A VEGAN CREAM-CHEESE-LIKE SPREAD AND METHOD FOR THE MANUFACTURE THEREOF

A method for manufacturing vegan cream-cheese-like spread comprises the steps of providing an aqueous precursor comprising plant protein, treating the aqueous precursor by (i) fermentation with vegan cultures and/or (ii) direct acidification with an added acidic ingredient to form a treated composition, subjecting the treated composition to cold homogenisation to form a homogenised composition, and subjecting the homogenised composition to a cavitation treatment to form the spread. The aqueous precursor may comprise at least 50 wt.% water, at least 5 wt.% plant protein, and gums, salt and/or flavourings. The plant protein may be almond protein or oat protein, preferably defatted almond powder. A liquid fat may be added prior to the cold homogenisation step, and the cold homogenisation step may be performed at a temperature of up to 60°C and a pressure of at least 200 Bar. The cavitation treatment may be performed with a shear of at least 10,000s-1, and/or to achieve a temperature increase of at least 30°C and/or an exit temperature of at least 80°C. A vegan cream-cheese-like spread comprising a homogenous distribution of plant proteins and fat and having a free-fat structure with a defined bimodal distribution of fat droplets is also claimed.