What is Philadelphia plant-based cream cheese made of?: Ingredients decoded

October 19, 2025 •

4 min read

Launched after over two years of development, Philadelphia's plant-based cream cheese offers a creamy dairy-free alternative to its classic spread. For those curious about the composition of this vegan product, a key question is: what is Philadelphia plant-based cream cheese made of?

Quick Summary

Philadelphia's plant-based cream cheese varies in formulation by region, with the US version primarily using coconut oil and faba bean protein, while the UK alternative relies on almond protein and oat flour. Both versions use a blend of oils, starches, and gums to achieve a creamy texture, along with acidifiers and cultures for flavor.

Key Points

Regional Formulas: The ingredients differ between regions; the US version uses coconut oil and faba bean protein, while the UK version is made with almond protein and oats.
Core Ingredients: Key components include water, a plant-based protein source, coconut oil, starches, and natural gums for texture and stability.
Flavor Profile: The tangy taste is achieved through the use of vegan cultures (UK) or a combination of lactic and citric acids (US).
Nutritional Aspect: High in saturated fat due to the coconut oil content, and it is a dairy-free and lactose-free alternative, with the US version also being gluten-free.
Functional Science: The creamy texture is a result of advanced food science, combining plant proteins, oils, and stabilizers to replicate the consistency of dairy cream cheese.
Dietary Use: Suitable for vegans and individuals with dairy allergies, it can be used on bagels, in baking, and as a creamy spread.

Regional Formulations: US vs. UK Ingredients

One of the most notable aspects of Philadelphia's plant-based cream cheese is that its formula is not consistent globally. Depending on your location, the primary ingredients can differ significantly, largely due to regional sourcing and market preferences. Understanding this variation is key to knowing what exactly is in your tub.

In the United States, Kraft Heinz developed a formula that relies heavily on coconut oil and faba bean protein. This combination is designed to provide the rich, fatty mouthfeel and structural integrity that consumers expect from a cream cheese product. Faba bean protein is an excellent plant-based protein source that helps contribute to the spread's body and structure.

Conversely, the formulation available in the United Kingdom and Europe uses a base of almond protein and oat flour. This version also includes coconut oil for creaminess, but the use of almonds and oats provides a different flavor profile and texture. This regional difference highlights the brand's approach to localizing products for specific markets, taking into account consumer feedback and ingredient availability.

Core US Ingredients Explained

Beyond the headline ingredients, a complex combination of other components is used to build the final product's texture, stability, and flavor. For the US version, the core ingredients include:

Water: The primary base ingredient.
Coconut Oil: Provides the creamy, rich texture and high-fat content necessary for a cream cheese-like consistency. It is the dominant fat source.
Faba Bean Protein: Offers a plant-based protein source that contributes to the product's structure and body.
Modified Potato Starch: Acts as a thickener and stabilizer, helping to give the product its solid, spreadable form.
Stabilizers (Guar Gum, Xanthan Gum, Carob Bean Gum): These are natural thickeners that prevent separation and help maintain the smooth texture.
Acidifiers (Lactic Acid, Citric Acid): Crucial for providing the signature tangy flavor that is characteristic of cream cheese.
Sorbic Acid: A preservative that inhibits mold growth and extends shelf life.
Natural Flavor: Added to enhance the taste profile and mimic the flavor of traditional dairy cream cheese.

Core UK Ingredients Explained

For the UK formulation, the ingredient list is distinct, showcasing the almond and oat base:

Water: The liquid foundation.
Almond Protein (6%): A significant protein source that forms the backbone of the spread's texture.
Oat Flour (3%): Contributes to the body and creaminess.
Coconut Oil: Included for richness, similar to the US version.
Salt: For seasoning.
Stabiliser (Locust Bean Gum): A natural gum used to thicken and stabilize the product.
Vegan Culture: Fermented to provide a tangy, fermented dairy flavor profile, mimicking traditional cheesemaking.

