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 and carrageenan), emulsifiers (vegetable mono and diglycerides), salt.
Energy 1210kJ/290kcal, Protein 4.0g, Carbohydrate 6.0g, Fat 28.0g (of which polyunsaturates 21.0g, Saturates 7.0g), Sodium 0.4g.
Customer reviews - Tofutti Creamy Smooth, Original 225g
Sun 11th Mar 2007
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 Packaging -
Tue 4th Dec 2007
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.
Reviews Shame about the hydrogenated oil -
Fri 1st Feb 2008
Doing my research on vegan cheeses I found that partially hydrogenated soybean oil is the worst of all the hydrogenated oils for you and unfortunately the Tofutti cheese products are all loaded with it. Honestly, it may taste good, but choose a vegan cheese with none of this dreadful ingredient in it if you want to truly stay healthy and free of nasty products.Reviewer's Name:
Daniel Howard Tofutti Creamy Smooth, Original -
Thu 5th Jun 2008
This product is very nice and is good for using in sweet and savoury dishes.Reviewer's Name:
BAB Tofutti Creamy Smooth -
Sat 27th Dec 2008
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 Tofutti Creamy Smooth -
Thu 8th Oct 2009
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 Amazing -
Tue 12th Jan 2010
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 Wow! -
Wed 10th Mar 2010
This is the best cream cheese I've ever had. EVER. Reviewer's Name:
Miki G -
Sat 9th Oct 2010
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 Tofutti Creamy Smooth, Original -
Tue 26th Apr 2011
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 -
Tue 2nd Aug 2011
I replaced dairy cream cheese with this in my normal cheesecake recipe and I couldn't tell the difference. A great productReviewer's Name:
Miss Rebecca Stratton Pretty good -
Thu 25th Oct 2012
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
Thu 14th Jun 2012
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: