Vegan Pepperjack Cheese Crackers


If I haven’t already tempted you to buy those cute little fruit and vegetable cutouts I used in my Vegan Sun-Dried Tomato Hummus recipe, I’m going to try again!

This time, I used them for something different…not fruit or vegetable related.  I made tiny Vegan Pepperjack Cheese Crackers that are a “copycat” (and much healthier version) of the famous little fish-shaped cheese crackers that kids love so much.

The first time I ever made these was about 6 years ago for my oldest son and the only small cookie cutter I had at the time was a tiny pumpkin cutter which was kind of strange to use year-round but went well with the orange-ish colored dough!  lol   Of course, you can use any shape of cutter you’d like, but the smaller the better.

However, in an attempt to persuade you to try this healthier version, let’s look at the ingredients in the original “Goldfish Crackers”:


While there are lots of other foods out there that are worse to eat than this, there are a few major ingredients to be concerned with:

  • Canola, Sunflower and Soybean Oil  – well known and documented GMO ingredients.  Unless it is labeled “organic” or is labeled “non-GMO Project Verified”, we can only assume it’s made from GMO products.
  • Spices –  a sneaky way for companies to hide ingredients they don’t want you to know about
  • Salt – processed, toxic iodized salt
  • Cultured Milk – if it’s not organic, it’s from cows that have been given antibiotics, hormones, fed GMO grains, etc.
  • Autolyzed Yeast – another name for MSG.  You do not want to be eating this or worse serve it to your children (source)
  • The “Pepperidge Farms Cheddar Goldfish” product is a brand of  “Campbell’s Food Service” which contributed $179,545 to oppose the labeling of foods containing GMO’s (source)

There’s simply no reason to buy a product with GMO’s, MSG and toxic salt from a company that doesn’t want you to know these bad ingredients are in the foods you buy from them.

So….here is a recipe with only 4 ingredients that you can control, feel good about making and serving to your family.














 Tip #1:  Since oven temperatures and times can vary, you’ll want to keep an eye on them and make sure they bake long enough to have a crispy crunch to them like the original crackers and not a soft, cookie-type texture.  But, at the same time, making sure you don’t overcook or burn them.

Tip #2:  You can use whatever shape cookie cutters you prefer, but the smaller the better.  I like the latest set I’ve purchased, the stainless steel veggie and fruit cutters, but if you really want to be authentic, I found a really cute copper fish cutter that you could use to make fish shaped crackers.

Tip #3:  I made these with the Daiya Pepperjack Style Shreds, which is a spicy vegan cheese and it gives them a little spice.  I used this version instead of adding any other type of pepper.  If you don’t like the spicy flavor, just use the Daiya Cheddar Shreds.

Tip #4:  Lastly, if you don’t need this recipe to be vegan, it can easily be converted to a non-vegan recipe (which is what the original recipe was) by substituting the vegan butter for organic pasture butter and organic cheddar cheese.  The amount of cheese to substitute would be 2 cups/227g/8 oz.  If you use dairy, please make sure you are using the organic versions :)


Vegan Pepperjack Cheese Crackers The Healthy Family and Home


  • 1 cup organic unbleached all-purpose flour
  • 4 tablespoons Earth Balance Vegan Butter (cold and cut into small pieces)
  • 1 bag Daiya Pepperjack Style Shreds (8 oz (227 g) or approximately 2 cups)
  • 3/4 teaspoons pink himalayan salt
  • 3 - 4 tablespoons distilled or purified water


Step 1 Put all ingredients into a food processor and pulse until the mixture has a coarse meal-type texture.

Pulse in water, one tablespoon at a time, and only enough so that the dough forms a ball and pulls away from the blades.

Wrap in plastic wrap and chill for at least 20 minutes in the refrigerator.

Remove dough from refrigerator and roll out on a lightly floured surface to about 1/8 inch thickness.

Cut out as many crackers as possible using the cookie cutter of your choice.

Place them about 1 inch apart on a baking sheet.

Bake at 350 degrees for approximately 15 - 20 minutes or until golden and crisp.

Transfer to a wire rack to cool.



Recipe source:  I found this recipe over 6 years ago and printed a copy from a website called "Country Living", long before this website and proper crediting of recipe sources came into play.  However, I went back to the "Country Living" website before posting this recipe and the original recipe I used does not come up in the search box or is it listed anywhere on the website.  They did have this version,, but it was not the original one I used (the original didn't have peanut butter or honey in the ingredient list) but it's the closest thing I could find from the original website.


Simple Meal Planning - Plan to Eat




  1. Maria says

    I want to replace the goldfish that my granddaughter eats with these vegan crackers and am wanting to know how long these crackers will store.
    They look deliscious.

    Thank you,

    • Karielyn says

      Hi Maria! Unfortunately, I wouldn’t be able to tell you from personal experience because all of mine were gone within an hour after making them! lol But on the original recipe, it says “store in an airtight container for up to a week” so I’m sure that would be fine. I’m so glad to hear that you will make your granddaughter the healthier homemade version, that’s awesome! Thanks for visiting :)

    • says

      Hello, I live in Australia. Would you please tell me, what does the packet of Daiya Cheese weigh? I’ll need to substitute. Cheers, Nina

  2. says

    Karielyn, you spend so much of your time on making these amazing dishes daily. I should learn a lot from this blog and try them at my home. These pepper jack cheese crackers might be really taste as i can see them. How did they taste? I’m very glad to read this article, I love cheese and vegan food.


