Tofutti, for example, uses soy, an oil blend, and non-dairy lactic acid more recent vegan cream cheese innovators such as Miyoko’s Creamery rely on cashews, coconut cream, and vegan cultures. Different companies rely on different foods and techniques to attain that thick texture and mildly tart taste. To make a vegan version of a traditional cow milk-dependent product, a few extra ingredients are needed. Most homemade vegan cream cheese recipes substitute the cultures for an acid, such as lemon juice, to curdle the dairy-free base. Packaged cream cheese is made of pasteurized whole milk, salt, carob bean gum (a thickener, stabilizer, and emulsifier), and cheese cultures.
We’ve yet to come across a dairy-free cream cheese that wasn’t vegan, largely due to the fact that other animal ingredients typically are not used to make the basic schmear. To clarify, when we refer to “dairy-free cream cheese,” we’re also referring to vegan cream cheese. Whether searching for the best dairy-free cream cheese for bagels or for desserts, use this guide to navigate through the swirly, luscious wonders of a vegan schmear. Then there are the flavors-plain, everything, chive, lox, cinnamon raisin (don’t us for that last one-it exists, even if you don’t like it). Some prefer a layer so thin it’s practically translucent while others prefer a two-to-one ratio of bagel to cream cheese. For something so simple, dairy-free cream cheese has become a behemoth of a topic.
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