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.
MAE
Hi I was just wondering if I could substitute the agave for date syrup?
LarishaBernard
Yes
Julie
This makes awesome allergy-friendly cheesecake! I’ve made mini cheesecakes twice now with this as a base. Made this recipe (used gluten free flour blend instead of oat flour, since that’s what I had), let it rest in fridge overnight, then for cheesecake: 1/2 cup sunflower butter or nut butter, about 3 ounces bittersweet chocolate, 2-3 Tbsp sugar (taste it and adjust). Baked it in a muffin tin with a gluten free cookie crust. First iteration I used Jif in the filling and gluten free Oreos in the crust. Second iteration, sunflower butter in the filling and gf graham crackers in the crust. Non-vegan approved!
LarishaBernard
Yum! This sounds wonderful!
Mandy
Hi Julie,
Could you please give an exact recipe? I’d love to try your cheesecakes!
My best,
Mandy
LarishaBernard
Hopefully Julie can respond to you, in the meant time, here’s our recipe: https://makeitdairyfree.com/incredible-vegan-cheesecake/
Rose
Sounds good I will try this recipe,
LarishaBernard
Enjoy
Alexa
I can’t believe how good this is. So glad to see a vegan cream cheese without nuts or tofu. Would highly recommend
LarishaBernard
So glad you enjoyed it
Whack
Hi and thanks for sharing the recipe,
I’ve not tried this recipe yet, but I’m sure it’s great.
Have you tried tapioca flour as a replacement for oat flour?
Thanks in advance
—Whack
LarishaBernard
We have not yet
Jen Litowski
This sounds good and not too expensive to try. Thanks for the recipe.
Do you know if it would work to cook with, like to make it into a creamy sauce?
Thanks
LarishaBernard
We haven’t tried cooking with it
Daureen
I have organic, cold pressed unrefined coconut oil. Can I use this, or is there a difference, in cooking, between the refined and unrefined oil?
LarishaBernard
Taste difference, but won’t matter for the recipe
Allyson
So runny and hot after just one min of blending- no way could I use it right away. More like a thick Alfredo sauce. Will refrigerate and see how it is tomorrow.
Yes I drained the beans and measured everything .help?
LarishaBernard
Hmm, not sure, that’s never happened when we’ve made it
Anber Grim
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!!
LarishaBernard
HAHA, glad you still enjoyed it!
Olan
Hi can we use honey instead of agave?
LarishaBernard
We’re vegan, so we don’t use honey and wouldn’t know if it would work
Anne
Hello,
I am wondering if this recipe can be used for making dairy-nut-soy-free cheesecake?
LarishaBernard
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.
Denise
Did you try the cheesecake yet?
LarishaBernard
We have not yet
R Hunte
i used it in a raw choc cheesecake recipe. worked fantastic, will deffo make again tbh it’s the reason i made it
LarishaBernard
Glad you enjoyed!
melody sieglitz
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
LarishaBernard
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.
Lynn
Replace oil with bean juice.
olivia
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.
LarishaBernard
Thank you for the feedback. Did you let it sit for 24 hours?
Courtney
Could I use any white bean, like cannellini or great northern, or is the butter bean essential?
LarishaBernard
Butter beans are the creamiest out of the 3 but the other two will work
Anna
do you drain the beans or use the canning liquid?
LarishaBernard
drained
Carlette
Thank you for this recipe! Is yhere a substitute for Agave syrup?
LarishaBernard
maple syrup
Alliya Banister
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)
LarishaBernard
Happy to hear that you enjoyed it!