![]() ![]() While newer brands may have received more hype, this schmear is perfectly serviceable in baked goods and on its own. It’s super thick and velvety and comes in five flavors: classic plain, everything, Savory Scallion, Fish-Free Lox, and cinnamon raisin.įrom the makers of the novelty ice cream, this old-school vegan brand’s Better Than Cream Cheese lives up to its name. Made only with cashews, coconut cream, salt, and cultures, this stuff is as unprocessed as you can get in the schmear department. ![]() ![]() ![]() Looking for something with minimal ingredients? Miyoko’s is a solid choice. Options include plain, chive, everything, and garden veggie. It’s slightly thinner than other brands, but what it may lack in thickness it makes up for in flavor. The best dairy-free cream cheese brandsīelow are our top picks for vegan cream cheeses whether you’re using them for breakfast, lunch, dinner, or dessert.Īn outlier in the vegan cream cheese market, Kite Hill uses almond milk as a base for its many creamy spreads. Oil can be a healthy part of your diet when consumed in moderation. That’s not to say that oil-based vegan cream cheeses are bad for you. If you’re looking for one that’s on the better-for-you side, avoid the dairy-free varieties made from oil and stick to the ones made from whole food ingredients like nuts, seeds, or even beans. Coconut oil is about 90-percent saturated fat. If saturated fat is a concern, keep an eye out for coconut oil-based vegan cream cheeses. The healthfulness of vegan cream cheese varies from brand to brand. High LDL levels can increase the risk of heart disease, according to the American Heart Association. Too much saturated fat is associated with higher levels of low-density lipoprotein (LDL), also known as “bad” cholesterol. Because it does not use cow’s milk, it does not contain trans fat and tends to be lower in saturated fat than an animal-based schmear. Vegan or not, cream cheese is calorically-dense and high in fat, and “healthy” is a relative term. While the ingredients for dairy-free cream cheese vary, the nutrition label across brands looks similar. There’s a seemingly infinite number of ways to make it, but the general rule of thumb is the emulsification of fat, liquid, salt, and cultures, sometimes with the addition of a stabilizer. One day, it might even be made from precision fermentation, an emerging technique that’s slowly making its way into the vegan food space. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |