This easy nut free soy free vegan cream cheese is ready in just 5 minutes! Can be Top 8 Allergen Free.
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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.
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 ready-to-eat (precooked) chickpea flour. If you only have raw chickpea flour, you can heat-treat it.
To do this, Preheat oven to 350˚F and spread flour out evenly on a cookie sheet. Allow it to bake for 5 – 7 minutes. Once the flour temperature has reached 160˚F any bacteria would be killed making the flour edible. Let cool, then add to recipe.
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.
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Nut Free Soy Free Vegan Cream Cheese
Ingredients
- 15.5 ounces canned butter beans, drained and rinsed well (439g)
- ¾ cup water (170g)
- ¼ cup oat flour (23g) (sub with same amount of rolled (old-fashioned oats if needed)
- 2 tablespoons 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.
- You should have a thick, smooth, spreadable mixture. Mixture will be warm, but you can use as a spread right away, or for best results, place in an air tight container and place in the fridge for 24 hours as it will thicken and the flavors can meld more during that time.
- Will last stored in air tight container for up to 2 weeks.
Can this recipe go without lemon juice?
Not really
Can I use something instead of Agave? Any suggestions for a 1 to 1 substitute?
date syrup, maple syrup
Just to help someone else, like me, who would like to make this recipe but not knows what is “butter beans”. Butter beans is lima beans.
thanks to sharing this good recipe.
Thank you for helping
Butter beans are a type of lima bean. IMO butter beans taste better than lima beans. They are usually in the canned veggie section at the grocery store.
What oils do you recommend other than coconut, I am allergic.
Great question! Try neutral oils like refined avocado oil or sunflower oil. These options will give a mild flavor and help the cream cheese firm up in the fridge.
Are there any replacements for oat flour & agave please?
For the Oats – they are help absorb moisture and add structure, but you can swap them with options like almond flour, rice flour, or buckwheat flour.
For the agave- maple syrup or date syrup would work great
I haven’t tried this yet, so I can’t comment on the recipes success. But I’m Canada I’ve never seen butter beans on the shelf. I looked it up and for the Canucks who didn’t know, like me, for us up here they are Lima beans! I wonder how this would work in a cheesecake, or cream cheese icing?
they are a type of lima bean. They are actually the larger, cream-colored, mature lima beans, not the small green ones you usually have at a dinner. Hope this helps.
We made this today. It came out really soupy. Not sure why. We followed the recipe. Should I add more flour?
We’ve found the biggest reason for this is not drying off the beans