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.
Hi I want to try making this recipe, can you help me with the OZ? Like how much is 1 15 oz of beans?
I tried using a convertor but the measurements didn’t really make sense. I’m from Europe, sorry. Help me try to make this 🙏
metric measurements are added 🙂
Sounds good I will try this recipe,
Enjoy
I can’t believe how good this is. So glad to see a vegan cream cheese without nuts or tofu. Would highly recommend
So glad you enjoyed it
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
We have not yet
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
We haven’t tried cooking with it
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?
Taste difference, but won’t matter for the recipe
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?
Hmm, not sure, that’s never happened when we’ve made it