Vegan Cheez Its

These are fun to make and delicious. My batch was really dry so I needed an extra Tbsp of EVOO and 1-2 extra Tbsp of water. Maybe because I’m at altitude and the air is dry here??? I have no idea. I will definitely be making these again. Since all the ingredients are healthy and filling, I only eat 5-6 at a time before I the snack urge leaves me (vs. eating half of box of its namesake). Thank you for this recipe!

I made these and followed the recipe exactly except used 3tbsp of nutritional yeast. They turned out really good and crispy. Very easy to make as well.

I made this tonight without the oat flour. Though it didn’t turn out bad I did need to add a lot more water than listed. I’m wondering if it’s because of my crappy food processor not blending it well enough. I sprinkled Turmeric Powder and more Nutritional Yeast flakes on before baking. I’ll try it again. I’m wondering if adding a little bit of almond milk would make this a little bit more moist? Then again my new place has an electric stove. 🤮

These are awesome, I’ve just made them for the fourth time! We make them Gluten Free with GF flour and GF oat flour, tends to need a little more flour to get the right consistency. Another great recipe ☺️

NO WAY!! these are absolutely SPOT ON! I made them way to thick and put too much nooch, so that flavor was kinds obvious, but other than that they were absolutely sensational, and a quick and easy party snack. Thank you for putting this recipe out there!

These were delicious, quick and easy. I made this gluten and oat free by using 1 cup of chickpea flour instead of the flour/oat flour, I also left out the cornmeal and salt and only needed 1 TB of olive oil. Looking forward to trying these with other spices, like the cayenne suggested below!

Just made these last night and they turned out great! A few notes: I got the dough about as thin as my rolling skills would allow and they were probably a bit thicker than 1/8″, so I only got ~55 crackers out of them but the texture is still good. I used 2 tbs of nutritional yeast and actually wish I had used a bit more! Also added some cayenne for extra flavor which I would HIGHLY recommend!

THESE ARE AMAZING. I used all flour and no oat flour. My dough was super crumbly so I doubled the olive oil and did 3 extra tablespoons of water. Not sure if it was the flour swap or maybe it was my corn meal? But once I got it to stick together enough to roll it was golden. I can’t stop eating them. This will become a staple in our house for sure!

I don’t know why, but my cheese-its were much, much darker in color, so I couldn’t tell at all when they became golden brown and just had to guess based on the texture.

I also think these don’t really taste at all like cheese-its. I’ll definitely take the advice of the folks in the comments and double the nutritional yeast next time.

This is a great recipe! I followed the recipe pretty closely, going a little heavier on the nutritional yeast as suggested. I don’t think I quite got it thin enough, so it took a little longer to cook. I am not a great cook, but this recipe seems very forgiving and was easy to follow. I did make one minor modification: just like when making pie crust I substituted 1 tbs of water with vodka from the freezer. They were really delicious!

I made these and they were so good! I did a few modifications, I added 4 tbsp of nutritional yeast and just took 2 tbsp of flour out. I also added some paprika and about a tsp of hot sauce, also some turmeric purely for color. These crackers were really good and flavorful, I need to make a double batch next time!

Every time I make these I make a double batch. I have no idea how you get yours so thin though! Mine are twice as thick at least LOL.

I’ve been craving cheez it’s for years.. and this recipe really got the flavor just right! Very yummy!
I did make a little accidental change though. I checked to make sure I had all of the ingredients.. but halfway into making them I realized my cornmeal was actually chickpea flour! There was no turning back so I went ahead and used it (despite its very different texture). The crackers are crispy and tasty… but definitely planning on trying the cornmeal next time! Thebchickpea flour may have given them a smoother texture when they could have been a little more airy/crisp.
Also, this recipe was much easier than I thought!

Oh I used half all purpose white flour and half whole wheat pastry flour. Have to double the recipe because they get eaten so fast in my house

We love these crackers. I have been a vegetarian since 1974 and am so happy to have come this recipe. I used 1/4 cup chickpea flour instead of the oat flour and sprinkled on some everything bagel topping. Yum.

