Go Back
+ servings
hand with bowl of chex mix

Baked Vegan Chex Mix Snack with Nutritional Yeast

Print Recipe
This crunchy baked vegan chex mix will be the hit of the party! It’s ridiculously easy to throw together with easy-to-find ingredients, and bursting with cheesy/umami flavour. Keeps for weeks, so it’s a great, affordable homemade gift idea and no one will know it’s vegan.
Course Appetizer, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword almonds, Cashew, cereal, nutritional yeast
Dietary Preference dairy free, Gluten-Free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 cups


Chex Mix

  • 4 cups Chex-style cereal I use Shreddies (Canadian!)
  • 3 cups pretzels Glutino's makes a great gluten free option if needed
  • 2 cups O's-style cereal
  • 1 cup your favourite nut or seed peanuts, cashews, almonds, pumpkin seeds


  • ¼ cup nutritional yeast
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon paprika
  • ½ cup melted vegan butter or choose avocado oil or olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon hot sauce I like Frank's here


  • Preheat oven to 300℉ (150℃) and line a large rimmed baking sheet with parchment paper for easy clean up.
  • In a large bowl - or right on the baking sheet - combine the chex, o's, pretzels and nuts.
  • Stir the nutritional yeast, garlic powder, onion powder and paprika together in a small bowl and sprinkle evenly over the cereal mix. I don't typically add salt but if you really want a flavour bomb, you could add in ¼ teaspoon (1 mL) salt too.
  • Stir the soy sauce and hot sauce into the melted butter and drizzle evenly over the cereal mix. Stir the mix well with a spoon to ensure there is almost no dry seasoning left on the baking sheet. Takes a minute or two.
  • Bake for 45 - 60 minutes, stirring every 15 minutes so it bakes evenly. It's done when it looks mostly dry. I find 45 min is typically enough but if you decide to add extra butter to make it richer, you might need up to 60 min.
  • Remove the baking sheet to a cooling rack and let cool at least 10 minutes before enjoying. If storing, you want it to cool completely then place in an airtight container and leave at room temperature for up to 3 weeks.