Tofutti Better Than Cream Cheese – Non-Hydrogenated


This really does taste like cream cheese!  The texture is unbelievably perfect:  soft, rich, and 100% creamy.  Though it has been a while since I have had traditional dairy cream cheese, I would venture to say that the taste of Tofutti is close to identical.  If anything, it may be a touch less sharp than cream cheese made from cow’s milk.

As an initial test, I prepared carrot cupcakes with “cream cheese” frosting made of Tofutti, Earth Balance Buttery Sticks, powdered sugar, and real vanilla.  I took them to a small dinner party of dairy consumers.  Everyone loved them, and not a single person could tell the difference. 

Today I trialed it as a bagel spread, topped with capers and wild smoked salmon.  I was more than pleased.  The Americanized bagel and lox combo is back on my lunchtime menu.   

The next test will be cheesecake.  I have heard rave reviews from many people on Tofutti based cheesecakes, so I am presumptuously anticipating success.  Luckily, I have the cookbook, Amazing Dairy-Free Desserts on hand.  The author explains how to best use Tofutti (apparently there is a trick or two) and offers six different “cheezecake” recipes.  Dairy-free Toffee Pecan Cheesecake anyone? 

When you purchase Tofutti, be sure to pick up the Better Than Cream Cheese in the yellow tub.  This one is free of hydrogenated oils.  I have heard rumor that Tofutti is phasing out their cream cheeses with partially hydrogenated oils, but I still see them on every grocer’s shelf in my local area.

  • Pros:  Vegan; Kosher certified; Gluten-free; Widely available; Excellent taste and texture; Versatile
  • Cons:  It does contain some thickeners which are corn-derived, such as maltodextrin

Recommended for:

  • A Straight-Up Cream Cheese Substitute
  • Spreading on Bagels
  • Dairy-Free Cheesecakes and Cream Cheese Frosting

Where to Buy:

  • Online – If you just can’t find this stuff in stores, it is available to order from Amazon
  • In Store – Tofutti is a regular in natural food grocers, and lately, it has debuted in some of the new “natural food” aisles at other local grocery stores

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Chocolate Chip Cream Cheese Cupcakes - Oorah Spirit

Leave A Reply