Easy Vegan Cheesy Straws with Spicy Chipotle Option


When Hannah originally reviewed Parma! Vegan Parmesan for us (you can now see my full review here), she created a fabulous recipe for vegan cheesy straws. It was buried in our review section, so I’m reviving it in our recipe section and have added a simple and purely homemade option, too.

Vegan Cheesy Straws Recipe with Spicy Chipotle Option (naturally dairy-free, gluten-free and soy-free)

Though you can use a spice-less version of vegan parmesan, Hannah chose to highlight the Chipotle Cayenne Parma! and kick these vegan cheesy straws up a notch (but don’t worry, it isn’t overly spicy!). It isn’t spot on for traditional, but provides the cheesy oomph and simple full-bodied flavor that makes recipes like this delicious.

Excellent for serving alongside a selection of dips at a party or just late-night snacking, these crunchy vegan cheesy straws are a whole lot of fun to make and eat. Feel free to add in whatever herbs you like, or any variety of spices you have on hand. They’re incredibly versatile and can suit all tastes and occasions with just a few small tweaks.

Special Diet Notes: Vegan Cheesy Straws

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Cheesy Straws
Prep time
Cook time
Total time
For simple cheesy straws, without the spice, you can use the Original Parma! or omit the spices from the recipe below.
  • ¼ cup dairy-free buttery spread
  • ½ cup Parma! Vegan Parmesan (Original or Chipotle Cayenne) or recipe below
  • ½ cup chickpea / garbanzo bean flour
  • ¼ teaspoon salt
  • Pinch paprika
  • 3 tablespoons plain or unsweetened dairy-free milk beverage (your choice of type)
  1. Preheat your oven to 350ºF and line a baking sheet with either parchment paper or a silicone baking mat.
  2. Place the buttery spread in a mixing bowl and beat with a mixer until softened. Add the vegan Parmesan and cream thoroughly, until completely smooth. Sift in the garbanzo flour, salt, and paprika, and briefly mix again to combine. Drizzle in the milk beverage 1 tablespoon at a time, mixing after each addition, until it comes together into a very soft dough, almost like cookie dough.
  3. Transfer the dough into a piping bag with a star tip, and pipe out 3-inch long lines onto your prepared baking sheets. If you don’t have a piping bag, you can also use two spoons to make mounds, much like you would for drop cookies.
  4. Bake for 15 to 18 minutes or until lightly browned. Let the straws cool completely on wire racks, and store in an airtight container.
Quick Homemade Parma: In a spice grinder, blend ½ cup raw or toasted nuts (such as pine nuts, blanched almonds or cashews), 2 tablespoons nutritional yeast flakes, and a scant ¼ teaspoon salt until broken down into a fine meal. For a Chipotle Cayenne variation, season with a pinch of cayenne and about an ⅛ teaspoon each of chipotle chili powder and onion powder, or to taste. This should make ½ cup for the recipe above.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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