Vegan Cheez-Its. Thanks to your handy dandy food processor, these cheesy crackers – loaded with two types of vegan cheese, and all the salty goodness – are just as easy to prepare as they are to devour. 

cheesy, salty, and totally addictive

I don’t know about ya’ll, but this shelter in place order has me cookin’ up the craziest stuff. I’ve already conquered Banana Bread and the viral Dalgona Coffee (of course I made mine a Drunk Dalgona), so I figured I’d have my hand at one of my favorite childhood snacks … the Cheez-It. With all the sweet quarantine recipes circling the internet, I needed something savory in my life. I figured since Vegan Cheez-Its are kinda hard to come by, I’d just make my own. And that’s how these delicious little babies were born. They’re salty, cheesy, crispy, and 100% snack-worthy. Be warned, though. These Vegan Cheez-Its are so damn good, they’re downright addictive, so you may as well just double the batch.

Grab a drink and let’s to making the best Vegan Cheez-Its!

5 reasons you need to make these vegan cheez-its right now

As if you even need a reason to make these Vegan Cheez-Its, I’ll go ahead and give you FIVE:

1. These little cheesy delights require just 8 ingredients – many of which I’m sure you’ve got already laying around in your pantry or refrigerator!
2. Do you have kids? If so, these Vegan Cheez-Its are fun and totally interactive!
3. I don’t know why, but cutting each square and making little holes is SO SOOTHING. Perfect for these long days of self-isolation.
4. CHEESE. Look, I know vegan cheese can sometimes have a bad wrap … but these Vegan Cheez-Its will change your mind. I promise.
5. They’re delicious. Like, really REALLY delicious.

how to make vegan cheez-its

My Vegan Cheez-Its rely on everyday ingredients – many of which you probably already have laying around, and they come together in juts 6 easy steps. Here’s how to make them:

1. Pulse the cheese in your food processor. Even if you buy the vegan cheese already shredded, we want it even finer … so pulse it until it resembles grated cheese. Add in your seasonings and vegan butter, then pulse again until all the ingredients are combined. Transfer the cheese mixture to a large bowl.
2. Mix in the flour and ice water. Using a hand mixer or stand mixer, mix until a ‘dough’ comes together. It should hold together, but crumble apart if you try to break it up.
3. Divide the dough in half and pat into discs. Wrap each in plastic wrap and refrigerate until firm, about 45 minutes.
4. Roll out the dough on a lightly floured surface area, about 1/8″ thick. Using a pizza cutter, pastry cutter, or a sharp knife, cut the dough into 1″x1″ squares. For the full Cheeze-It experience, use a toothpick or chopstick to pierce a hole in the middle of each square.
5. Bake the crackers on a parchment paper lined baking tray at 350 degrees for 15 minutes, then lower the temperature to 275 degrees and bake another 15 minutes. Remove and cool for an additional 10-15 minutes.
6. ENJOY!

are you addicted?

Did you make my homemade vegan Cheeze-Its? Are you now totally addicted?! I wanna know! Snap a photo or video of your homemade Vegan Cheeze-Its and tag me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs.  I love seeing all your recreations of my recipes! Until next time, friends!

XO!

5.0 from 9 reviews

Vegan Cheez-Its

 

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Prep time

1 hour 30 mins

Cook time

30 mins

Total time

2 hours

 

egan Cheez-Its. Thanks to your handy dandy food processor, these cheesy crackers - loaded with two types of vegan cheese, and all the salty goodness - are just as easy to prepare as they are to devour.

Author: Ashley

Recipe type: Vegan

Cuisine: Snack

Serves: About 15 dozen

Ingredients

• 6 oz vegan cheddar cheese shreds
• 2 oz vegan parmesan
• 1 TBS nutritional yeast
• 1 tsp kosher salt
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp turmeric, for color
• 4 TBS room temperature butter
• 1 cup all purpose flour
• 2-4 TBS ice cold water

Instructions

1. In a food processor or blender, pulse both the cheeses until they resemble grated cheese, about 30 seconds.
2. Transfer the cheese to a large mixing bowl. Add nutritional yeast, salt, garlic powder, smoked paprika, turmeric, and butter. Mix until well combined.
3. Add in flour and 2 tablespoons ice cold water. Mix until a 'dough' ball forms. The dough should hold together, but crumble apart if your break it up with your hands. If it seems too dry, add in more ice cold water one tablespoon at a time.
4. Divide the dough in half and pat into discs. Wrap each in plastic wrap and refrigerate until firm, about 45 minutes.
5. Preheat oven to 350 degrees
6. Roll out the dough on a lightly floured surface area, about ⅛" thick. Using a pizza cutter, pastry cutter, or a sharp knife, cut the dough into 1"x1" squares. For the full Cheez-It experience, use a toothpick or chopstick to pierce a hole in the middle of each square.
7. Bake the crackers on a parchment paper lined baking tray at 350 degrees for 15 minutes, then lower the temperature to 275 degrees and bake until the edges turn golden brown, about 10-15 more minutes. Remove and cool for an additional 10-15 minutes. Remove from the oven and cool an additional 10-15 minutes before serving!
8. ENJOY!

Notes

*Roughly adapted from Minimalist Baker and Sally's Baking Addiction
*My homemade version of Vegan Cheeze-Its is slightly more tender than an original Cheeze-It. For a crispier cracker, make sure you roll the dough out as thinly as possible, and cook about 5-7 minutes longer once you've dropped your oven temperature to 275 degrees.
*I have tested this recipe in different batches, using different brands of vegan cheese, and all have turned out delicious, but cooking times do vary between 25-30 minutes (I'm assuming it has to do with the fat content and overall make of each different cheese?!)
*If you do not have a stand or hand mixer, you can prepare the entire recipe in a food processor on low.

3.5.3251