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cheese crackers with sea salt

Gluten-Free Vegan Cheese Crackers

These Gluten-Free Vegan Cheese Crackers are inspired by the favorite snack Cheez-its! Made with oat flour, white rice flour, vegan butter, nutritional yeast and spices. You can make your own homemade dairy-free cheese crackers!
Course Appetizer, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 5
Calories 326kcal
Author Tessa


  • 6 tablespoons cold water
  • ¾ cup (80g) gluten-free oat flour
  • ½ cup (80g) white rice flour
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon smoked paprika
  • teaspoon garlic powder
  • teaspoon onion powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon organic cane sugar
  • pinch of cayenne pepper
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 5 tablespoons vegan butter divided
  • 1 teaspoon fresh lemon juice
  • salt for sprinkling


  • Place a few ice cubes in a small bowl and fill with water (6 tablespoons worth at least). This will get your water nice and cold. Set aside.
  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Place an additional piece of parchment (about 12x16) on a cutting board or pastry board. Sprinkle some oat flour on top.
  • In the bowl of a food processor, place oat flour, white rice flour, nutritional yeast, smoked paprika, garlic powder, onion powder, ground turmeric, cane sugar, cayenne pepper, salt, and baking powder. Pulse a few times until the ingredients are incorporated. Take 4 tablespoons of vegan butter and slice small pieces into food processor. Reserve remaining tablespoon of butter. Pulse until mixture becomes a course, clumpy meal. Add 6 tablespoons of cold water and lemon juice. Pulse until mixture comes together.
  • Turn dough out onto floured parchment paper. Dough will be sticky. Sprinkle a little extra oat flour over dough. Work it in with your hands and dough will become smoother and less sticky.
  • Press dough down into a rectangle. Cover with another sheet of parchment paper and roll dough into a large rectangle. It should be about 1/16" thick. If it is thicker, you will have softer crackers.
  • Using a pizza wheel, slice off the uneven ends of rectangle. Score dough into 1-inch squares. Gently transfer squares to prepared baking sheet. Prick the center of each square with chopstick, skewer or tip of knife (if desired) to get classic Cheez-it look.
  • Melt remaining tablespoon of butter. Brush on tops of squares. Sprinkle with sea salt.
  • Bake for 12-14 minutes.
  • Makes about 70 crackers. Store in an airtight container at room temperature for 2-3 days.


Adapted from my Savory Oat Crackers.


Calories: 326kcal | Carbohydrates: 44g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 257mg | Potassium: 224mg | Fiber: 4g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg