Vegan cheeze its
These vegan cheese crackers are crispy, savory, and surprisingly easy to make with just a few simple ingredients. They bake up golden and crunchy with a light cheesy flavor and a hint of seasoning in every bite.
They’re the perfect snack for lunchboxes, quick bites during the day, or serving alongside soups and dips. Once you make them homemade, it’s hard to go back to store-bought crackers.
The dough comes together quickly in a food processor and bakes into perfectly crisp little squares that are just as snackable as they are satisfying.
Ingredients for vegan cheese crackers
Vegan cheese – Adds the main cheesy flavor and helps create a rich, savory dough.
All-purpose flour – Gives structure and helps the crackers hold their shape.
Cold water – Helps bring the dough together without making it too sticky.
Oil – Adds richness and helps create a crisp texture.
Salt – Enhances the overall flavor.
Nutritional yeast – Boosts the cheesy flavor and adds depth.
Paprika – Adds a mild smoky warmth and color.
Ground turmeric – Adds color and a subtle earthy note.
How to make vegan cheese crackers
These crackers come together quickly with a food processor and simple shaping.
Add the vegan cheese, flour, oil, salt, nutritional yeast, paprika, and turmeric to a food processor.
Pulse until the mixture becomes crumbly and evenly combined.
Add cold water 1 tablespoon at a time, pulsing between additions, until the dough starts to come together. You may not need all of the water.
Once a dough ball forms, remove it from the food processor.
Roll the dough out on a lightly floured surface until thin and even.
Cut into small square shapes.
Place the crackers on a parchment-lined baking sheet.
Lightly sprinkle salt over the top of each cracker.
Use a fork or toothpick to poke a small hole in the center of each cracker.
Bake at 350°F for about 12 minutes, or until the edges are lightly golden and the crackers are crisp.
Allow to cool completely before serving—they will continue to crisp as they cool.
Tips for making vegan cheese crackers
A few small details make a big difference in texture and flavor.
Add water slowly – The dough should just come together; too much water will make it sticky.
Roll dough thin – Thinner crackers bake up crispier.
Watch the bake time closely – They can go from golden to overbaked quickly.
Let them cool fully – This is when they become crisp and crunchy.
Use parchment paper – Prevents sticking and makes cleanup easier.
How to store vegan cheeze it.
Store cooled crackers in an airtight container at room temperature for up to 5–7 days.
For longer storage, keep them in a sealed container and refresh in the oven for a few minutes to bring back crispiness if needed.
Equipment
Ingredients
- 8 oz vegan cheese
- 1 cup all-purpose flour
- 2 –4 tbsp cold water added gradually
- 2 tbsp oil
- 1 tsp salt
- 1 tsp nutritional yeast
- ½ tsp paprika
- ¼ tsp ground turmeric
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Add vegan cheese, flour, oil, salt, nutritional yeast, paprika, and turmeric to a food processor.
- Pulse until the mixture becomes crumbly and evenly combined.
- Add cold water 1 tablespoon at a time, pulsing between additions, until the dough begins to form. Stop when a dough ball forms.
- Remove dough and roll out on a lightly floured surface until thin and even.
- Cut into small square crackers.
- Place on prepared baking sheet and lightly sprinkle salt over the top.
- Poke a small hole in the center of each cracker with a fork or toothpick.
- Bake for 12 minutes, or until edges are lightly golden and crackers are crisp.
- Cool completely before storing or serving.
