Vegan Cheez Its

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Bowl and scattering of homemade Vegan Cheez Its

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

Food processor filled with Vegan Cheez It dough

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.

Using a pizza cutter to cut homemade Vegan Cheez Itz on a floured surface

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.

Baking sheet filled with freshly baked Vegan Cheez-Its

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

Bowl of Vegan Cheez Its

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!

Close up shot of healthy Vegan Cheez-Its on a white background

Vegan Cheez Its

30-minute cheesy vegan crackers that taste just like Cheez Its! Simple, fast, and surprisingly close to the original. So cheezy!
Author Minimalist Baker
Top down shot of a bowl filled with homemade Vegan Cheez Its
4.55 from 71 votes
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 10 (7-cracker servings)
Course Snack
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1-2 Tbsp nutritional yeast (add more for a more intense “cheese” flavor)
  • 1/2 tsp garlic powder
  • 3/4-1 tsp sea salt (use lesser end of range, if desired, as they’re pretty cheesy/savory)
  • 2/3 cup unbleached all-purpose flour or whole-wheat pastry flour*
  • 1/4 cup oat flour (or just sub more all-purpose)
  • 3 Tbsp yellow cornmeal
  • 1/4 tsp baking powder (optional // for fluffiness)
  • 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


  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • Add dry ingredients to a food processor and process to thoroughly combine.
  • Then add olive oil and/or butter and pulse again until crumbly.
  • 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 (as original recipe is written // adjust if altering batch size).
  • 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.
  • 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.
  • Bake 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 (as original recipe is written).


*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 is a rough estimate calculated with the lesser amounts of nutritional yeast and salt and with enriched flour.

Nutrition (1 of 10 servings)

Serving: 7 crackers Calories: 86 Carbohydrates: 9.9 g Protein: 1.8 g Fat: 4.4 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 177 mg Potassium: 41 mg Fiber: 0.8 g Sugar: 0 g Vitamin A: 5 IU Vitamin C: 0 mg Calcium: 3.5 mg Iron: 0.6 mg

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  1. Pike says

    Question – after you cut the dough into the pieces, do you slide the whole piece or parchment paper onto a baking sheet and bake it that way? Do the pieces need to be separated?

    I am excited about making these!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pike, you can separate them before or after baking. Let us know what you think if you give them a try!

  2. Sabrina says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Annie, if you’re referring to the nutrition, 11 grams is an error – thanks for asking about it! The nutrition information is for about 6-7 crackers. Hope that helps!

  3. Deb Z says

    I was just looking at Cheez It’s at Costco and thinking boy do I miss these. I used to love them. Then, from the sky, you drop this recipe. CANNOT wait to make these. Will come back with a rating as soon as I make them. THANK YOU for sharing as always.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shanda, we haven’t tested that, but don’t think they would crisp up as well. Let us know if you try it!

  4. Flyingmartini says

    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. 🤮

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, Sorry to hear it didn’t turn out right! Almond milk could help with this batch, if needed! We’d suggest trying with a little less flour next time to see if that helps.

  5. Sal says

    Hi there. I understand that you need this to generate money, but the amount of ads on your site greatly outweighs the content. Unfortunately, i will not be using your site because of the distracting moving ads, videos, and flashing images.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sal, Thank you for the feedback and sorry for any inconvenience. We always try to optimize for user experience, while also having ads to keep the content free and high quality.

  6. Matt says

    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 ☺️

  7. Magy says

    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!

  8. Stacey says

    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!

  9. Clarie says

    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!

  10. Katelynn says

    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!

  11. Lynn Thompson says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear that, Lynn! Did you make any modifications, perhaps to the flour? Is it possible you used whole wheat flour and not whole wheat pastry flour?

  12. George says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, George. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Yuko says


    I was really excited to try this recipe but i had a really hard time getting the dough smooth enough to roll out. I copied the recipe, used wheat pastry flour. I tried not adding more water, but I’m not sure how else I would have made it rollable. Maybe I didn’t mix it in the food processor long enough? Any tips would be much appreciated. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yuko, sorry to hear that! It sounds like maybe there was too much flour and not enough liquid or oil/vegan butter.

