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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    • Dana Shultz says

      It will definitely affect the texture/flavor, but it should work! Let me know if you try that method :D

  1. says

    You are such a clever one, Dana. How did you know that Cheez Its were my number one no-shame-but-sorta-secretly-shamed salty snack? Loving that cornmeal addition too :)

    • Dana Shultz says

      Me, the clever one? I was just looking at the V GF pizzas on your blog today and my mind was BLOWN. Like, whoa. How do you come up with this stuff?! Can we just get this over with and be besties already? Kthanks bye.

  2. says

    These look so good! I have been meaning to try Somer’s at Vedged Out blog Cheez Its, but just have never gotten around to it. I love that you use oat flour, I use oat flour all the time in my gluten-free baking! I also love the hefty dose of nutritional yeast, I am kind of addicted to it :)

  3. says

    These Cheez Its look perfect! Everything about them. I hope you know that I absolutely wallow in all your awesome cheesy cheese-free recipes. Seriously. Please keep it up – you guys are awesome.
    Okay now my sister is begging me to make these! And I think this time I’m definitely going to cave to her pleading. ;)

    • Dana Shultz says

      Thanks Abbie! Cheese was a hard thing for me to give up, but now that I know there’s so many dairy-free alternatives out there, I hardly miss it at all! Let me know if you give these a try :D

  4. hippymomelizabeth says

    Your post states you either like them or don’t, well im a no go but your recipe is still awesome Im more of a garlic “triscuit” and cheese on top kind of girl… Just wondering how do you decide what recipe will be featured next each time, is it just kind of what ever fits best for the time or is there some kind of formula behind your method? Just asking ?

    • Dana Shultz says

      Sometimes it’s whatever pops in my mind, other times it’s seasonal recipes. So sometimes there is a method to my madness, but other times, there’s not!

  5. Maria says

    I made these today when I came home from school pulsing 1/4 cup of oats on my processor to make the oat flour and using only extra virgin olive oil. They were so good and tasted so much like the original (I guess that tells you how long it’s been since I last had the processed kind)! Thanks for the recipe!

  6. Anne says

    You are my new favorite blog. My husband and I are allergic to milk :( I keep having dreams where I’m eating Cheezits and suddenly realize I shouldn’t be! The craving will be satisfied!

  7. Shannon says

    Expletive expletive expletive! I love Cheez Its. I gave them up when I switched to clean eating a few years ago. So many tasty, yet empty calories. I am SO ready to try this recipe (and eat it all up).

  8. Bianca says

    I looove to munch on anything salty + cheesy during those long hours between lunch and dinner. If I don’t havd any cornmeal, though, can I simply replace with more oat/all-purpose flour and add some tumeric for color? Thanks!

  9. Angela says

    Thrilled I found this lovely website, I just started a vegan lifestyle, and your blog gives me hope that I can still have treats! New follower, and stoked to get baking this weekend (:

    Hope this finds you with a smile!

    PS. the printing option on your website – pure awesome! Having a picture of the food at the top makes it so much more appetizing! It’s a small detail, but seriously its great (:

  10. Katherine B says

    Nom! These remind me a lot of Chef Chloe’s vegan “goldfish” recipe, which is delicious. I like to make them with my mini bunny cookie cutter. I will have to try your recipe, which looks equally delicious!

  11. Wendy says

    I awoke one day on Spring break to find this recipe in my inbox and knew i had to try these. Oh my, they are so yummy! I have tried other cracker recipes before but this one really is the top of the list for us. I started an instagram account just so i could do that hashtag thingie to the pic i took of the crackers. My pic isn’t that great as my nutritional yeast is not the bright yellow kind but the taste is what matters. My husband wanted to know where i bought them, lol! Thanks for sharing :)

  12. says

    Dana, I just wanted to let you know that you inspire me so much. My husband gave up Cheez-its several years ago, and then went vegan a couple years later. I have been wanting to try to make him a healthy vegan version for a long time, and tonight, thanks to you, I did! I have to admit that I made your version and then experimented a bit to make a batch with chickpea flour which is not only high in protein but naturally gluten-free. Both versions came out great! Keep an eye out for an upcoming blog post where I credit your recipe in my adaptation. ;)

  13. Cassie says

    I made these yesterday and followed the recipe to a “T”. They are quite yummy, but I don’t think they’re cheezy enough (mine have a hint of cheezy taste, but mostly taste like I baked some flour and water!) Has anyone run into this “problem”. I did indeed use 1 T of nooch, should I try it with a bit more?!

