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In my opinion, Tofutti cream cheese is completely horrible tasting (like pla-doh) plus it's pricey. I made a delicious vegan carrot cake the other day and followed a recipe for vegan cream cheese frosting using tofutti cream cheese. It was pretty nasty. By adding some lemon and orange zest I was able to mask the horrible tofutti taste somewhat and the cupcakes were still tasty, but the frosting alone was not great and I would never buy this stuff again. I have since found another recipe for mock cream cheese frosting that's basically shortening, vinegar and powdered sugar. I haven't made it yet but I think it sounds more promising since what cream cheese lends to a recipe is mostly creaminess and tanginess. I think if I ever need to replace cream cheese in a recipe again I'll find another work around using more natural ingredients that are cheaper, healthier and tastier.

Daisy Anderson

Are you actually looking at a container of the product, or are you just googling "tofutti ingredients"? 0g trans fat tofutti is readily available at most supermarkets.

I'm not saying that it's more healthful than your tofu alternative recipies; it is, however, a TON easier to use and it cooks like cream cheese (you don't have to adjust your recipe for extra wetness that most silken-tofu imitations). It's not nearly as bad as the picture you paint, and most certainly not "basically alot of trans-fat" like you claim it to be.

Non-trans fat Tofutti ingredients:
Water, processed natural oil blend (soybean, palm fruit, and olive), maltodextrin, soy protein, tofu, non dairy lactic acid, blend of natural gums (locust bean, guar, cellulose, xantham and carrageenan), organic sugar, vegetable diglycerides, salt.

[I have to make guesses sometimes on which product is being used, and I know there is non-trans fat Tofutti.

That being said, it's still very high in added oil, and that's still a big issue regarding heart disease and other disorders. We don't need that added fat.

I look at labels, either in the store or nutritional breakdowns online. I do try and be careful about using "about", "near", and other such qualifiers if I'm doing a quick estimate.

Thanks for your comments.... Best, Mark]


Thanks for sharing that cream cheese recipe from Bryanna Clark Grogan! I've never seen it before. I'm going to try that soon!

I used to buy non-hydrogenated Tofutti cream cheese (I don't know why they bother make one with hydrogenated oil when they also make a non-hydrogenated version?), but it's still high in fat and I quickly gave it up. I'm slowly giving up vegan margarine, as well. It's been hard, but does get easier every single day.

[Yeah, those first serveral weeks are tough, but I've learned that you CAN lose the taste for added fat. I've been on Essy's recommended diet for two years now. Feel great, don't feel deprived, and don't miss the fat!

Thanks for your note, Mark]

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