10 of the Smoothest, Creamiest Non-Dairy ‘Dairy’ Products

I’m happy to say that those days of rubbery cheese are over! It’s not surprising that the Greek brand Violife would make such a convincingly sour, tangy, and briny feta. It cubes up beautifully for skewers or that classic Greek salad. I also love it crumbled on top of toast or grilled vegetables. I have to spread the love to its Parmesan, too; looks like I’m not the only one.

Not only am I vegan, but I’m also a runner, sometimes logging 30-plus miles a week. Although I fortify my diet with some great protein powders, it can be a challenge to get enough. This is why I love this yogurt. Each serving contains 11 grams of nut-based protein, and I didn’t even mention the taste and texture. There is no other brand that even comes close to its smooth, creamy texture. I love it with fruit, on top of soup, and thrown into smoothies.

Ice cream is my ultimate comfort food. I eat it daily, straight from the pint. I currently have 10 different flavors in my freezer. Different days, different cravings, but Sunscoop is the star. As much as I love ice cream, I also love organic, whole-food ingredients. This ice cream delivers on the satisfyingly creamy front. Plus, who can say no to flavors like Wild Blueberry Crumble or a new turmeric-latte-inspired Golden Glow? It’s also free of many common allergens besides dairy, like soy, gluten, nuts, and eggs.

When you’re vegan it’s easy to eat a lot of nuts. They are a good source of healthy fats, protein, and fiber, but there is a fine line between just enough and too many. A lot of vegan dairy products are made from nuts, but I love that this sour cream isn’t. Sometimes a dollop is just what you need to put the finishing touches on a bowl of chili or to dip those pirogies in. After WayFare tweaked this recipe a few years ago, it's my new favorite. It’s crazy that something made from oats and beans can taste this smooth.

For a brief period in my life I lived in Scandinavia and got really into filmjolk, a cultured cross between a spoonable and drinkable yogurt that’s served with muesli. This is the closest thing I’ve found in North America. It’s rich, tangy, and the perfect finish to a curry, soup, or smoothie. I even like to take a few shots of it in the morning for gut health or throughout the day if I’m craving something fatty. It is so satisfying, and your stomach will thank you. I love the plain unsweetened kind, but it’s a bit of an acquired taste. Good thing it comes in flavors like strawberry and mango too.

In the not-so-distant past, vegans were relegated to hummus to dip our carrots in, but lucky for us the vegan dip market has recently exploded. We now have copies of tzatziki, ranch, and my personal favorite, queso. I’ve tried a few different brands that are made from everything from potatoes to chickpeas to pumpkin, but my favorite is this spicy one from Siete Foods. If you’re not into heat, the brand also makes a mild nacho flavor. It’s easy to heat up in the microwave or on the stove. Siete is also a one stop shop for many of your taco night needs since the company also makes a whole line of grain-free chips, tortillas, and sauces.

If I believed in guilty pleasures, this would be mine. Sometimes I want something a little fluffier than ice cream as a treat. If you’ve ever indulged in Cool Whip, this is the coconut version. Maybe not a superfood, but it contains far fewer questionable ingredients and it’s just as fluffy. I’ve tried my hand at making coconut whipped cream and failed enough times that this is my go-to when I need to top a pie, sundae, or have with some fresh strawberries in the summer. I can’t resist how easy it is.

This cashew-based cream cheese is so good it goes way beyond bagels. It’s made from only three ingredients, which makes it my choice. Healthy, yes, but also it’s perfectly spreadable and has a craveable tang from the active cultures in it. I also love that the brand is transitioning to reusable glass jars, making it one of the most environmentally friendly non-dairy cheeses around. In addition to spreading it on just about everything, I love to use it in glazes for desserts and in cheesecake.