    • Karielyn says

      Hi Kanyaka! I think they taste pretty darn close to the “real” crackers but without all the junk in them. If you use the vegan pepperjack cheese, they will have a slightly spicy taste to them, which I like. They are also much better if you can bake them to a crispy texture so they crunch a little when you eat them. Let me know if you try them out :)

  3. says

    Hello Karielyn,

    Now this is what I call a yummy recipe. What I feel is looking at the pictures itself I can cook the dish. Anyways looking at this recipe my mouth was watering. I just wanted to know what kind of spices and herbs we can add to this recipe apart from pepper. 😀

    • Karielyn says

      Hi Laxmi! If you use the Daiya Pepperjack Style Shreds, it will have some spicy flavor to it. If you use regular cheddar and didn’t want to use regular black pepper (which the original recipe called for), you could always add a touch of cayenne pepper. I haven’t tried it, but I bet if you put about a 1/2 a jalapeno in the food processor that would give it some spice too. For herbs, the first thing that comes to mind is maybe some dried rosemary or thyme. I might actually try that next time I make them :)

    • Karielyn says

      Hi there! That’s so funny! You’re right though, you can’t go wrong with anything involving cheese lol. Thanks for stopping by 😉

  4. Nina V says

    Hello, I live in Australia. Would you please tell me, what does the packet of Daiya Cheese weigh? I’ll need to substitute. Cheers, Nina

    • Karielyn says

      Hi Nina! The packet of Daiya Cheese says: 8 ounces (227 grams) or approximately 2 cups. I used the entire packet for this recipe. That was a good question, I’ll update the recipe now. Hope you enjoy them…thanks for visiting :)

  5. Melanie says

    I am so glad I found your blog through Finding I am totally add you to my Google Reader list! Quick question for you. Were a gluten free family so have you tried making this with a GF flour or can you suggest one that you think would work well?

    • Karielyn says

      Hi Melanie! I’m glad you found me too! To be honest, I am fairly new to GF foods but have been dabbling in them a little lately because I have realized that me and wheat don’t get along anymore. I don’t really eat baked goods very much, but when I make them for my family, I don’t like to feel deprived. My goal is to eventually get a handle on the different types of flours and start adding lots of gluten-free recipes to my site.

      Since I’m not very familiar with GF flours, the only one I have bought and used so far is the Bob’s Red Mill Gluten-Free Biscuit and Baking Mix. I just happened to have 1 cup of it left in the bag and a new bag of Daiya cheese, so I made another batch of the cheese crackers this morning and to me, they tasted fine (just a little of the garbanzo bean flour aftertaste) so you may want to try that for now. But I’m going to keep looking around though and will experiment with some other GF flours and see which one works best.

      I hope you like them if you try the Bob’s GF Flour…thanks for visiting and adding me to your Google Reader :)

      • Karielyn says

        Oh snap…I just looked at the ingredient list on the Bob’s Gluten-Free Biscuit and Baking Mix and one of the ingredients is “cornstarch”. The product is labeled “All-Natural” but not organic so it’s possible the cornstarch could be GMO.

        I just called the toll-free number from the Bob’s Red Mill website and spoke with someone from customer service. She said NONE of the Bob’s Red Mill products contain GMO’s, even if they are not labeled organic. They do not use them in any of their products. 1-800-349-2173. I also confirmed it on their FAQ page:

        Whew! That was a close call. I ~always~ check the ingredient list before I buy something and I guess I was so glad to find a gluten-free biscuit mix, I just grabbed it without looking at the ingredients.

        I didn’t want to recommend using the Bob’s Flour if it used GMO ingredients, but it is safe to use.

  6. Brittany says

    I am so excited to finally find a healthy alternative for my family to enjoy. We all LOVE cheese crackers, but we know how bad the store bought brands are for us. Thank you so much for the recipe…I’m headed to the store now to buy ingredients!

    • Karielyn says

      Hi Brittany! I’m glad you found the recipe and hope you enjoy it. Have fun with the “cookie” cutters and shapes…that’s the best part :)

  7. says

    That sure looks like a mouth watering recipe. On a lighter note, I have a date this sunday and I am planning to make Pepperjack cheese cracker along with my girl, what say? Also, what other spices along with Pepper can be added as an alternative?

    PS: Not printing the recipe, as shown in the options. Just bookmarking it 😛

    • Karielyn says

      Hi there Anchit! You could really add whatever spices you’d like to the recipe and customize it. Garlic, rosemary, maybe even some oregano might be good.

      I hope you enjoy the recipe and everything turns out good for you on Sunday 😉

      • says

        Hey! Back after a long time.. Happy 2015! You won’t believe, I had this recipe you mentioned, about adding oregano and other spices, made up on New Year’s eve and friends absolutely loved it. Thank you very much!!!!

        • Karielyn says

          Hi there Anchit! Well hello stranger and Happy 2015 to you too! It has been a while and it’s good to hear from you again.

          I’m so glad that you enjoyed the recipe and that it was a hit with your friends!

          Thanks for trying out the recipe and for taking the time to let me know everyone liked it…I really appreciate it 😉

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