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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🥳 Get the Full Recipe
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.
This is REALLY good for a vegan cream cheese, a bit sweet … was looking for a more savory taste. Not a big deal, can adjust ingredients & boom changed to meet my needs; was looking for a vegan cream cheese for an olive dip. I didn’t realize agave would make it sweeter (duh its a sweetener lol) that was my goof. Thank you for this!!
HAHA, glad you still enjoyed it!
Hi can we use honey instead of agave?
We’re vegan, so we don’t use honey and wouldn’t know if it would work
Hello,
I am wondering if this recipe can be used for making dairy-nut-soy-free cheesecake?
Hi, we can’t make that recommendation at this time as we haven’t tried it ourselves and there may be other things that need added to it to make it hold up.
Did you try the cheesecake yet?
We have not yet
i used it in a raw choc cheesecake recipe. worked fantastic, will deffo make again tbh it’s the reason i made it
Glad you enjoyed!
hi there this looks great I really want to make it can I omit the oil I’m am oil-free also can I use white or navy beans or cannellini I hate lima beans mom always tried to give them to us as kids i always gagged hahahahahah could not choke them down no way not sure i even want the taste in my Vitamix LOL
Yes you can use other beans, not sure about omitting the oil. You need to add something to blend it properly. Maybe water, but the taste will definitely be different.
Replace oil with bean juice.
I was excited with the recipe as it doesn’t use cashew or tofu but it ended up more like hummus. I just thought of adding roasted chopped red bell pepper, cayenne and more garlic and lemon as a dip.
Thank you for the feedback. Did you let it sit for 24 hours?
Could I use any white bean, like cannellini or great northern, or is the butter bean essential?
Butter beans are the creamiest out of the 3 but the other two will work
do you drain the beans or use the canning liquid?
drained
Thank you for this recipe! Is yhere a substitute for Agave syrup?
maple syrup
Thanks for the recipe💕 because all the vegan cream cheese at the store are way to expensive and all the other recipes online used chashews which I didn’t have the budget for. Thanks (also the recipe actually tastes pretty good for the people wondering and wanting to try it)
Happy to hear that you enjoyed it!