This easy nut free soy free vegan cream cheese is ready in just 5 minutes! Can be Top 8 Allergen Free.
Before going vegan, if you loved cream cheese, then you may have been wondering how you can replace that. This nut free soy free vegan cream cheese is absolutely perfect for showing you how to make it happen.
Sometimes all people want is simple replacements to condiments when they go vegan or dairy free.
You’re going to be blown away by the secret ingredient for this recipe. And once you taste it you won’t believe how well it works.
It is super easy to make and needs very little ingredients.
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Frequently Asked Questions
How do you make Gluten Free vegan cream cheese?
This recipe is completely gluten free because we are using oat flour to thicken the recipe.
It’s also important in this recipe to use a gluten free flour because we are not cooking the cream cheese in any way so we want to make sure that we are not risking salmonella.
Do I have to use oat flour?
It has given the best results for us when making this recipe; however you could also sub our the oat flour for almond flour or chickpea flour.
HOW LONG WILL THIS VEGAN CREAM CHEESE LAST?
If stored in an air tight container in the fridge, it should last 10-14 days. The recipe can be cut in half or doubled depending on your needs.
Can I make vegan cream cheese Top 8 Allergen Free?
The only Top 8 Allergen in this recipe is coconut oil.
While the taste would differ, you could swap it with a soy free vegan butter. We prefer Earth Balance soy free, it comes in a red tub.
If needed, you could replace with another neutral oil, like grapeseed. However, if you do this, we would decrease the amount of water by a tablespoon.
How Can I use Nut Free Soy Free Vegan Cream Cheese?
The obvious is vegan bagels right? We have 3 delicious vegan bagel recipes that we think you will love!
Besides bagels, you could use this recipe to add onto some toast or try it on a muffin like our vegan strawberry muffins.
Pin this vegan cream cheese for later:
Nut Free Soy Free Vegan Cream Cheese
Ingredients
- 1 15oz can butter beans, drained and rinsed
- ¾ cup water
- ¼ cup oat flour
- 2 tbsp lemon juice
- 1 tablespoon agave
- 1 tablespoon coconut oil
- ¼ teaspoon apple cider vinegar
- ¼ teaspoon sea salt
Instructions
- Pour all ingredients into a high powdered blender in order listed.
- Blend for 5 minutes or until smooth, scraping down the sides as needed.
- Can use right away or allow to set. Will thicken and taste better after 24 hours.
- Store in air tight container for up to 2 weeks.
Mary
We made this today. It came out really soupy. Not sure why. We followed the recipe. Should I add more flour?
Larisha Bernard
We’ve found the biggest reason for this is not drying off the beans
Serene
So delicious! I tried one batch plain. one batch with herbs; and also a batch with sun-dried tomatoes. They all tasted great and had a lovely creaminess.
Larisha Bernard
So happy that you enjoyed them! Love the variations you made!
Sarah
my son is allergic to coconut. have you tried to make with another kind of oil? maybe olive or avocado? thanks!
Larisha Bernard
Ideally swap with a safe vegan butter, if not you could but decrease the water
Lin
Could I use chick pea flour instead of oat as I am gluten free?
LarishaBernard
Hi! We haven’t tried it that way so not 100% sure. Chickpea flour absorbs more liquid so if you do try it, maybe start out with less
Elle
Made this yesterday, the texture and even the taste is more like a dip (I sometimes make white bean hummus) but it is oh so delicious and spreads nicely on my bagels so thank you for sharing. I have people with nut allergies and tofu allergies so now I have an option for everyone and I so appreciate that. Thank you!