Smear it on crackers, toasted bread, a bagel, a good cheese spread is not to be missed!
And after today, we won’t be missing out on it any more!
Wait? A Vegan Cheese Spread?
Without Gluten? Grain? Soy? Corn? Almond? Sesame? Cashew? Peanut?
YES! That’s Right! We are going to make a cheese spread without grains, or most top allergens…and it’s going to be amazing!
How do I know? Because I served this to my gluten & grain loving family members on Christmas Eve and they loved it!
We won’t be using unusual ingredients, we won’t be using techniques that take several tutorials to learn. If you can boil water and use a whisk you’ll be able to make this delicious Vegan Cheese Spread!
This is Break A Recipe Where We Do Indulgent Grain-Free Foods!
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Welcome to Break A Recipe!
My name is Nina, I’m a food nerd who cooks and bakes without gluten, grain, dairy, egg, soy, corn, almond, sesame, or cashew.
When I tell people this, they usually ask, “What’s left to cook with?”
I always answer with, “Unicorn Farts, of course!”
We both laugh and then I get to tell them how I cook with simple ingredients like coconut, chickpea, tapioca. I use them in a unique way to recreate the flavor and texture of the indulgent foods we crave, without the allergens. To read more about how I started Breaking Recipes, click here.
If this is your first time visiting, thank you for stopping by to check out the recipe for Savory Herb And Garlic Cheese Spread! You are going to love it.
If you are a returning reader, recipe tester, newsletter subscriber, or facebook group member, thank you for all your help!
You inspire me to cook beyond my comfort zone, you give me valuable feedback, and so many laughs! Life is better with foodie friends, and I’m thankful to call you mine.
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Now Let’s Get Back To Our Recipe
We are going to make a Vegan Cheese Spread without soy, corn, almond, sesame, or cashew.
We’ll create a rich, smooth, creamy cheese that you won’t believe is Dairy-Free.
We’ll flavor it with savory herbs so that you can serve it as a spread, dip, or as part of a charcuterie spread!
However you serve this delicious Vegan Cheese Spread, it’s sure to be a hit!!
You’re probably wondering how we’re going to make this amazing cheese spread without dairy, soy, corn, almond, cashew, gluten or grain,
We are going to use A Can of Coconut Milk, some Chickpea Protein, a little Xanthan Gum, some Nutritional Yeast, Lemon Juice, and some Herbs. I’ve made it with Italian Seasonings, with Dill, and also with Ranch.
One of my favorite things about this cheese spread is how versatile it is! Change your seasonings and it’s a whole new dip!
How Do We Get Cheese From These Ingredients?
We Break The Recipe, That’s How!
- We recreate the structure of dairy cream by adding protein to the coconut milk.
- We bind the Coconut Milk with the Chickpea Protein using the Xanthan Gum.
- We use the Lemon Juice to curdle the milk enough to create the subtle sour flavor, combine a touch of nutritional yeast for the “cheese” flavor,
- We allow it to set up in the fridge.
So that’s that. Thanks for reading. Use this link to subscribe to my newsletter, so you don’t miss a recipe. And I’ll see you next time!
Just kidding, we have a Recipe To Break!
As a food nerd, I really love showing you how it happens. Before we do that, we’ll need some ingredients and some equipment!
Are you ready to Break a Recipe? Let’s Go Shopping!
If you’re looking for equipment or ingredients, here’s what I use in my kitchen.
- 2 Quart Sauce Pan
- Flour Sifter (This will keep the clumps out of your cheese! Don’t skip the sifting)
- Stainless Steel Whisk
- Dry Measuring Cups
- Adjustable Measuring Spoons
- Glass Container With Lid (This will be our cheese mold)
- Coconut oil (to grease the glass container)
- 13.5 Ounce Can Coconut Milk
- Chickpea Protein (sunflower protein will also work)
- Nutritional Yeast
- Xanthan Gum
- Lemon Juice
- Seasoning Blends (Dill, Italian Seasonings, Lemon Pepper, Ranch)
- Salt (if your seasoning blend is salt free)
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
Savory Vegan Cheese Spread (Gluten-Free, Nightshade Free, Grain-Free)
- 2 Quart Sauce Pan
- Flour Sifter
- Stainless Steel Whisk
- Dry Measuring Cups
- Adjustable measuring spoons
- Glass container With Lid (Cheese mold)
- Coconut oil
- 1 13.5 ounce Can Coconut Milk
- ⅓ Cup Chickpea Protein
- ¼ teaspoon Xanthan Gum
- 1 teaspoon Nutritional Yeast
- 1 teaspoon Lemon Juice
- 2 Tablespoons Herb Blend Ranch, Italian Seasonings, Dill, Lemmon Pepper
- Grease a glass container with coconut oil. We'll use this as our cheese mold. Set container aside.
