch squares and poke a hole into the center of each. Place them on a parchment-lined baking sheet and sprinkle them with salt. Bake. Place the baking sheet in the oven and bake for 10 to 12 minutes. Cool. Let your vegan Cheez-Its cool completely on the baking sheet before serving. As they cool, they’ll get crispier!
Tips for Success
I have some hints and tips to help you make sure your vegan Cheez-Its turn out delicious!
Measure the ingredients with a kitchen scale. You won’t have to wash as many measuring spoons and cups, and you’ll be certain to have the right proportions.Expect a crumbly dough. But if it won’t come together, you can add another tablespoon of water.Roll out the dough evenly. It should be 1/8-inch all around, from the center to the edges. If different spots have different thicknesses, your crackers will all finish baking at different times, or some will be doughy on the inside.
Variations
I love the flavour of rosemary in these vegan cheese crackers, but thyme is lovely too. Try smoked paprika or sprinkle the tops of the crackers with everything bagel seasoning. There’s a lot of room to experiment with vegan Cheez-Its as long as you don’t change the dough or overall proportions of the recipe.
How to Store
Store your homemade Vegan Cheez-Its in a sealed airtight container at room temperature. They’ll keep for about a week. Enjoy friends! If you make this homemade Vegan Cheez-Its recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
