Gluten Free Vegan Cheese & Crackers

by Jill Dalton

What could be better as a tasty any-time Nutritarian snack than Cheese and Crackers? Both of these recipes are whole food based and fully qualify as Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, gluten free, dairy free.

Gluten Free Vegan Cheese & Crackers

What could be better as a tasty any-time Nutritarian snack than Cheese and Crackers? Breads & Sides Gluten Free Vegan Cheese & Crackers European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.2/5
( 23 voted )


Onion Crackers
2 cups almond flour
3 Tbsp onion powder
3 Tbsp water
1 tsp Braggs liquid amino acids
1 Tbsp poppy seeds
Vegan Cheese
5 tsp powdered agar agar or 5 Tbsp flakes
1 1/2 cups water
1/2 cup cashews
1/3 cup nutritional yeast
1/2 cup chopped red pepper
4 Tbsp lemon juice
2 tsp onion powder
1/2 tsp mustard


  1. Mix cracker ingredients together
  2. Spread onto a cookie sheet lined with parchment paper
  3. Lay another piece of parchment on top
  4. Roll with a rolling pin until it is an even thickness
  5. Bake at 350° for about 15 minutes
  6. Put agar agar and water into a small saucepan and bring to a boil
  7. Cook until thick like yogurt
  8. Add this mixture and remaining cheese ingredients to blender and blend until smooth
  9. Pour into a bread pan and place it in the fridge for 30 min.

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Xina Gooding Broderick July 30, 2017 - 10:59 am

I couldn’t find agar agar, only vege gel. Do you have approximate measurements for vege gel as an alternate please?

Jill Dalton July 30, 2017 - 1:14 pm

Sorry, I don’t have any experience with vege gel.

Tim Amosu August 5, 2017 - 2:31 am

Can you list where you buy your ingredients please. This would help so your users patronize good suppliers/seller as there are many bad products online. Thanks

Jill Dalton August 5, 2017 - 5:35 pm

I buy my cashews from
I buy Frontier nutritional yeast from
And I get almond meal from Tader Joes.
That is a great tip. Thank you,

Felicia May 26, 2018 - 7:10 am

Have you tried the cheese recipe as a topping on pizza or on other dishes as a topping?

Jill Dalton May 26, 2018 - 8:51 am

I haven’t but I think it would work =)

Diane Yaghoobian September 8, 2018 - 5:18 pm

I just made this. I have made several different vegan cheeses. This one does taste great when first made but it was bland with a nasty undertone after a few hours in a sealed glass container in the fridge. The bad flavor was unfamiliar. Am wondering if it might be the agar and if there is a substitute?

Monique April 23, 2019 - 2:29 pm

We just discovered your cooking show. The crackers are spectacular. Would like to test the cheese next. Any replacement for bell peppers? We’re avoiding night shade. I can use turmeric for color, but have been disappointed in the past with the lack of flavor of vegan cheeses. Thank you so much for your peaceful, concise presentation. And congratulations on your successful health journey.

Jill Dalton April 24, 2019 - 3:50 pm

Hmmm a replacement for the red pepper. You could use a couple olives. That would give it a punch of flavor.

Joyce Rebecca Nichols November 2, 2019 - 1:52 pm

This is the most bland vegan cheez i have ever made. To fix the taste ad 1 tsp salt, pepper to taste a touch more dried mustard (get a box of Keens prepared from Amazon) and a tablespon of white miso paste ( I used chickpea not white) Also if your a canner and canned tomatoes this year save the skins you blanched off, put them in your dehydrator and when thoroughly dry grind into tomato powder. Add to your cheezes for both colour and deep flavour. For a less cheedery flavour add a wee bit less of what I have suggested and maybe skip the miso. Your choice. Now it tastes like real cheez.


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