  14. Emily says

    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!

  15. Emily says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Emily! We assume you are using a rolling pin the roll them out?

  16. Marin says

    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!

    • Maria says

      Hi, these are incredibly delicious! The only problem I’m having is when rolling the dough, several cracks appear (I’m using a silpat and doing them GF), therefore it’s really difficult to cut them into shapes.

  17. Johanna Appel says

    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

  18. Johanna Appel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tamar, it won’t turn out yellow, but you could replace with more oat/all-purpose flour. Hope that helps!

  19. Tina says

    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.

  20. Molly says

    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 : )

      • kate says

        can they be made without dairy, oil, or coconut? Would I be able to sub in apple sauce? If yes, how much? Been looking for a WFPBNoOil cracker recipe for months. …..I think I’m getting “warm” haha

    • VeggieTater says

      I can’t use oil or added fats either, so I plan on adding maybe about 1/4 cup of mixed nuts and seeds to my little blender to make a “flour” for a healthier fat replacement. I’ve done it in other recipes and works well.

  21. Becky says

    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.

  22. Deonna Jeffries says

    MY daughter has a dairy allergy. Her school serves goldfish as snacks and I always have to provide an alternative for my daughters snack. I found a cheese-it cracker alternative by “Natural Balance” and they are very tasty but expensive! I can usually only find them at Whole Foods. But now I will try this recipe to save in cost! Thank You!

  23. Neile says

    Do I keep the dough/crackers on the parchment paper when I put it in the oven or remove them to something else? I’ve made chickpea crackers before like this and transferring them to a pan to bake was a huge mess!! Hoping to avoid that with these. Thanks!

  24. Joanne says

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

  25. Gaea says

    was happy to find your recipe blog when I googled making cheese crackers with vegan cheese. I am curious what you mean by them being tender? then you say to cook longer for crispier. I am wondering if the comparative Cheese-Its are to you tender so as to get an idea? I will probably take them out at the minutes mentioned and if I want them crispier, will put em back in a little longer?
    And also did you ever have the wonderful Hahn Carrot chips and would you consider taking on that recipe? They quit making them some years ago and there is a big fan club missing them including me !
    best blessings,

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gaea! They are tender (soft) when cooked for 12-17 minutes but for a crispier cracker, cook longer until golden brown! We haven’t had Hahn Carrot chips but I’ll be sure to add them to the recipe request list!

  26. Terri Sacco says

    I was so excited to find this recipe in hopes that Eli, my 3year old grandson would like them instead of prepackaged goldfish and cheez its. He does! I have made these 3 times so far and each time I add more nutritional yeast and he likes them better. However, the dough becomes tremendously difficult to roll out. I added more water with the second batch and the texture was way off. I was hurrying that time and really didn’t pay attention to how much water I was adding. With that being said, does any one have ideas about revising other ingredients to accommodate for 1/4 cup nutritional yeast? Should I just add more water in small increments or reduce the amount of one of the flours? Any suggestions would be greatly appreciated. Eli loves them and I will continue to make them but hope to reduce the amount of time it takes because the dough is so crumbly with all the nutritional yeast.

    • Melissa says

      Hey Terri! If you’re using 1/4 C of nutritional yeast I would say maybe leave out all of the cornmeal as well as a few tablespoons of flour and see how that works. Keeping track of how much you take out will help you in the future too in case it doesn’t turn out how you like it and you need to make changes for your next batch. Personally, I would continue to reduce the amount of flour until I got the texture I was happy with. Good luck!

    • Lily says

      Why not try dusting/pouring ( to your liking) with nutritional yeast on top of the crackers as prepared with original recipe, that way the crackers will have their original texture and you will have intense cheezy flavor on top

  27. Alyssa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your changes and recipe tips, Alyssa! We’re glad you enjoyed them!

  28. Heidi says

    Hello. Can I sub Gluten free flour for the wheat flour?
    Thanks from a fellow Vegan and Cheez Its affectionate,

  29. Cinthia says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks for sharing your recipe changes, Cinthia! We are glad you and your dog enjoyed them :D

  30. VEE says

    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! :^)

  31. Carol says

    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!

  32. Mary Beth says

    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!

  33. Sheila says

    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

  34. Mariana says

    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.

  35. Alisha says

    Made this yesterday and the flavour was lovely but they were extremely dry – we used olive oil instead of vegan butter but I can’t think of anything else that would have helped fix this? What do you think?

  36. Suzy says

    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. :(

  37. Judy says

    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! :)

  38. Kaitlan says

    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.

  39. Michelle Huffman says

    Hi Dana! What is the shelf life on these crackers? I’m trying to determine how much I should make in a big batch. I’m pregnant with my second child and preparing for the dreaded morning/all-day/forever sickness and I want to make these. Cheez-Its were my lifeblood last time but I’d like to upgrade to something a little healthier if possible!

  40. Judy says

    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!

  41. julie says

    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.

  42. Michelle says

    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!

  43. Cary says

    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.

  44. Elizabeth says

    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!

  45. David says

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

  46. Meg says

    These were great! I used 3 tablespoons of nooch and the full teaspoon of salt bc I am a monster and they were DELICIOUS! Super easy to make too. For the oat flour I just put some oats in the food processor first, ground it, then added the rest.

  47. R says

    Excellent recipe! Could I substitute the AP flour with coconut flour? Will this affect the texture and taste radically?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! While we have not tried it with this recipe, take a look at this if you are going to try to substitute it. I am not sure how it will turn out, but if you give it a try, report back on how it goes!

  48. Nina says

    What can I use instead of the nutritional yeast, because we don’t have nutritional yeast here in Europe where I live , thanks a lot xx

  49. R says

    Thanks for a wonderful recipe!These were excellent crackers and were gone in 60 seconds after baking! They didn’t taste quite like cheezits, but these are delectable in their own right! I added more yeast as suggested, also added a pinch of turmeric and half a teaspoon onion powder. I reduced the salt to three-fourth of a teaspoon. Looking forward to making these again in a larger batch!

    • veg4life says

      It’s not regular yeast, it’s nutritional yeast flakes (Red Star and Bob’s Red Mill are common brands). I don’t know how the magic happens, but it does!

  50. Nicole says

    These are very good; I have made them several times and my toddler loves them. I use the max amount of nooch. Should these be refrigerated? I usually make small batches so it was never an issue but this time I made a triple batch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! They will last a few days at room temp, and 1 month in the freezer! You could freeze half and keep half out? Good luck! :D

  51. Tera says

    I just attempted to make these with a gluten free flour, the dough turned out super dry. Anything I may be doing wrong?

  52. Jen says

    I had been looking at this recipe for a few weeks thinking, “I want to make these, but they seem like they would take too much time to make.” Since I used my food processor, they took under 3o minutes to make, including bake time. They turned out great. I would put less salt next time I make them, but over all, I’m impressed with this recipe! :-)

  53. Liz Power says

    I loved these. I added baking powder, added 1/4 more tsp of Nutritional Yeast, and used more all-purpose flour since I was out of oat flour. I thought these were great!! I will try them without the baking powder next time just to see the difference, but it’s definitely not necessary! Such an easy, delicious snack!

  54. squiglet says

    I just made these and I will never buy store bought vegan cheese crackers ever again! I used less salt as suggested, and added in lots of extra nutritional yeast. I also added a few shakes of onion powder and a nice teaspoon of tumeric. I cannot stop eating these. Thank you!

  55. joan says

    I made these and added a little more nutritional yeast, as advised, and reduced the salt as suggested, and these tasted like baked wheat dough, completely flavorless.

  56. AJ Paradis says

    that was supposed to be 1/4 c + 2 T white rice flour and 1/4 c buckwheat flour, instead of the 1/2 cups. Sorry!

  57. AJ Paradis says

    Hi! Cheez-its are one of my all-time favorites and as an ex-pat in Europe, I have ZERO access to their glory. Tried these and they were delicious! Not ‘exactly’ like the real deal, but close enough. I made mine gluten-free, but not vegan. These were the changes that I made for anyone who can benefit from the same.
    3 T. nutritional yeast – 1/4 tsp. salt – 1/2 c + 2 T white rice flour and 1/2 c buckwheat flour for the all-purpose flour, and with no access to Earth Balance (c’mon Europe!) – I opted for 1/2 butter / 1/2 olive oil. I think it took about 3 T of water to get the dough correct, but it rolled out perfectly and baked fine. I didn’t time it, just went by color. I preferred the thinner, more cooked ones, so next time I’ll roll them that way. Overall 5 / 5!!

