The most popular cream cheese brand, Philadelphia, has officially unveiled 3 vegan and plant-based cream cheese flavors.
Despite its name, Philadelphia was founded in New York in the early 20th century. At the time, Philadelphia Pennsylvania was known for its quality dairy, so the NY company selected a name implying the cheese’s origin was elsewhere. With this and their recipe ads in magazines, Philadelphia Cream Cheese grew in popularity and became a household name. It took a century, but vegans can now enjoy the nostalgic spread and taste of Philadephia Cream Cheese.
First launched in states in the southeast, Philadephia’s Plant-Based Cream Cheese flavors are now available in stores across the country. Made primarily of coconut oil and fava bean protein, they are not only vegan but dairy and gluten-free. I found all three flavors at my local Safeway store- Original, Chive & Onion, and Strawberry.
I used my Philadelphia Plant-Based Cream Cheese in 3 different ways: on a bagel, in a Philadephia recipe, and as an appetizer. All flavors are smooth and buttery with mild notes of Philadephia’s signature sour tanginess. The strawberry cream cheese is slightly sweet and the flavor reminds me of a strawberry pudding. It shines on its own but would do beautifully in a cheesecake or other dessert. In order to replicate the traditional spread’s texture, let it soften for a few minutes, and it glides on your bread perfectly.
I modified a recipe from the Philadephia Cream Cheese website with the Original Philadelphia Plant-Based Cream Cheese. The “No Fail Scalloped Potatoes” sparked my interest, and after subbing dairy-free versions of other ingredients and vegan stock for the broth, it was a simple and delicious dish. The Original Philadelphia Plant-Based Cream Cheese made for a creamy and comforting sauce, enveloping the sliced potatoes for a hearty meal or side. My non-vegan family members also enjoyed this recipe, so it may be one I use again come the holiday season. The hardest part of the recipe was being patient enough to thinly slice all the potatoes. I skipped the peeling because AS-IF and it was delicious anyway.
The “Party Cheese Ball” I made with the Chive & Onion Philadelphia Plant-Based Cream Cheese is my favorite use so far. The Chive & Onion Philadelphia Plant-Based Cream Cheese flavor reminds me of a sour cream and onion dip, so use as an appetizer made the most sense. This is a super simple and tasty take on a party cheese ball that showcases the chive & onion cream cheese’s flavor, with some add-ins for color and texture. I whipped the chive & onion cream cheese with diced red pepper, a dash of chili powder, and a dash of vegan Worcestershire sauce. After refrigerating for a few hours, I shaped the spread into a ball and rolled in chopped pecans. It is super creamy and spreadable, making it the perfect addition to gatherings and charcuterie boards. You can find the recipe for my “Party Cheese Ball” at the bottom of this post.
While we have had many vegan cream cheese alternatives available for years now, seeing a household name like Philadelphia get a plant-based makeover is worth celebrating. I love when big brands go vegan, and Kraft has been adding more vegan-friendly products to their line-up. The future is vegan!
How would you use Philadephia Plant-Based Cream Cheese?
Easy Vegan Party Cheese Ball Recipe (with Chive & Onion Philadelphia Plant-Based Cream Cheese)
I modified this from other non-vegan recipes for a simplified version that is quick and delicious.
Tip- Add chopped chives or dried cranberries to the pecan coating for a more festive-looking ball!
8 oz of Philadelphia Plant Based Chive & Onion Cream Cheese, Softened
1 Tb Diced Red Bell Pepper
Dash of Chili Powder
Dash of Vegan Worcestershire Sauce
1/2 C Chopped Pecans
Mix all but pecans until combined
Refrigerate for a few hours
Shape into a ball and roll in chopped pecans
Refrigerate again for up to 30 minutes for a more solid ball, but for a more spreadable texture, it is ready to eat.
Safeway Location- 2001 McHenry Ave c, Modesto, CA 95350
No Fail Scalloped Potatoes – Modified with: Follow Your Heart Parmesan Cheese, Vegetable Broth +”Not Chick’n” Bouillon Cube, and Miyoko’s Cultured Oat Milk Butter