Oatly launches its first vegan cream cheese in US describing the product as ‘a groundbreaking innovation’

Author: Maria Chiorando

Read Time:   |  2nd March 2023

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The vegan cream cheese was debuted in Philadelphia, and will roll out across the US later this year.


Oatly has launched its first vegan cream cheese in the US which was developed by its team of food scientists at the company’s Philadelphia R&D lab.

The new plant-based offering is currently only available in Philadelphia, before a planned roll-out across the US later this year.

Consumers can currently try the new vegan cheese exclusively at two Philadelphia bagel chains – Spread Bagelry and Philly Bagels.

They will be serving the plant-based cream cheese until March 31, or until supplies last.

Oatly launched the product at a party, which featured a ceremonial ‘first spread’ by Olympic gold medalist figure skater, Tara Lipinski – a Philly native.


Vegan cream cheese

In a statement sent to Vegan Food & Living, Leah Hoxie, SVP of Innovation at Oatly North America, said: “This cream cheese is an important step toward growing our portfolio of delicious plant-based products, and we want to first introduce it to the city it was invented in.

“At its core, this is a cream cheese with deep and authentic Philadelphia roots.”

Brooks Tanner, COO at Spread Bagelry, added: “We’re excited to partner with Oatly on the release of their cream cheese from Philadelphia.

“It’s rare and exciting to find a spread with such a true connection to this great city. Go birds.” 

The launch marks the first time Oatly has limited the release of a new product, concentrating first on one city.

According to the brand, the hope is that ‘Philadelphians adopt Oatly’s cream cheese the same way they’ve adopted other hometown staples like greased street poles, Gritty and the 2006 film Invincible’.

Featured image courtesy of Oatly, created by Vegan Food & Living.

Got a sudden craving for soft cheese? Try our delicious Carrot ‘Salmon’ & Cream Cheese Bagel recipe

Written by

Maria Chiorando

Maria is an editor and journalist. Her work has been published by the Huffington Post, the Guardian, TechnoBuffalo, Plant Based News, and Kent on Sunday among other national and regional titles.

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