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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Most brands recommend consuming vegan cream cheese within 7 to 10 days of opening, provided it is kept refrigerated.
Freezing is generally not recommended as it can cause the emulsion to break, resulting in a grainy or watery texture once thawed.
Common bases include coconut oil, cashews, soy, or almond milk combined with starches and cultures.
Yes, most oil-based vegan cream cheeses will melt or soften significantly when heated, making them good for sauces.
It is cholesterol-free and often lower in calories, but it can be high in saturated fat if made from coconut oil and is usually lower in protein.
Yes, but results vary by brand. Cashew-based versions typically provide the best texture for baked cheesecakes.
Most commercial brands are naturally gluten-free, but always check the label for thickeners or additives that might contain gluten.
Look for mold, a change in color (yellowing), or a sour/off smell that differs from its usual cultured scent.
Some brands use live active cultures during the fermentation process, which may provide probiotic benefits.
vegan cream cheese is a versatile ingredient found in cuisines around the world. With 280 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 0 recipes featuring vegan cream cheese with step-by-step instructions.
Browse recipes →Thickened silken tofu blended with lemon juice and salt, or soaked and blended cashews, are excellent homemade alternatives.
