The delicious soya alternative to cream cheeseAverage Reviews Customer Reviews Write Review
Water, cold pressed natural oil blend (soybean, palm fruit and olive), maltodextrin, soy protein, tofu, non dairy lactic acid, organic sugar, stabiliser (carob bean, guar, cellulose, xanthan), salt
Energy 1167kJ/283kcal, Protein 3.3g, Carbohydrate 6.7g, Fat 17.0g of which saturates 7.0g, salt 1.0g
Dairy Free, Gluten Free, Kosher, Lactose Free, Vegan, Vegetarian
This product is very nice and is good for using in sweet and savoury dishes.
Reviewer's Name: BAB
This is a fantastic product for anyone on a dairy free diet. I really missed cream cheese until I found this alternative, wonderfully tasty product.
Reviewer's Name: Jennie Linzell
As far as a cream cheese alternative goes, you cannot better this one! The taste is superb and I literally can't get enough!
Reviewer's Name: Karen
The ingredients to this product have changed, it now uses an unhydrogenated oil blend of soya, palm and olive oils. I didn't use to eat much of this stuff, even though I loved it because of its unhealthful ingredients but I so pleased they've changed this.
It is still utterly delicious and so much better for you with the hydrogenates! I'm addicted =)
Reviewer's Name: Matt
This is the best cream cheese I've ever had. EVER.
Reviewer's Name: Miki G
After trying a couple of different cream cheese substitutes (all of which I found too sweet) I came across this one. It is by far the best I've tried, texture is very close to that of real cream cheese and the flavour is only mildly different.
Reviewer's Name: K
What a fantastic product. So much better tasting, and much more versatile, than any other cream cheese substitute I have tried. Perfect for anything from spreading on bagels, to cream cheese frosting for a carrot cake, to richen up a ricotta-type spread. Highly recommended!
Reviewer's Name: Erin O'Brien
I replaced dairy cream cheese with this in my normal cheesecake recipe and I couldn't tell the difference. A great product
Reviewer's Name: Miss Rebecca Stratton
I think this is the closest I've found to being anything like cheese. The "solid block" cheeses like the chedder-styles seem to be a bit of a failure, but this one I could almost convince myself that it was Philly! Obviously I would still prefer the real thing but at least I can cope with this, my son doesn't know any better as he's the one with the allergy and he tucked into this quite happily :-)
Reviewer's Name: Miss Catherine Hunt
I LOVE this spread, it's so creamy and tastes great on crackers or rice cakes with cucumber or slathered on toasted bagels, delicious. My favourite "cheese" spread.
Reviewer's Name: L E Champion
Best dairy-free alternative to Philadelphia and a staple on my daughter's sandwiches for school. Tastes great on toast too or with slices of cucumber or add a spoonful to tomato sauce.
Reviewer's Name: Vanessa Coldwell
Tofutti Creamy Smooth, Original can be eaten with salads, chutneys and made or used in sweet or savoury foods eg, pizza, cheese on toast, jacket potatoes, pasta, soups, array or breads/biscuits and turned in to dips, sauces and toppings and fillings in sandwiches and snacks. Nutritious and very versatile.
Reviewer's Name: Lalita B
I didn't like it .. might try the flavoured ones
Reviewer's Name: Rebecca Garner
I first got this as I have a dairy-allergic child. Initially it was the only cheese replacement she enjoyed, though she is now more adventurous. This stuff is actually really nice in place of cream cheese. I use it myself.
Reviewer's Name: A LINDESAY
Ideal in sandwiches spread thickly next to vegetables, mixed with mashed potatoes or added to soups to add a creamy volume.
Reviewer's Name: Mike
hi - just to note that this one is not hydrogenated or partially hydrogenated, although a lot of them are!
Reviewer's Name: Sarah
Try this spread on toasted bagels and topped with smoked salmon slices.
Reviewer's Name: Louise
Great vegan 'cream cheese' although you have to use it up pretty quickly once it has opened and I rarely manage to finish the tub.
Reviewer's Name: Natalie
I made a dairy free cheesecake using this for a family gathering. Everyone said that it was really nice. I also use it to make icing for carrot cake. It works well.
Reviewer's Name: Mrs Anita Norburn
I love this cheese, or at least I did until very recently. The ingredients have changed and I just don't like it nearly so much. The photograph of the container on this site is of the 'old' recipe - there's a new container too. I have had to make a special trip to buy Tofutti and so buy it in bulk, but I wouldn't go to that trouble now as I just don't like the new version of the cheese. I'm hoping enough people feel as I do that the manufacturers will go back to the original version.
Reviewer's Name: Flora Fleming
Congratulations for having created such a delicious substitute to cream cheese, which is as good as, maybe better tasting.
I'm very very impressed and I'm recommending it to my friends.
Reviewer's Name: Isabel Reinhards
I am diabetic. Recently my blood sugars began to creep up. My wife told our G.P she would put me on a vegan diet rather than me be put on insulin. To the surprise of my G.P and myself, my sugars came down 30%. I eat a lot of Tofutti 8 Cheddar Style and 8 Mozzarella style dairy free slices. It appears though that unless something changes I will have to give up these wonderful products. The packaging is driving me mad. Why is each slice individually packed? It must be much more expensive than just putting a simple slice of plastic between each slice. Where the machine seals each packet a slice of "cheese" invariably breaks off. Sometimes the sides of the packet are so well sealed, the seal is impossible to separate, making the packet all but impossible to open and leaving bits in the inaccessible corners. The result is messy fingers and a destroyed slice of "cheese."
Please, a simple square of plastic between each slice would be sufficient to keep the slices separate and so much more accessable.
The food is great, the packaging is awful.
Thank you for listening.
Reviewer's Name: Arthur Billett
Try beating chopped parsley and chives into original creamy smooth toffuti. Add lemon juice and seasoning (to taste) and mix until smooth. Use as a spread.
Reviewer's Name: Holly
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