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a pink bowl filled with baked crackers
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5 from 4 votes

Healthy Vegan Cheez-Its (Gluten-Free)

Healthy Vegan Cheez-Its--a delicious twist on a classic snack made vegan, gluten-free, oil-free, and high in protein! Better for you and super fun to make at home!
Prep Time10 minutes
Total Time30 minutes
Course: snacks
Keyword: dairy free, gluten free, healthy snack, oil free, vegan cheese, vegan cheez-its
Servings: 30 -40 crackers
Author: Remy


  • 3/4 cup chickpea flour
  • 1/4 cup fine oat flour
  • 3-4 tbsp nutritional yeast flakes
  • 3 tbsp tahini
  • 3-5 tbsp cold water
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • crack of black pepper
  • 1/8 tsp paprika
  • 1 tsp salt*
  • optional
  • pinch of ground turmeric for colour
  • 2 tsp miso paste if using, reduce salt to 1/2 tsp
  • 1/4 cup vegan cheese grated or pulsed in a food processor (highly recommended!!)


  • Preheat oven to 350F while you prepare your dough.
  • In a large mixing bowl, sift in chickpea flour, oat flour, nutritional yeast, baking powder and spices. Whisk until combined and no lumps remain.
  • To the bowl, add tahini, miso paste if using, and water by the tablespoon. Begin to mix dough with a spatula or your hands and add additional liquid as needed until a dough forms. Dough should stick together, pull away from sides of the bowl but not be too sticky to handle.
  • If using vegan cheese, grate it finely or pulse in a food processor to break down into small pieces. Incorporate and mix into the dough.
  • Place the dough between 2 pieces of parchment paper and roll out to create a thin layer. Aim for the thickness of a traditional cheez it (the thinner, the crispier the result!).
  • Using a knife, cut horizontal lines and vertical lines to create cheez it sized squares, and poke a hole in the center of each square using a chopstick or other stick.
  •  Bake at 350F degrees for 12-15 minutes, or until edges are crisp and cracker is golden brown. Let cool completely before storing.


Secrets to Success

  • I recommend using Violife parmesan for these vegan Cheez-Its, as it grates wonderfully and has a great sharp taste to it. You can also use vegan cheddar cheese as well.
  • When making this vegan Cheez-Its recipe is to be sparing with the liquids you add, go by a tablespoon and only add as much as you need. Also, go as thin as you can with your rolling of the dough in order to achieve max crunchiness! The ridges, as you see here in the photo, are optional, and I'd actually recommend skipping that part because I found that it created a thicker texture in my crackers, took a lot more time (of course), and resulted in more of a biscuit.
  • If you really want that thin cracker reminiscent of a Cheez-It, you're better off rolling the dough thin and scoring it to separate the crackers on the sheet pan. Lastly, if you feel inspired to use a cookie cutter to make various shapes, you know I support creative baking! Go crazy with the shapes but keep the shape small. Small and thin cracker sizes will produce the best results.
  • The last note is about adding vegan cheese to the recipe. I experimented with 2 batches, a second batch I made with added grated vegan cheese, and it was definitely delicious, but of course, not quite AS healthy. So, if you really want a super cheezy flavour and typically don't find nutritional yeast cheezy enough, add the optional vegan cheese (see recipe notes). This vegan version does not disappoint!

Storage Tips

  • Let the vegan Cheez-Its cool completely. Then, store in an airtight container at room temperature for up to 1 month.