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.
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.
So happy that you enjoyed them! Love the variations you made!
my son is allergic to coconut. have you tried to make with another kind of oil? maybe olive or avocado? thanks!
Ideally swap with a safe vegan butter, if not you could but decrease the water
I am excited to try this, it looks so good! Just a note: I would not advise using chickpea flour in place of oat flour. Chickpea flour is ground dried , uncooked chickpeas. So you would be eating uncooked beans, which is not wise. 🙂
Love your website!
You’re right, raw chickpea flour does, but ready to eat chickpea flour does not as it’s been pre-roasted. I will make that clarification in the post. Appreciate you and thank you for your kind words.
Could I use chick pea flour instead of oat as I am gluten free?
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
you can find gluten free oats flour I am also gluten free and it works perfectly
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!
Hi I was just wondering if I could substitute the agave for date syrup?
Yes
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!
Yum! This sounds wonderful!
Hi Julie,
Could you please give an exact recipe? I’d love to try your cheesecakes!
My best,
Mandy
Hopefully Julie can respond to you, in the meant time, here’s our recipe: https://makeitdairyfree.com/incredible-vegan-cheesecake/