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Mary's Gone Crackers Mary's Gone Cheezee Organic Plant Based Crackers Cheese & Herb -- 4.25 oz

Mary's Gone Crackers Mary's Gone Cheezee Organic Plant Based Crackers Cheese & Herb
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Mary's Gone Crackers Mary's Gone Cheezee Organic Plant Based Crackers Cheese & Herb -- 4.25 oz

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Mary's Gone Crackers Mary's Gone Cheezee Organic Plant Based Crackers Cheese & Herb Description

  • Plant-Based Cheese & Herb Flavor
  • Certified Gluten Free
  • USDA Organic
  • Palm Done Right
  • Non GMO Project Verified
  • Kosher

Magnificently Munchable

Remarkably rich meets rosemary, thyme and oregano in Mary’s Gone Cheezee™ Plant-Based Cheese & Herb Flavor Crackers. While you’re enjoying these colossally crunchy snacks right out of the box with a big ol’ cheesy grin on your face, take a moment to check our stats. Vegan? Verifiably. Organic? Obviously. Non-GMO? Naturally. Gluten-free? Gleefully!


Utterly Cheezee Snacks That Have The Planet's Back.

With these unbelievably cheezee, unexpectedly vegan, organic, plant-based crackers, we've captured the toasty, nutty, creamy appeal of your favorite cheeses without going anywhere near a dairy farm! Speaking of farms, we responsibly source our palm oil from growers who follow harvesting practices established by Palm Done Right®-an organization dedicated to fostering sustainable, organic, fair trade palm oil. When you reach for any of our responsibly sourced products, you can snack happily knowing our love for Planet Earth is baked right in.

• Plant Based - Ingredients in our snacks are sourced from plants
• We Support Non-GMO - Our snacks are non-GMO verified
• Always Organic - We proudly support organic farmers
• Always Vegan Pro-Plant - Our practices embrace the welfare of all living things


Passionately, unabashedly & irrationally obsessive about crispy, crunchy snacks.™

Free Of
Gluten, GMOs and animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 19 Crackers (30 g)
Servings per Container: About 4
Amount Per Serving% Daily Value
Total Fat6 g8%
   Saturated Fat2 g8%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium260 mg11%
Total Carbohydrate19 g7%
   Dietary Fiber2 g7%
   Total Sugars1 g
     Incl. 0g Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium60 mg4%
Iron1.7 mg10%
Potassium210 mg4%
Other Ingredients: Chickpea flour*, tapioca starch*, palm fruit shortening*, sunflower oil*, sea salt, yeast extract*, natural flavors*, annatto extract* (for color), paprika*, baking soda, garlic*, onion*, lactic acid, xanthan gum, calcium carbonate, citric acid, rosemary*, oregano*, thyme*, basil*, rosemary extract* (for freshness). *Organic.

Manufactured in a facility that produces products containing soy and sesame.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Eating a Plant-Based Diet Part Time Still Offers Big Benefits for the Environment

[vc_row][vc_column][vc_column_text]So, you’re not sure you want to go whole hog when it comes to eliminating meat and dairy from your diet. That’s understandable. Taking the big leap into a fully vegetarian or vegan lifestyle can be intimidating.

Fortunately, cutting back dramatically, but not entirely, on meat and dairy consumption can do wonders for your health — and the environment.

Woman in Green Sweater Standing Next to Produce-Covered Table to Represent Plant Based Diet Benefits

Plant based diet benefits for the environment

A study published recently in the journal Nature Communications estimated that if 50 percent of beef, chicken, pork and milk products were substituted for plant-based products, the net reduction of forest and natural land would almost stop by 2050 and greenhouse gas emissions from agriculture and other land uses would decline 31% compared with 2020.

“While beef replacement provides the largest [environmental] impacts, substituting multiple products is synergistic,” says the study.

Other 2050 projections based on the study’s animal-for-plant food swap include:

  • The global area dedicated to agriculture would fall 12 percent compared with 2020.
  • Global water use would decrease by 10%.
  • Global undernourishment would drop to 3.6% from 3.8%.

Researchers determined China would benefit most from the outlined agricultural changes, while Sub-Saharan Africa and South America would gain the most from the environmental changes.

“Understanding the impacts of dietary shifts expands our arsenal of options for reducing greenhouse gas emissions and protecting biodiversity,” wrote study co-author Marta Kozicka, a research scholar at the International Institute for Applied Systems Analysis.

The environmental case against beef, chicken, pork and milk

To arrive at their findings, researchers developed plant-based “recipes” for beef, chicken, pork and milk.

“The recipes were designed to be nutritionally equivalent to the original animal-derived products and realistic for existing food manufacturing capabilities and globally available ingredients,” Kozicka wrote.

Why these specific types of food?

A 2013 report from the United Nations’ Food and Agriculture Organization found that beef and cattle-milk production accounted for 41% and 20%, respectively, of the greenhouse gas emissions generated in the livestock sector. Meanwhile, meat from pigs contributed 9% of the sector’s greenhouse gas emissions, with poultry meat and eggs representing 8%.

According to, switching to a vegan diet from a largely meat-based diet would do the most to decrease greenhouse gas emissions around the world, followed by a vegetarian diet and a flexitarian diet.

Can plant-based meat and dairy alternatives come to the rescue?

Despite accounting for less than one-fifth of the global food supply, animal-derived foods are responsible for most of the harm to land use, water use, biodiversity and greenhouse gas emissions in the global food chain, according to the Nature Communications study.

Still, global consumption of animal-derived foods keeps growing, the study says.

High-income nations, where animal-derived foods are most common, have achieved success with encouraging plant-based diets. But the fact that vegans make up only about 2% to 3% of the population in highly developed Western countries suggests a global move away from animal-based diets “will be challenging and may require a range of technological and policy interventions,” according to the study.

One of these technological interventions is the recent rollout of plant-based alternatives to meat and dairy products. Although these alternatives are gaining traction, it’s estimated that per capita consumption of animal-derived foods will actually rise between 2020 and 2050, with chicken (38%) and milk (24%) representing the most global growth, says the study.

Unfortunately, plant-based alternatives might not deliver the same nutritional punch as their animal-based counterparts do.

A study published in 2023 by the journal Food Research International indicated that compared with processed or unprocessed animal foods, plant-based alternatives contained significantly higher amounts of sugar and salt. Furthermore, plant-based alternatives for fish, seafood and meat had less protein.

What are the health benefits of plant-based diets?

Aside from easing environmental harm, plant-based diets offer a number of benefits for human health. The benefits include a lower risk of:

  • Heart attack
  • Heart disease
  • Obesity
  • High cholesterol
  • High blood pressure
  • Type 2 diabetes
  • Cancer

“A well-planned diet of plant-based whole foods incorporating a variety of vegetables, whole grains, nuts and legumes can be one tool to help … address the chronic lifestyle diseases with which many struggle,” according to Missouri Medicine, the journal of the Missouri State Medical Association.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_text_separator title="Featured Products" border_width="2"][vc_row_inner equal_height="yes" content_placement="middle" gap="35"][vc_column_inner width="1/3"][vc_single_image image="176263" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1719967729128{padding-right: 7% !important;padding-left: 7% !important;}" link=""][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="176262" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1719967781728{padding-right: 7% !important;padding-left: 7% !important;}" link=""][/vc_column_inner][vc_column_inner width="1/3"][vc_single_image image="155612" img_size="full" alignment="center" onclick="custom_link" img_link_target="_blank" css=".vc_custom_1635274203725{padding-right: 7% !important;padding-left: 7% !important;}" link="#"][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

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