  58. Keenan says

    Can this recipie be oil free and still work out? I am looking for vegan oil free crackers for snacks as I am not supposed to have any oil in my diet

  59. Majken says

    Just made this tonight and subbed in gluten-free flour.. I am obsessed! They get better the more you eat! Great recipe!

  60. Anna says

    What could I use if I have no cornmeal? Any sub? I have flax seed meal but am not sure that would keep the flavor as good. Great recipe! Thanks!!

  61. Tracey says

    I make these regularly for myself & my 20 year old daughter – we are truly hooked! They are not exactly like cheez its to me but infinitely better!

  62. Laura Virginia says

    I made them! I’m addicted to them just like I was with the store bought Cheez its. I’m experimenting now with different batches. I add more nutritional yeast for more cheesy flavor. I used brewers yeast for my last batch instead of nutritional yeast. It’s very very cheesy… and more addicting… maybe that’s not so good because I keep eating my batches. I have to rething that. Yummmm.

  63. Shawfam says

    The are delicious. I used Buckwheat flour as I an gluten free (but ok with oats) and they came out amazing. Also reduced the salt as I used salted nutritional yeast. All the family love them. Thanks

  64. Marie Baker says

    Not Vegan, more of a low carb kinda gal, but I would consider making these for my non low carb family. Sounds delicious! I will definitely give them a go and see what they boys say. Thanks for sharing!

  65. amanda Howes says

    Mine looked and behaved nothing like your recipe! I ended up with a pile of crumbs when I tried to roll it out! I gave up!

  66. Rebecca says

    To be honest… I was a bit skeptical. I googled “cookie cutters crackers vegan” and these came up. I was looking for an activity to do with the kids and I didn’t want to make cookies also my husband is vegan. The crackers were delicious. My daughter said “This is this best cracker party ever!” while eating them. Thanks Dana! I plan on trying many more of your recipes now that I found your website!

  67. Cotton says

    These came out really cute and yummy! My guy nearly ate the whole batch as they were cooling! Thinking of adding a pinch or 2 of tumeric to enhance the color even more next time… Thanks for the great recipe!

  68. Fee says

    NAILED IT !!!!!! – Have just had the computer on the bench making these ’cause I needed something to have with my wine and hummus. I took one to test, just had to put a comment. Didn’t have the corn meal so used almond meal and my flour wasn’t unbleached. OMG – this is BAD!!!! This is now the fav for the evening wine. Here’s to you, Dana – you’ve done it again!!!

  69. Jane says

    I made these yesterday and the taste is really good! I’m amazed and so was everyone else who tried them. I would like them to be a little crisper so next time I will let them bake a little longer. Also, someone else said she used more baking powder and I might try that. We live in a humid climate so that is most likely the issue. Excellent recipe!

  70. Kaedi says

    I followed the recipe a little loosely, so my crackers were imperfect. Using all olive oil left them a little dry, so I’ll try half-and-half next time. And mine definitely need more salt! I used a grinder and was afraid of oversalting. Fortunately, I put a little more on top.

    Anyway, I’m lactose intolerant and very grateful for your recipe.

  71. Angela says

    These are really good! I used 3/4 tsp of salt, but I think I’ll reduce it even more next time. They’re a bit too salty. I also increased the baking powder to 1 tsp. I really wanted them to crisp up, and they did! I’m so excited to have Cheez-Its again! Thank you!

  72. Iris says

    I was craving something savoury, salty, and fast, and this fit the bill! it took me just around thirty minutes to put together, but it went fast since this was so simple to put together. My dough didn’t get that crumbly texture above, it was more like damp sand, but it stuck together so I figured it was good. The 2 tablespoons of nutritional yeast were slightly heaping, and I added the full tsp of salt. I also added a little bit of marmite (to make it more complex). They didn’t puff up, but they were very good (if a little salty). I’ll have to make some with chili next time. Thank you for the lovely recipe!

