Gluten Free Vegan Cheese & Crackers

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Gluten Free Vegan Cheese & Crackers

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.
5 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 8 people
Calories 231 kcal


Onion Crackers

Vegan Cheese


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


Calories: 231kcalCarbohydrates: 13gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 10mgPotassium: 157mgFiber: 5gSugar: 2gVitamin A: 292IUVitamin C: 16mgCalcium: 93mgIron: 2mg

17 thoughts on “Gluten Free Vegan Cheese & Crackers”

  1. Xina Gooding Broderick

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

  2. 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

  3. Diane Yaghoobian

    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?

  4. Jill,
    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.

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

  5. Joyce Rebecca Nichols

    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.

    1. Agar agar is what makes the cheese set up like a hard cheese. I don’t think cornstarch will do that. You will end up with something more like a cheese spread.

  6. Hi Jill, I am not sure if you tried it. Can you use xanthan gum instead of Agar Agar for the cheese?

    1. I haven’t tried using xanthan gum. If I understand correctly it is used as a binder like flax so I’m not sure if it will make the cheese set up like the agar agar does. I think it would just create a spreadable cheese.

  7. Made the cheese and added some smoked paprika, crushed red pepper and just a dash of sea salt and it came out great! Awesome on crackers

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