Creamy, delicious, cultured cream cheese - made from chickpeas and lentils, filled with protein and live probiotics.
Contains Live Cultures (Incl. Bifidobacterium lactis (HN019TM), Lactobacillus acidophilus (NCFM®))
70% less CO2e compared to dairy-based cream cheese. Calculated by Carbon Cloud.
Excellent Texture That Holds Well
in Baking & Cooking
"This is going to keep me going, I endorse this. Vegan, dairy-free, cholesterol really low. " - Mark Strausman, Chef & Owner of Mark's Off Madison
"HOLY COW, Unbelievable, Really Good"
- Frank Mattera, owner of Bagelsmith in Williamsburg (ps. we don't even use cows)
"What are the chances of getting more cream cheese this weekend? lol"
- Joey Scalabrino, owner of Apollo Bagels, 7th Street Burger & Leo's
Now available for purchase at the distributors below.
Didn't find what you were looking for? Slide into our DM on Instagram or send us an email!
Closed packaging shelf-life is 16 weeks; when opened, shelf-life is 7 days.
Yes. Stockeld Cream Cheese has 68% lower CO2e compared to dairy-based cream cheese calculated by CarbonCloud.
Yes! It works just as good in hot and cold dishes.
Fermentation is a traditional food processing technique that both increases the nutritional value and impacts flavor and textural characteristics. Back in the days, this was a method applied for prolonging shelf life. It’s commonly used in animal cheese production to achieve specific cheese types. It’s a process often resulting in a probiotic product rich in lactic acid bacteria and other “good bacteria”. Fermented plant-based cheeses are significantly different to others made of modified starch and flavored and coloured coconut oil. In addition, “fermenting” may just be the perfect word for “thinking something over, before making a brilliant decision”.
Here you (hopefully) find all you need to know about Spread. Didn't find what you were looking for? Slide into our DM on Instagram or send us an email!
Water, coconut oil, rapeseed oil, lentil- and chickpea protein,potato starch, potato protein, sugar*, sodium, sodium bicarbonate, xanthan gum, potassium sorbate, acidification culture. *Consumed during fermentation
Cooking status: Not cooked
Base amount: Per 100 gr
Energy: 918 kJ
Energy: 219 kcal
Fat: 20 g
- Of which saturated fat: 13 g
Carbohydrate: 5.2 g
- Of which sugars: 0.6 g
Protein: 5.1 g
Salt: 0.9 g
Fiber: 0.8 g
Yes. It contains 5% protein.
Closed packaging shelf-life is 18 weeks; when opened, shelf-life is 7 days.
Yes. Radically lower CO2e footprint, in fact. Very soon, we'll tell you how much :)