  73. Hallie says

    Hi! I just made this recipe! The cheese its have great flavor, but are a bit dry. I had difficult time rolling them out. Any suggestions on making them moist without adding too much water? Thank you!

  74. Hannah says

    Wow! Interesting! I recently bought nutritional yeast. I am not a vegan, but i heavily limit the amount of dairy i consume. I love food, and I love finding healthy and animal/eco friendly substitutions and products, and i just had to see what all the vegan hub-bub was about. I just made these and like i said before Wow! They are so weirdly addicting and good. These are really odd at first bite, but definitely are hitting the right spot. It’s a fun recipe. I would love to tweak it a bit for next time. Thanks for the recipe, and inspiration!

  75. Emily says

    I made these today and they were so good! Half of them are gone already… I subbed chickpea flour for corn meal and they turned out great :)

  76. Stephanie says

    wohooooooo!!! oh my these dudes are totally AWESOME! Already made them and they ARE incredible! I would give them 100 stars if i could! Thanks Dana for your amazingly GENIOUS recipes and pictures!

    • Fee says

      I’m with you Stephanie, these are incredible! She’s really nailed it this time and so easy to make. Yup, I liked your comment about the 100 stars!

  77. Joe says

    Would this work with whole wheat flour? I bought whole wheat thinking I would be able to use it in many recipes and I really can’t. I am making them for my daughter who can’t have white flour at all.

  78. Kelly says

    Thank you so much! My 2 year loves crackers but we can’t really process dairy too well. This was perfect. Also – I didn’t have corn meal but I did try the flax meal method and it worked great. Almost tasted like these stone ground crackers I get sometimes – but better cause they had a cheesy undertone

  79. ACK says

    It seems like the author forgot to include the leavening agent/baking powder she refers to in her comment replies to in the actual recipe. Just wanted to let people know 1/2 tsp baking powder works great.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve updated that, thanks! It’s definitely optional. I didn’t add any and liked the way they turned out.

  80. Katie says

    Excellent recipe!

    I made sure to only add 3 TB water (even though I was first paranoid the crumbly texture wouldn’t form together, and wondered if adding 1 more TB would be okay). And I added less salt, but next time I’ll add the full 3/4 tsp. Oh, and I added 2 TB NY.

    Hmm, time consuming to roll and cut out, but worth every minute! I rolled them thin, and 12 mins was the perfect time to have crunchy crackers (not burnt!). I took a small handful at a time (I guess 1/4 cup) to be sure I rolled them out thin enough, and so I didn’t have to deal with too much. I saved half the mixture to see if I needed to add anything (now I know salt), which will be made right now.

    Just a wow cracker recipe. Thanks Dana!

    • Katie says

      Me again! I just wanted to say I added more salt to the rest of the mixture, and now it’s just right! Simply amazing recipe.
      I’ve made cheez its with dairy, but they didn’t turn out as good as these!

  81. Carla says

    I made this for the 1st time today and they were good but dense like somebody else mentioned. Should I add some baking powder next time? Thank you!

  82. Abigail says

    Mmmm! Made these for the first time today. I’ve been a vegan for little over a year and man have I missed cheezy crackers! They turned out great..thank you!!

  83. Linda says

    I made these today- SUPER EASY & TASTY! Def. will make again! Made them with 100% whole wheat flour, and they came out great!

  84. Karen O says

    These look so delicious, I want to make them for watching football on Sundays. However, I don’t have a food processor. Do you have any suggestions on how to make them “by hand”?

    BTW I loooooove your food photography!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can really just make these in a mixing bowl with a whisk and/or pastry cutter.

      Thanks for the kind words! Food photography is such a passion of mine!

  85. Alisha says

    This is so amazing. My family has been vegan for the past 3 years and I just discovered nutritional yeast. It has completely changed the way I cook. My kids loved this snack and it will such a pleasure to make this for them. Thank you!

  86. Steph says

    I just made these crackers and they really are a great substitute for Cheez-its. I used spelt flour and had to add a little bit more vegan butter/olive oil. I was craving that cheesy, salty flavor and these crackers really hit the spot!

  87. Beka says

    Tried the recipe, because I had nutritional yeast on hand and wanted to make crackers. I’m not vegan or even close, but I LOVE the taste of these crackers and the fact that they are SO simple, quick, easy and can be made with only a couple of basic ingredients – flour, salt, oil, water and seasoning. It’s frugal as well :) I’m gonna try variations with various herbs next.

    Note: I put in the whole amount of salt… and it was SALTY. Not too salty, but very noticeably so. It depends on your taste, but I think most people would prefer the minimum amount written on the recipe.

  88. 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!

  89. 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!

  90. Julie 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.

  91. 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!!

  92. 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.

  93. 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!!

  94. 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!

  95. 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!

  96. 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. :)

  97. Alex 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!

  98. Alexander 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  99. TW says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I just get mine at Natural Grocer’s! Most health food stores have it in their bulk bin. Otherwise, Bragg has one but i haven’t tried it.

  100. 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?

      • Beth @ Eat Within Your Means says

        Hi Kim,

        I made a batch of them without oil, using plain unsweetened non-dairy yogurt instead of water. They turned out really well, just very crispy as you might imagine. They lack the flaky texture of the version with the added fat, but are still worth making, in my opinion. :)

  101. 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?!

  102. Chelsea says

    I made these yesterday and substituted a gluten free flour blend for the flour and for the oat flour. They were amazing!! Thank you!

  103. Beth @ Eat Within Your Means 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. ;)

    • suz says

      thanks so much, Beth! i was wondering how to make a GF version. these look and sound sooo amazing! you just answered that for me. :D

  104. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You’re the best! Thanks for sharing Wendy. SO glad you and your family enjoyed them. Cheers!

  105. 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!

        • Liane Allen says

          Your liver converts other fats and sugars into cholesterol, so there really isn’t such a thing as cholesterol-free food. However, there are foods that are less likely to produce LDL (artery-clogging bad) cholesterols.

      • emjay says

        Plants actually do have cholesterol, the amount is just so low that it does not meet the minimum threshold for legal reporting. Little known fact. You can still snack guilt free. If these were boxed up they would certainly be labeled cholesterol free :)

  106. 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 (:

  107. 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!

  108. 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).

  109. Tracy | Pale Yellow says

    I’m was so pumped when these appeared in my reader this morning! I’m always game for a healthy(er), savory snack. I can’t wait to whip up a batch.

  110. 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!

  111. 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!

  112. 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 ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  113. Phi @ The Sweetphi Blog says

    These looks sooooo yummy, and what a creative idea…but seriously, I love the pictures…the one of them on the tray…GORGEOUS!

  114. Hannah @ CleanEatingVeggieGirl says

    You are SERIOUSLY a genius! I was JUST thinking about how much I was craving Cheez Its and how I wished there was a vegan version… Thank you :)

  115. Abbie @ Needs Salt 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. ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

  116. Averie @ Averie Cooks says

    Pinned! I’ve made Cheeze-Its, but not vegan. I love that you went the nooch route…mmm, would love a huge bowl of these!

  117. The Vegan 8 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 :)

  118. Laura 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  119. Kelly @ Nosh and Nourish says

    OMG – my hubby is going to love me even more when I make these for him. THANK YOU!!!!!!!!!!!

  120. Lisa | Je suis alimentageuse says

    Oh man I used to love Cheez-Its before I read labels and ate dairy. Now…not so much. these look pretty tasty though, thanks for the recipe ^_^

  121. Meredith @ Unexpectedly Magnificent says

    Ho-ly crap these look amazing! And so easy to make! I can’t wait to try them. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  122. Dixya @ Food, Pleasure, and Health says

    i may have a slight addiction to it..i made the regular version from Smitten Kitchen, I am soo going to give this one a try soon.

  123. Anne (A Vegan Adventure) says

    I have a few friends who are completely addicted to Cheez-Its … I can’t wait to make them a vegan version! Thanks!

  124. Maryea {happy healthy mama} says

    I have made homemade Cheese Its with real butter and cheese, but I’d love to try this healthier version. I’m sure my kids would love it! Thanks for the inspiration.