Homemade Cheesy Crackers (vegan & gluten-free)

Homemade Cheesy Crackers (vegan & gluten-free)

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Homemade vegan "cheez its" made with Core and Rind Sharp and Tangy are grain free and naturally gluten free, too! These slightly salty cheese crackers with punchy flavor can be enjoyed as a snack, with soup or even included on an appetizer platter.

Homemade Cheesy Crackers
(vegan & gluten-free)

Homemade cheez its are gluten free plus dairy free and the perfect food when you are craving a cheesy snack! Make a batch of these homemade cheese crackers to enjoy with your favorite dinner recipe this fall or winter - they are the perfect pair for comfort-cozy soup season!

These cheesy crackers are made with almond flour, which keeps them naturally gluten free (grain free too!), and gives them a slight nutty flavor. When paired with Core and Rind Sharp and Tangy, it creates a punchy, cheese forward flavor that makes it hard to only eat a few!

Homemade cheese crackers are slightly softer than a normal cracker due to the nature of baking them in a normal oven with no preservatives or additives - but if you desire a ‘crispier’ crunch, you can air-fry them to get that ‘crisp’ crunch!

Ingredients in Homemade Cheesy Crackers

With only a few ingredients you can make these crackers in only a short amount of time!

  • Almond flour: Adds a mild, nutty sweetness and richness to the cracker.
  • Binding ingredient: Baking powder mixed with olive oil and water keeps these crackers vegan, but you could use an egg if desired (recipe has not been tested with that though)
  • Core and Rind cheesy sauce: This recipe is best with Sharp and Tangy, although you could try it with Rich and Smoky or Bold and Spicy.
  • Salt: For taste, and more for sprinkling on top - this is a cheesy salty cracker after all!


How to Make Cheesy Crackers

These easy, cheesy crackers come together in only a few steps.

First you will mix your almond flour and salt in a bowl. In a separate bowl, whisk together your baking powder, olive oil and water. It will foam slightly - that is okay! Take the liquid mixture and add it to the almond flour mixture and stir until combined.

Next, let your cheesy cracker dough rest in the refrigerator for 15-20 minutes. A colder batter is easier to work with! After, it is done resting, roll the batter out between two sheets of parchment paper. The thinner you roll it out, the crispier your crackers will be - if you are okay with softer, thick crackers, don’t worry about rolling it to thin.

Cut your crackers into squares or triangles, sprinkle with additional salt, and place them (still on the parchment paper!) into your preheated 350 degree oven. Bake for 13-15 minutes until the edges are golden. Oven temps might vary!

Let your crackers cool completely before eating - at least 20 minutes! Almond flour baked crackers need time to ‘set’ after baking.



Homemade Cheesy Crackers


1 ¾ cup almond flour

½ cup Cashew Cheesy Sauce - Sharp and Tangy

1 tsp baking powder

1 ½ Tbsp olive oil

1 ½ Tbsp water

¼ tsp salt + additional for sprinkling on crackers


  1. Place almond flour and salt in a medium sized mixing bowl, set aside.
  2. In a small bowl, whisk together your baking powder, olive oil and water - it will foam slightly.
  3. Add your baking powder mixture to your almond flour mixture, along with the Cashew Cheesy Sauce and stir well until combined.
  4. Place bowl in the refrigerator and let ‘dough’ rest for 15-20 minutes. Colder dough is easier to work with. 
  5. At this time, preheat your oven to 350 degrees.
  6. After dough has rested, place it between two large sheets of parchment paper - only parchment paper works! You may also want to wet your hands to prevent dough from sticking to your hands. 
  7. Using a rolling pin, roll out your dough to desired thickness. The thinner you roll it, the crispier your cracker will be after baking. 
  8. Remove top parchment paper and cut your dough into squares or triangles using a knife or pizza cutter. 
  9. Leaving the dough on the bottom piece of parchment paper, transfer it to a large baking pan (I used large ‘jelly roll sized’ pan).
  10. Bake for 13-15 minutes. (oven temps vary - so keep an eye on them!)
  11. Remove from oven when edges start to turn golden brown.
  12. Let rest in pan on cooling rack for 15 - 20 minutes, longer is even better to let the crackers ‘set’. Crackers will be softer than a store bought cracker, but should be firm enough to handle! 
  13. Enjoy with your favorite soup (pictured is iFOODreal 5 minute Healthy Tomato Soup). Ee recipe post FAQs for more soup suggestions!
  14. Store, covered in the refrigerator. 
  15. To reheat:
    Air Fryer: Preheat air fryer to 400 degrees. Air fry for 2-3 minutes in a single layer. Your crackers really get crispy with this method!

On Stovetop: Spray griddle or pan with cooking spray, warm up crackers for 5 minutes, flipping halfway through.


  1. How do I store my vegan cheez its?
    It is recommended to store your cheez its covered in the refrigerator. See below on how to reheat them to get them ‘crispy’ again.
  2. What soup do you recommend to enjoy with my cheesy crackers?
    Your favorite soup! Try Core and Rind Cheesy chili recipe or Warming Cheesy Cauliflower Soup.
  3. Can I use a different flour for homemade Core and Rind cheesy crackers?This recipe has not been tested with any other flours.
  4. Can I get my homemade cheese its to be even more crispy? Yes! After baking them initially, to warm them up again (plus get crispier results) you can air-fry them at 400 degrees for 2- 3 minutes or heat up on a stovetop griddle for 5 minutes - flipping halfway through to get both sides crispy again.
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