Vegan Cheez Its

Vegan Cheez Its! Crispy, Salty, Undetectably Cheesy! #vegan

You either love Cheez Its or you don’t. If you’re in the camp of total fan girls, this is the recipe for you!

Vegan Cheez Its!

If you’ve ever tried Cheez Its you know how salty and cheesy they are. It’s kind of addictive if you favor savory foods.

Well, the thing is, a little sea salt and nutritional yeast (nutrition diva and flavor bomb) can totally mock that flavor of the real thing without going into dairy land! It’s kind of like magic.

Easy Vegan Cheez Itz!  8 natural ingredients, baked, super cheesy flavor!

The awesome thing about this recipe – besides the fact that it requires just 8 ingredients – is that it’s quick and considerably healthy!

A mix of flours give a bit more nutritional value (oat and cornmeal + unbleached all purpose) and instead of going for all vegan butter, I mixed in some olive oil for added nutrition. The nutritional yeast and cornmeal are what give it that vibrant yellow “cheesy” color.

Vegan Cheez-Its! 30 Minutes, 8 Ingredients, baked not fried. So dang cheesy!

About 15 minutes in the oven and you’re good to go! These taste very close to the original, I’m telling you! John even agreed and he’s a harsher critic than I. I think you’re going to love these; they’re

Slightly crisp
Ridiculously cheezy
Kind of addictive
Highly shareable

Healthified Vegan Cheez Its! No cheese, no dairy, just pure salty cheezy goodness!

I hope you enjoy this vegan knock-off recipe! And if you do try it, be sure to take a photo and post it to Instagram with the hashtag #minimalistbaker. I’d love to see! Enjoy!

Easy Vegan Cheez Its | 30 minutes, 8 ingredients, undetectable flavor difference, just like the real thing only vegan! #vegan

4.9 from 9 reviews

Vegan Cheez Its
Prep time

Cook time

Total time


30 Minute cheesy vegan crackers that taste just like Cheez Its! Simple, fast and surprisingly close to the original. So cheezy!
Recipe type: Snack
Cuisine: Vegan
Serves: 6

  • 1-2 Tbsp Nutritional Yeast (add more for a more intense “cheese” flavor)
  • 1/2 tsp Garlic Powder
  • 1 tsp Sea Salt (reduce to 3/4 tsp if desired as they’re pretty cheesy/savory)
  • 1/2 cup + 2 Tbsp Unbleached all purpose flour or Whole Wheat Pastry Flour
  • 1/4 cup Oat flour (or just sub more all purpose)
  • 3 Tbsp Yellow corn meal
  • 3 Tbsp Olive Oil or vegan butter (such as Earth Balance | I did a 1/2-1/2 mix of both)
  • 2-4 Tbsp cold water

  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Add dry ingredients to a food processor and process to thoroughly combine.
  3. Then add olive and/or butter and pulse again until crumbly.
  4. Add cold water 1 Tbsp at a time until it forms a loose dough (see photo). You don’t want too much water, so go easy on it and add a little at a time. It shouldn’t need more than 3 Tbsp.
  5. Remove from processor and form into a loose ball with your hands. It’s actually good for this dough to be worked and warmed by the heat of your hands, so don’t worry about touching it too much. However, you are not kneading it, just forming it into a disc.
  6. Lay on a lightly floured surface – I found parchment worked great as my flat surface – dust the top with flour, and roll to 1/8th inch thick with a lightly floured rolling pin. Use a knife, pizza cutter or small cut cookie cutter shape to cut the dough into square crackers. Optional: dot the centers with a fork prong or chopstick for more character/resemblance to a Cheez-It.
  7. Bake at 350 for 12-17 minutes or until puffy and golden brown. These are pretty tender. For a crispier cracker, bake until golden brown. Makes about 70 crackers.

*Though I didn’t try making these gluten free, it’s worth a shot if you’d like with my favorite gluten free flour blend in place of the unbleached all purpose.
*Lightly adapted from Chef Chloe and Oh She Glows

Nutrition Information
Serving size: 11 crackers Calories: 78 Fat: 4 g Saturated fat: 0.6 g Carbohydrates: 8.9 g Sugar: 0 g Sodium: 215 mg Fiber: 0.8 g Protein: 1.6 g


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  1. Andrea says

    I’ve come back to this recipe a million times already whenever I need a quick salty snack. I think that they taste cheesier when you use more salt/earth balance for those that didn’t think they had enough!

    But even the times when they have come out not tasting like the original, I still think they are an even better replacement! So good, I don’t want the greasy dairy filled ones anymore.

    Thanks for the recipe!


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