Nutritional Profile and Dietary Considerations

Philadelphia's plant-based cream cheese is a popular choice for those with dairy allergies or following a vegan diet because it is explicitly labeled dairy-free and lactose-free. However, it's important to be aware of the nutritional implications, particularly concerning its fat content. The use of coconut oil, which is high in saturated fat, means this product often has a high saturated fat level, sometimes even higher than its dairy counterpart. Health-conscious consumers might want to compare the nutrition facts closely, particularly with other nut-based alternatives that may have a different fat profile. Both regional versions are generally also free of gluten, making them suitable for celiac or gluten-sensitive diets.

Plant-Based vs. Dairy Cream Cheese Comparison


Feature	Philadelphia Plant-Based (US)	Philadelphia Original Dairy Cream Cheese
Primary Ingredients	Water, Coconut Oil, Faba Bean Protein, Modified Potato Starch	Pasteurized Milk and Cream
Protein Source	Faba Bean Protein	Dairy (Milk and Cream)
Fat Source	Primarily Coconut Oil	Primarily Dairy Fat
Texture & Creaminess	Uses coconut oil, starches, and gums; designed for spreadability	Traditional smooth, rich dairy texture
Flavoring	Lactic acid, citric acid, natural flavors	Cheese culture
Allergens	Contains Tree Nuts (UK version), Soy-free, Dairy-free, Lactose-free	Contains Milk
Saturated Fat	Can be high due to coconut oil	Varies by fat content (e.g., full-fat vs. reduced-fat)

The Art of Mimicry: The Science Behind the Creaminess

The development of a convincing plant-based cream cheese is a feat of food science. Since dairy-free alternatives cannot rely on casein protein for their structure, food scientists must use a combination of plant proteins, fats, starches, and gums to create a similar texture and mouthfeel. The process involves several key steps:

Protein and Fat Combination: Plant-based protein (like faba bean or almond) is combined with a fat source, typically coconut oil, to build the creamy foundation.
Stabilization: Starches (like potato starch) and gums (like guar and xanthan) are added to bind water and fat, preventing them from separating. This creates a cohesive, spreadable product.
Flavor Fermentation: In some cases, a vegan culture is used to ferment the mixture, creating the distinctive tangy flavor found in dairy products. Alternatively, lactic and citric acids are used to achieve the same effect.

Conclusion

Philadelphia's plant-based cream cheese is a well-engineered alternative that caters to vegan and dairy-free lifestyles by mimicking the sensory experience of its dairy counterpart. Its ingredients list is not uniform across all markets, with the US version featuring faba bean protein and the UK version using almonds and oats. Both utilize coconut oil for richness and a host of stabilizers and acidifiers to achieve the desirable creamy texture and tangy flavor. While it successfully serves as a dairy-free option, consumers should be mindful of its fat content, especially in formulations heavily reliant on coconut oil. As the plant-based market continues to innovate, products like this demonstrate the potential for creating delicious and functional dairy alternatives. For those on a plant-based diet, this offers a versatile and creamy spread for everything from bagels to cheesecakes.

For more information on the benefits of dairy-free diets and plant-based nutrition, consider exploring resources from reputable dietary associations, such as the American Dietetic Association.

Frequently Asked Questions

The US recipe primarily uses coconut oil and faba bean protein, while the UK recipe uses almond protein and oat flour in its base to achieve a creamy, spreadable texture.

Yes, the UK version contains almonds, and both versions may have cross-contamination warnings for other nuts. The US version is made with faba bean protein and coconut oil, so check the specific label for allergen information.

Yes, the high saturated fat content comes from the use of coconut oil in the formulation. A single serving can contain a significant portion of your daily saturated fat intake, so it's best to consume it in moderation.

The tangy flavor is achieved using acidifiers like lactic and citric acid or through the fermentation process with vegan cultures, similar to how traditional cheesemaking works.

Yes, it is designed to be versatile for both spreading and baking applications. Its ability to melt and spread easily is a key feature.

The US formulation is typically gluten-free. However, the UK version contains oat flour, so consumers should check the label and product specifications for specific gluten-free status.

While both use coconut oil for fat, the UK version's use of almond and oat flour versus the US version's faba bean protein results in a different nutrient profile, particularly in terms of protein and fiber content.