- Sift chickpea protein into saucepan. When sifted, add coconut milk. Whisk over low heat. Sprinkle xanthan gum over milk. whisk in.
- Bring to a simmer. Add salt and nutritional yeast. Simmer 7 minutes, whisking constantly. The cheese will thicken as it simmers. Remove from heat. Whisk in herbs and seasonings.
- Transfer into greased glass container (cheese mold). Refrigerate 4 hours or overnight.
- Sifting the chickpea flour makes certain that you won’t have any clumps in your cheese spread.
- The spread can also be made with Sunflower Protein, reduce the amount of protein to 1/4 cup.
- If you’re looking for a bread to serve with this dip, I recommend my Grain-Free Garlic Bread, or Marvelous Mini Loaves. Both are made without gluten, grain, dairy, egg, soy, corn almond, sesame, cashew or peanut. The Garlic Bread is also Yeast Free.
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Can I use another protein in place of chickpea protein?
Certainly! I’ve tried the recipe with sunflower protein, use 1/4 cup instead of 1/3 cup. I’ve also tried it with hemp (mushroom brown cheese spread was not appealing). The possibilities are endless when you Break The Recipe!
Should we used canned coconut milk or coconut milk in the carton?
For this recipe, we want canned full fat coconut milk. Please do not try using coconut milk from the carton. The coconut milk in the carton is made to replicate 2% milk and doesn’t have enough fat to make “cheese”.
Do I have to use coconut milk in this recipe?
You know I’m all about Breaking Recipes and making them safe for you! I believe the best recipe is the one you can enjoy safely. I don’t know if another milk will work. If I were to try it, I would use a high fat milk without much flavor. I’m allergic to soy, almond, and oat, so I might try cashew milk if you can find it with enough fat to create a cheese. If you do break the recipe, please✨ ⬇️ ✨leave a comment✨⬇️ ✨and let others know how it turned out!
Why Are We Using Lemon In A Cheese Recipe?
Cheese isn’t cheese unless the fat is curdled by an acid. I’ve tried making this recipe without the lemon juice, and it just doesn’t taste right. The small amount of lemon curdles our cheese and gives it a cheesy flavor!
This Recipe is Nightshade Free. What’s Nightshade?
Nightshade is a class of vegetable which includes tomato, potato, eggplant, kale, and other veggies. Many Dairy-Free Cheeses use potato starch. So if you’ve got a potato allergy like I do, or if you avoid nightshades, nightshade free vegan cheese is a dream!!
Let’s Take A Closer Look At Our Ingredients &
See How They Work In Our Recipe!
Canned Coconut milk — We use the full fat coconut milk in the can, and when a recipe calls for cream because it has enough fat to to make “cheese.”
Chickpea Protein– We combine the chickpea protein with the canned coconut milk to re-create the structure of dairy. By itself, coconut milk has enough fat to make cheese, but not enough protein to create the texture and substance we want for our cheese. So we use chickpea protein (which is practically flavorless) to add protein to our cheese!
Xanthan Gum–The closest I’ll ever get to cooking with unicorn farts, xanthan gum makes the magic happen! In our recipe, it emulsifies or prevents the chickpea protein from separating from the coconut milk when it cools.
The most frequently asked question about xanthan gum is—“Does it contain: dairy, soy, wheat, or corn?” These are the most common ingredients uses in creating xanthan gum. So people are right to ask. But I have found Authentic Foods Xanthan Gum, a brand that is free of all these allergens! It’s made from cabbage. I haven’t had anyone tell me they dislike it. It’s high quality, allergen friendly, and it gets the job done!
Lemon Juice– Did you know cheese become cheese when it is “curdled” by an acid? I learned that when I was reading a reprint of the Original Fannie Farmer Cookbook. I’ve tried making this cheese without the lemon juice and it doesn’t taste like cheese. The acid which curdles the cheese contributes a bit of flavor as well. Don’t skip the lemon juice in this recipe!
Nutritional Yeast—This ingredient will add vitamins to our cheese and give it a light cheesy flavor. I chose Sari Brand Nutritional Yeast because it’s non fortified. The only vitamins in it are naturally occurring and more accessible to our bodies than synthetically created vitamins.
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!