I made these this morning. I used whole wheat flour, and I did add about 25 g of almond flour simply because that’s the amount of almond flour I had left and this seemed like a recipe that would be robust to flour alteration. I used 9 g of nutritional yeast (for people using US customary, recipe calls for 3-6 g). I used all vegan butter (Melt buttery sticks). And, inspired by Vtopia Vegan Cheese Shop & Deli’s vegan mac and cheese which is kind of mustardy, I added a few teaspoons of ground mustard. I also used a little less than 1/2 teaspoon of salt, which I thought was plenty. The dough was super flavorful and I was really excited about it, but all the flavor notes of the masa, the mustard, the nooch kind of baked out of the crackers. I was surprised how little the mustard especially (I added like a teaspoon or more) impacted the final flavor. They’re still good! Their texture has a pleasant, buttery bite (I went for about 21 minutes, not 17). But they’re not crackers I’d eat by themselves, in cheez-it fashion. They’re a great vessel for dips.

These turned out great! I used 1/3 whole wheat flour (regular) with the oat and white. I didn’t have any cornmeal so I added some wheat germ and ground flax seed which seemed to work well. Like others, I added more nutritional yeast and needed a little more water when mixing. I used a clove of garlic rather than powder and had no problems. (I also added onion powder and paprika : )

So good! Do they taste like Cheez It brand crackers? Maybe not, but that’s likely just as well as I remember those crackers being full of weird ingredients and not so tasty. I made the crackers according to the recipe and went for the higher end of the range on nutritional yeast and salt (I used Himalayan pink salt) as I like savory/salty snacks. The first time I made them, I used the median amount of salt and found the crackers a bit bland for my taste, but upping the salt the second time around suited my taste quite well. I used all-purpose flour, oat flour, the optional baking soda, and a mix of vegan butter and olive oil. I was definitely on the high end of the the range for water added to make a cohesive dough. I found the crackers to be almost overcooked at the low end of the cooking range in my toaster oven (which is usually pretty good for baking), but at the upper end of the cooking range in the conventional oven.

these taste like flour. needs a lot more nuch and seasoning. good base recipe just probably double the seasoning and add paprika.

I’ve made these a few times now and they are great! But I do always end up adjusting the recipes I try to better suit my tastes. With this one, I found that running most of the dry ingredients through a coffee/spice grinder (even the salt) helped remove some of the gritty texture from the crackers in the end. I didn’t use a food processor and it all worked out fine. Just used a wooden spoon or my hands.

I can see how some people might think it’s too salty, but I think it depends on whether you use the oil or butter. And if using the butter, probably the brand matters as well. I used all earth balance and full amount of salt and I liked them. I’m thinking this might add to the addictive quality. Perhaps I’ll dial it down a little next time.

I also added a few dashes of chili powder, turmeric, and smoked paprika to the mixture, as well as extra nooch. So good! They actually had a kind of Dorito thing going on. Haven’t had those in YEARS so… YUM!!!

Definitely gotta roll them thin enough. I thought I got them pretty thin and they still came out a little too chewy for my preference. But I have hope for these! Maybe a little extra baking time, too.

Thank you for a great DIY cracker recipe!

I can’t believe that I just made crackers! These turned out so well, though I think that next time I’ll add more nutritional yeast–didn’t taste quite cheesy enough. Still, nice and crunchy. I used half olive oil and half vegan margarine and hand mixed the dough (I don’t like using machines when I bake) and it was SO easy, people. Took me like no time at all. I’m totally making another batch tomorrow. P.S. The dog loved them, also.

this is one of my ALL TIME favorite recipes. my family and friends who are not vegan love these crackers as well! they are super delicious, and my family often helps me make a double batch since we all eat them. thank you so much for sharing this. it is really the best. we always add extra nutritional yeast! :^)

Cheezits are one of my fave snack, but so Not Healthy. I just tried the recipe , and these crackers are awesomely delish, savory and salty. I think I rolled them a bit too thick, so I will make them thinner next time, and I like the idea of a little turmeric for color. Thanks for the terrific recipe!

