A vegan cream-cheese-like spread

A vegan cream-cheese-like spread comprising a homogeneous distribution of plant proteins and fat. The vegan cream-cheese-like spread has a free-fat structure substantially devoid of agglomerated fat-protein clusters and has a bimodal distribution of fat droplet diameters comprising a first mode of 1 to 5µm and a second mode of 15 to 45µm, as determined by confocal laser scanning microscopy. Preferably, the spread comprises almond protein or both almond and oat proteins. Preferably, the spread comprises from 10 to 30 wt.% added fat, preferably coconut fat. Preferably, the spread further comprises one or more ingredient selected from gums, salt and flavourings. Preferably, the spread has a firmness that is at least 70g when measured 30 days after production, more preferably at least 80g. A method of manufacturing the spread is also disclosed. The method comprises fermenting and acidifying an aqueous composition and cold homogenising the treated composition and subjecting the homogenised composition to a cavitation treatment where the cavitation treatment is performed to achieve an exit temperature of at least 80℃.