  14. Kim Sloan says

    Any idea how they would work out without the oil? I know the texture probably wouldn’t be the same. We follow a WFPBNO diet, but I would like to make crackers for my family . . . Any suggestions for a suitable replacement for the oil?

  15. TW says

    These sound awesome, Cheez its are my #1! what kind of nutritional yeast? I’ve never bought any. tyvm

  16. says

    I love making crackers and have made tons of them different ones, from black olive hemp crackers to butternut squash saffron crackers, to coconut cucumber crackers. I’ve done the cheesy ones too and used nutritional yeast for it, works great and super healthy, what a wonderful ingredient nutritional yeast is.

    I haven’t used All Purpose or an Oat Flours though for the crackers. The best crunchiness I achieved with brown rice flour undoubtedly, or corn flour + almond meal is a killer one too.

    Please make more crackers! (: Like your blog.

    • Dana Shultz says

      Yay! Glad you liked them, Alexander. Thanks for sharing your modifications! Super helpful. Cheers!

    • suz says

      great ideas!! sooo happy!! thanks, Dana… for your brilliance!! it shines in my mailbox with every single recipe you create, photograph and send. deep bow.

  17. says

    I tried this recipe tonight and it’s so tasty! Mine came out much denser then yours look though. Did you do anything to help them get a little fluffy? They are still great to munch on though!

  18. Stephania says

    I made these last night; they were really tasty, but tasted nothing like the real thing, in my opinion. Thanks for the recipe! Nice blog. :)

  19. Davina says

    I made these and they were fantastic and did taste surprisingly like the original. I added about 1.5 extra tablespoons of nutritional yeast and the flavor was very “cheesy” which I loved. Will be making again! Thanks!

  20. Pebbles says

    I made these just now! Although I’ve never had cheez-its (You can’t get them here as far as I know) so I can’t compare, these are really good!
    My mom found them a bit dry though so I may adjust it a little.
    Thanks for the recipe!

  21. Maria says

    Thank you for the recipe, can’t wait to make these!! I read your GF blend, but do you think if I just subbed almond flour instead of the blend it’d work the same??
    THANKS again, your recipes are truly mouthwatering!!

  22. Emily says

    I wanted to post for the gluten free people out there: I’ve made this recipe twice now, and the first time I used Bob’s Red Mill Gluten Free Flour blend (in place of the all purpose flour). They came out great!

    The second time, I made two batches, both with garbanzo and fava bean flour blend (also Bob’s Red Mill) to replace the all-purpose flour. Again, they turned out perfect, with a great crunch.

    Other adjustments I made: I used three heaping tablespoons of nutritional yeast to get them really cheesy (when I did this, I used a little less garbanzo/fava flour).

    In one batch, I added half a teaspoon of cayenne pepper to make a spicy version. This made them quite spicy, which I loved, but if you try it you might want to start with less.

    So happy to have vegan and gluten free cheez its! They used to be my favorite snack.

  23. B says

    Being canadian, I had never tasted cheezits until I was at a music festival in the south. After my first taste of Tabasco cheezits I was hooked and I robbed a favourite band of their stash. One year later I married the lead singer. Six years later and we’ve got 2 kids and are living in Tabasco cheezit-less Canada. Can’t wait to give these a shot!!

  24. says

    I’m so glad these were good. I just had a veggie burger disaster for dinner and I needed something to snack on and restore my faith in my cooking. These were so yummy! I used WW pastry flour and I think next time I’ll be naughty and use AP flour, just so they are more of a treat. I’ll probably need to make these again soon…like tomorrow.

  25. Emily says

    I made these today and LOVE them! Cheez-its is one of the things I’ve missed most. Mine aren’t puffy, though, even though I followed the recipe. I must have done something wrong — I’ll have to try again!


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