Plant-based cream cheese

Plant-based cream cheese is notable for FODMAPs, histamine and nickel. Clear on lactose, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate and oxalates.

Plant-based cream cheese contains only low levels of FODMAPs. Plant-based cream cheese is built on a diluted or small-quantity ingredient, and the serving is what keeps it low. The FODMAP thresholds are set per portion rather than per concentration: a spoonful of a moderate ingredient and a bowl of a low one can land in the same place, which is how the same nut is high whole and low as a spread.

Plant-based cream cheese contains only low levels of histamine. Plant-based cream cheese is usually coconut oil and starch with flavouring, not a fermented product at all - which is why it sits far below the aged dairy cheese it is named after. For histamine the imitation is safer than the original, and that is worth knowing.

Plant-based cream cheese contains only low levels of nickel. Plant-based cream cheese is usually built on coconut oil and starch. Oil carries no metal and starch carries almost none, whatever the nut on the front of the tub suggests. Amounts vary by brand and recipe, so always check the label of the exact product.