Vegan Cheeze Its

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My son celebrated his second birthday this past week.  A celebration weekend extravaganza  with a day at The Children’s Museum, a balloon and waffle wake-up, a long walk to watch really cute dogs retrieve balls from the lake, dinner out at Chipotle (his favorite!), a Digger and Dumper (aka Excavators and Dump Trucks) themed birthday party and a big batch of these Vegan Cheeze Its.

Since we eat minimal dairy products in our house, we don’t buy goldfish or cheese crackers as snacks.  I grew up inhaling Cheese-Its  and loving that familiar salty, crunchy taste of my favorite after-school treat.  When I saw Sarah post Wannabe Goldfish Crackers on her blog Peas and Thank You, I knew it was on.  Vegan Cheeze Crackers were making their way into our lives and more specifically, my baby’s birthday party.

Sarah’s recipe is not only fabulous (like the rest of Peas and Thank You) but also Gluten Free. When I wanted to do this for his party, I wanted to use regular flour since that is what I already had in the house, kicked up the spices just a bit and added  in Nutritional Yeast for an even cheesier flavor and bonus B12.

Judging from my son and his friends’ reaction, These Vegan Cheeze-Its are a clear winner! Thanks again Sarah!


  • Daiya is a brand of Vegan Cheese.  Make sure to get the Cheddar Style Shreds.
  • I buy my Nutritional Yeast in the bulk foods section at Whole Foods.  Bobs Red Mill sells it pre-packaged as well.
  • Do yourself a favor and just cut these into squares and do the little fork hole in each one.  Don’t be like me and lose 2 hours of your life searching for mini-cookie-cutters to match your son’s birthday party theme only to wind up buying a “2” and losing another 3 hours of your life cutting out “2” and only yielding a handful.  The squares and fork punch take a total of 3 minutes. Lesson learned!

5.0 from 3 reviews
Vegan Cheeze Its
4 Points Plus per seerving -- Recipe Makes 16 Servings -- Individual Serving is approximately ¼ cup
Serves: 16
  • 1 cup unbleached white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1¼ teaspoons sea salt
  • ½ teaspoon mustard powder
  • ⅛ teaspoon cayenne pepper
  • 1 cup nutritional yeast
  • 1 cup Daiya Shredded Cheddar "Cheeze"
  • ½ cup Earth Balance, room temperature
  • 3 ounces cold water
  • sea salt for sprinkling
PREP: Combine flours, salt, mustard powder, cayenne and nutritional yeast in high powered blender or food processor. Pulse until combined.
  1. Add Cheddar Cheeze shreds and pulse until combined.
  2. Finally, add in earth balance in small chunks and continue to pulse until combined. Dough will be crumbly.
  3. Remove from blender and place in a glass bowl. Slowly add in cold water and mix until combined and you have have a dough. Roll into a ball or disc, cover with saran wrap and refrigerate for 1 hour.
  4. Separate dough ball into smaller manageable balls to roll out.
  5. Use a (flour dusted) rolling pin to roll dough out to ¼" thick.
  1. Preheat oven to 375F. Use a pizza cutter or knife to cut into squares, use end of fork to make small puncture hole in middle of each cracker. Place on a baking sheet lined with parchment paper. Give the crackers a generous sprinkle of sea salt. Bake for 12 to 14 minutes (depending on thickness) until golden. Allow to cool completely before storing.

Adapted From:  Wannabe Recipe: Goldfish Crackers from Peas and Thank You

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  1. Amy says

    Long ago, I purchased some cheap non-stick cookie sheets that I use for cracker making only. I roll out the dough on the back side (outside, underside) of the pan which I have very lightly greased. Then use pizza cutter to cut the squares and bake. This saves time transferring them from shelf to pan. You just bake them already cut on the back side of the cookie sheet. They slide off easily with a spatula, especially if the pan is not old and rusted.

  2. Susanna Greer says

    Has anyone tried freezing these? I want to make a batch for hubby and kids (no longer at home), but if hubby likes them like he likes his Cheeze Its, I may have to make a huge batch to avoid making them every couple of days. BTW – I am loving your site!!!

    • EverydayMaven says

      Hi Susanna! Thanks :) I have not tried it but I imagine you could make a huge batch of the dough and freeze dough balls then defrost when you want to roll some out and bake them. Let me know how it works out if you try it :)

    • EverydayMaven says

      I haven’t tried it Melissa but if you are used to baking with these flours and understand the ratios, you shouldn’t have a problem!

  3. says

    This is a fantastic recipe. I’m the only vegan in my family, but everyone loves these!
    This was the first time my VitaMix ever let me down. I ended up having to dump the dough in a bowl and finish mixing in the Earth Balance. It was still really quick and easy. Thank you!
    (I omitted the cayenne.)

    • EverydayMaven says

      Thank you – so glad you loved them! My blendtec didn’t have a problem with this dough but if I don’t have the blades totally covered, I can have problems with it.

    • EverydayMaven says

      Andrea, I let them cool completely and stored them in a glasslock container and they were great for 4 or 5 days. They may have even lasted longer but we finished them all! I bet Penny would love them :)

  4. says

    Aww, happy birthday to your little one…sounds like a pretty great birthday to me! These cheeze-its are brilliant! I love cheeze-its but try to avoid them for the most part, but I could easily see myself becoming addicted to these! 😉

    • EverydayMaven says

      Thanks Faith! It was a fun weekend. I won’t be making them again any time soon for that reason – tooooo easy to eat them all! 😉

    • EverydayMaven says

      It was so much easier than I thought it would be Abbie! You could probably omit the nutritional yeast and try subbing shredded white cheddar cheese for the Daiya (but keep the spices).

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