The following recipes in The Vegan Creamery by Miyoko Schinner can easily be made without gluten and the top nine food allergens*.
*Only nine foods are responsible for about 90% of food allergies in the United States. They are: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. These recipes can easily be made without those top allergen ingredients.
KEEP IN MIND:
These specific recipes have been audited. Your version of the same recipe may not follow Without Options guidelines.
I’ve only audited the main recipes. Author notes, variations, and serving suggestions may contain gluten & the top allergens.
Full recipes are found in the cookbook (they’re not mine to share), but you can borrow a copy from your local library or purchase your own here.
It’s your personal responsibility to source safe ingredients and double check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Recipes with an asterisk * can also be made vegan.
FORTIFIED OAT MILK pg 45*
LUCKY PUMPKIN SEED MILK pg 50*
GLUTEN-FREE CHEESY CRISPS pg 50*
MELON SEED MILK pg 53*
WATERMELON SEED KERNEL MILK AND CREAMER pg 54*
SUNFLOWER SEED MILK pg 57*
SOFT SPREADABLE BUTTER pg 66*
CINNAMON MAPLE BUTTER pg 69*
FLOWER POWER BUTTER pg 69*
TRUFFLE BUTTER pg 69*
CHEESY GARLIC BUTTER pg 69*
LEMON SHALLOT HERB BUTTER pg 69*
BAKING AND CULINARY BUTTER pg 70***
SPREADABLE EVERYDAY OLIVE AND SHEA BUTTER pg 72***
COCONUT CHICKPEA LABNEH pg 77*
PUMPKIN SEED-OAT YOGURT pg 88*
WATERMELON SEED KERNEL MILK YOGURT pg 89*
COCONUT-MUNG BEAN YOGURT pg 90*
FRESH WATERMELON SEED KERNEL MOZZARELLA pg 115*
MAGIC MOZZARELLA pg 126*
SMOKED PROVOLONE pg 148*
MANGO MINT GELATO pg 178*
MT. ETNA CHOCOLATE CINNAMON CAFE GELATO pg 181*
NO-WASTE CRACKERS pg 189*
POTATOES AU GRATIN pg 191*
(GLUTEN-FREE) TAGLIATELLE WITH BALSAMIC GRILLED SUMMER VEGETABLES AND MOZZARELLA (use gluten free pasta) pg 192*
NO-WASTE CHOCOLATE CHIP COOKIES (use GF flour) pg 195*
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
