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I tried one recipe with silken tofu, but it didn't set enough and just ran off the carrot cake.

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  • Perhaps rather than substituting for the cream cheese specifically, you might try producing a recipe with the same rich creaminess and a touch of tang. I would suggest a white chocolate ganache, using almond milk instead of cream, and a touch of lemon juice for the tang. It would be completely vegan assuming you obtain vegan white chocolate. Not putting this as an answer because I have never tried this--its just what my twisted brain came up with.
    – SAJ14SAJ
    Commented Jan 23, 2013 at 23:31

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I would suggest tofutti or follow your heart vegan cream cheeses which are excellent substitutes in terms of taste and texture. They work great in baked goods.

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I do like lemontwist's answer for store bought options but would also suggest this recipe as an at-home alternative. I have made it several times and find the consistency to be closer to the original cream cheese (as I remember it). Additionally I have used this vegan cream cheese recipe with the at-home cream cheese and it turned out amazing. Most of my friends could not tell the difference.

Good luck!

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For ease, I agree with lemontwist: tofutti For best all natural, nicoleeats as above.

Just to throw in a couple more...

yogurt cheese from favorite soy or coconuut yogurt: Stir in a bit of salt (sugar can also work but cheese is high in yummy sodium) and drain by cheese cloth or fine sieve a good long while.

Cheat: white frosting in a can (many are vegan) with a cube of fermented tofu (stinky but strong umami) from asian market. no one has ever found the resulting mix stinky at all -just the cheesiness comes through all the sugar.

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  • I frequently use a bit of vegan yogurt stirred into a thick cashew cream to replace cream cheese. You get both the richness and the tang.
    – SourDoh
    Commented Jul 18, 2013 at 21:18

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