I know it’s been a long time since this recipe was originally posted, but I just saw it last night on Pinterest. I recently bought The Minimalist Baker cookbook and knew it had to be good. (So many good recipes.) I used your gf flour mix and even my husband — who thinks he can always pick out gf — thought they were good. Only complaint is that even the 3/4 tsp of salt is a bit too much. I will cut down to 1/2 tsp next time. With the gf flour you definitely have to add extra water until dough forms, but has easy enough. Excellent crackers!

made these last night with just wholemeal flour so they were a bit more rustic and added some garam masala for a spice hit. Dipped them in homemade vegan pesto, they were gorgeous. making some more today for a healthier work snack and will do smaller batches with different spices like paprika or coriander. thanks

These taste like flat biscuits. They’re good in a weird way, but Cheez-it knockoffs, they are not. I put some strawberry jelly on mine and it was quite good. Don’t judge.

Maybe it was because my oat flour wasn’t ground enough. I also used 1/4 tsp salt which was plenty with salty vegan margarine. The dough was dry with 3 tbps of water and there wasn’t enough fat, which I understand the point was for them to be healthier, but just an observation. Thanks for the recipe and nice photos.

Does the math indicate 66 crackers should come from a batch? (11 per serving size x 6 servings?) I didn’t get anywhere near that. I think I may not have rolled them thin enough because they also took longer than 17 minutes to get a bit golden. I found the flavor to be VERY salty. Also, after cutting the first batch, I found that putting the scraps back together to re-roll and cut again very difficult. I’m disappointed in these, sorry. :(

These are wonderfully addictive! I’ve made 20? times – two times last week and I’m making a double batch ATM to share with friends. Sorry, I just kept forgetting to comment, so I’m doing it now. My hubby & I love how our house smells when they’re done! I make them GF and they turn out fantastic, though I’ve not made them with regular APF so I can’t compare. Thanks Dana for all your recipes. I actually make your granola bars, chocolate & truffles all the time too. They’re all staples in my home.
Back to baking! :)

Hi there!

My sister is sensitive to gluten so I made these using Bob’s Red Mill 1-1 GF flour in the place of the all-purpose (since that’s what I had) for which you call. They turned out really well! I did, though, have to use more water than what you specified. I didn’t keep track but it was probably about double. I can’t wait to take them to our Thanksgiving celebration tomorrow! Thank you again for another fab recipe.

I am making this right now for the 5th(?) time? Very good ‘Cheez-it’ cracker. My sweetie hates when we run out! I make them GF for him & they turn out great in my opinion. Thanks Dana for another superior recipe!

Thanks for this recipe! I have a little girl with a ton of food allergies and was able to make these safely for her. Garlic is one of her allergies so I used onion powder instead no problem.

Omg just made these but GF using almond flour instead of all purpose. So much better than cheezits. I’m going to eat the whole batch!

I just made these with a friend and we both agreed they were good but WAY too salty. I will try half the salt next time because everything else was great (flavor and texture)! I couldn’t eat them because of the salt issue but she could, so I guess you have to know your preference for salty.

made these! we love them! awesome recipe. THANKS!!!

Just made these — yummy! Not exactly like a cheeze it, but pretty darn good. My daughter and partner couldn’t stop eating them.

One issue: I added three TBSP of cold water and tried to roll it out, but it was a crumbly mess. I put it back in the food processor, added another TBSP of water, pulsed it, and it softened right up and was able to roll. So, you may need to add more than 3 TBSP of cold water.

Next time I’m doubling the recipe and adding some turmeric for color. Awesome recipe, as always!

Kinda taste like cardboard, maybe my nutritional yeast is old or something, I’d recommend doubling the nutritional yeast to get the cheese flavor.