Spicy Vegan Cheese Straws

These Spicy Vegan Cheese Straws are like a soft cheese cracker that just about melts in your mouth. With a buttery, cheesy flavor and a touch of fancy, they are the perfect dairy free and vegetarian party snack you’d be proud to serve at a shower, tea party, or brunch event! There’s also a gluten free option which makes this recipe great for special diets.

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I’m doing my happy dance today, friends. And it’s not just because I just had my once-a-week fancy coffee and THE most amazing Sunday brunch with T. 

No, something even more exciting is happening right now, and that, my dear friends, are these fluffy, cheesy, melt-in-your-mouth squares of pure heaven: aka – vegan cheese straws!

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Overhead shot of vegan cheese straws piled into an oval-shaped white dish. There are other cheese straws around the dish and a white linen.

What are cheese straws?

Have you ever heard of cheese straws? The recipe has both Southern US and English roots. 

They’re kind of like cheese crackers but with more of a fluffy almost biscuit-type quality. They’re like little cheese clouds that literally melt. in. your. mouth. 

Basically, I see cheese straws like the fanciest possible version of a Cheez It, the kind you can be super proud to serve at showers, vegan tea parties, and all your brunch-type events along with sandwiches or alllll the wine.

That’s right, these vegan cheese straws are so good with wine. 

Are you sold yet? Because I sure am.

A hand pulling a flower shaped cheese straw out of a white oval shaped dish.

What’s in vegan cheese straws?

It’s pretty easy to make these vegan cheese straws, requiring only 5 ingredients:

  • Vegan cheddar block – Use a shred-able vegan cheese that comes in block form. We HIGHLY suggest using the Daiya Farmhouse Blocks or the Epic Vegan Cheddar block from Violife.  Just make sure it’s a firm block that can be shredded. This recipe does not work as well when using pre-shredded or sliced vegan cheese. I speak from experience; learn from my mistakes.
  • All-purpose flour Gluten-free all-purpose flour works too!
  • Vegan butter – To replace the dairy butter cheese straw recipes traditionally call for, you can use either vegan butter or chilled, refined coconut oil. They both work; I can’t even tell the difference. But if you’re going the coconut oil route, it is soooo important to use refined coconut oil because the last thing you want is for your vegan cheese straws to taste like a pina colada!
  • Cayenne pepper – optional, for some spicy!
  • Sea salt
Head on shot of dairy free cheese straws arranged in an oval shaped white dish.

More Vegan Cheese Recipes:

When you do give this recipe a go, we would LOVE to hear all the details!

We would be tremendously grateful if you could leave a rating and review below. It helps more people find our tasty vegan recipes!

And don’t forget to tag us in all your glorious cheese straw photos on Instagram (we’re @theplantpowercouple, with the ‘the’). Enjoy!

A head-on shot of flower-shaped vegan cheese straws arranged in a white oval shaped dish. There is a matching dish also filled with cheese straws in the background and more dairy free cheese straws around the two dishes.

Spicy Vegan Cheese Straws

Brittany Roche
These Spicy Vegan Cheese Straws are like a soft cheese cracker that just about melts in your mouth. With a buttery, cheesy flavor and a touch of fancy, they are the perfect dairy free and vegetarian party snack you’d be proud to serve at a shower, tea party, or brunch event! There’s also a gluten free option which makes this recipe great for special diets.
4.87 from 15 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snacks
Servings 30 cheese straws
Calories 162 kcal



  • PREP: First, preheat your oven to 350F and shred your cheese using the large section of your grater.
  • START YOUR MIXER: Add the vegan cheese and butter to a large mixing bowl and use a hand or stand mixer to cream them together until fully combined.
  • ADD THE DRY MIX: In a small bowl, whisk together the flour, cayenne pepper, and sea salt. Slowly add this to your cheese / butter mixture, mixing in slowly until it's fully combined. 
  • FINISH THE DOUGH: The dough will look very crumbly at this point, so get in there with clean dry hands and use the heat they provide to knead a couple times and bring the dough together into a ball. If your dough is still too crumbly to come together, add 1 Tbsp warm water and knead some more. If needed, repeat with another Tbsp water until it comes together.
  • IF USING A COOKIE PRESS: Load it now per the instructions. Use whatever attachment you like; you can really have fun with this part! Follow the instructions on your cookie press from here, but we suggest pressing the cookies onto an ungreased baking sheet.
  • IF NOT USING A COOKIE PRESS: Use clean, dry hands to roll the dough into 1/2 - 1 inch diameter balls. Place these on an ungreased cookie sheet and use a fork or your hand to gently flatten each of them to about 1/4 inch thickness.
  • BAKE THE CHEESE STRAWS: Bake these beauties at 350F for 10-15 minutes. 10 minutes makes the cheese straws super soft and fluffy, and 15 adds a nice crispy edge. Allow your cheese straws to cool and enjoy!


*Feel free to use whichever vegan cheese you like, but for best results, use a hard block that can be shredded on a grater. We like the vegan cheese blocks from Daiya and Violife.
**GLUTEN-FREE: Sub gluten-free all-purpose flour to make these gluten-free.
***Feel free to sub chilled refined coconut oil for the vegan butter in this recipe. Make sure you use REFINED coconut oil to avoid the coconut flavor.


Serving: 1gCalories: 162kcalCarbohydrates: 10gProtein: 2gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 10gTrans Fat: 2gSodium: 90mg
Keyword dairy free cheese straws, gluten free cheese straws, gluten free cheese straws recipe, healthy cheese straws, vegan cheese straws, vegetarian cheese straws recipe
Tried this recipe?Let us know how it was!

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    1. As long as it's a hard shred-able block, it should work! Just be conscious of the texture when you're beating in the flour. If you can't bring it together with your hands into a ball, it's too dry. Enjoy!! :)
  1. I made these, turned out great, added a touch of mustard and a bit of scotch bonet pepper sauce. I plan to attempt making this recipe with 0.75 cups and 0.5 cups of coconut oil, I think the amount used can be reduced.
  2. Yummm! I was so excited to find this vegan recipe and it turned out great! I live at a higher altitude and had to add 2 T. ice water to get the dough to hold together. Don’t have a cookie press so used your alternative method (1” balls) which worked fine. I also baked them for 20 minutes. Will invest in a cookie press for next time as yours look so cute! Thanks, Brittany for a delicious recipe! 😋

    5 stars

    1. So glad it worked out for you, Dazzle! High altitude baking can be tricky. (T used to live in Colorado.) We're very happy you liked them so much! Thank YOU for a wonderful comment!
    1. Hi, Ellie! We have not tried to freeze them, and I know some brands suggest not freezing their product as-is in the package. That being said, I think they should be okay frozen AFTER they've been baked so that they just need to be thawed or slightly warmed before serving. Hope this helps.
  3. I made these with a block of Violife cheddar and they came out great! Thanks for the amazing recipe.

    5 stars

    1. Thank you so much for reaching out to let us know, Donna! I'm so happy to hear how much you liked them and making them with Violife sounds like a FANTASTIC idea! I'm just so happy we have so many wonderful options to make these with these days!

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