Vegan cream cheese is a dairy-free substitute made with vegetable oils and proteins, and can be made at home or purchased from commercial brands. It can mimic the flavor and texture of dairy cream cheese, but may contain unhealthy hydrogenated oils. Non-hydrogenated versions are healthier but less flavorful. Homemade recipes often include tofu, lemon juice, and cashews.
Vegan cream cheese is a type of non-dairy cream cheese substitute made with vegetable oils and proteins, and usually tofu. Suitable for the lactose intolerant or those wishing to eliminate animal products completely from their diet, vegan cream cheese can taste very similar to existing cream cheese or bear little resemblance in flavour. There are several commercial brands available for purchase, and vegan cream cheese can even be made at home.
Depending on how the cream cheese substitute is made, its flavor and texture can be very similar to milk-based cream cheese. This similarity usually comes at the expense of healthy ingredients though. Hydrogenated oils, which contain high levels of trans fats, are generally responsible for mimicking dairy cream cheese well. Health experts advocate avoiding the consumption of trans fats whenever possible.
The alternative to hydrogenated oils are non-hydrogenated oils. Non-hydrogenated oils mix several different fats together, so instead of just using soybean oil, other oils, such as palm, are also included. This results in a healthier cream cheese at the cost of some flavor and texture. Vegan cream cheeses that use non-hydrogenated oils are generally less flavorful than the hydrogenated versions and may have a slightly grainy or sticky texture.
Whether hydrogenated or non-hydrogenated, vegan cream cheese can be used to garnish bagels or in cheesecakes, frostings or other baked goods and dishes. Brand names can be found online, in health food stores, or in the organic food section of many grocery stores. Some stores may even include vegan options with dairy-based cream cheese.
For those who can’t find the commercial products or want to have more control over their cream cheese ingredients, homemade vegan cream cheese can be made with relative ease. Tofu and lemon juice, as well as brown rice syrup or maple syrup are almost always included in homemade recipes. Instead, barley malt syrup can be used. Yeast flakes and flavorings such as nutmeg, salt or garlic granules can also be included in homemade versions.
Some versions will include cashews. When mixed with water, raw cashews create a cream that helps the texture of the finished cheese. Since unroasted cashews don’t have much flavor on their own, the cashews in the cream cheese blend also provide the familiar creamy texture of milk-based cream cheese without adding unfamiliar flavors.
To make vegan cream cheese, tofu is first wrapped in a towel to remove excess moisture. Then, the ingredients are combined in a blender or food processor and blended until smooth. Once completed, the cheese is chilled overnight to better combine the flavors.
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