The fat that makes most plant-based cream cheese work is coconut oil, and coconut oil is more than 90% saturated fat. Manufacturers know this. Most have also learned that pulling coconut oil out of an established formulation is harder than swapping one fat for another. Every coconut oil replacement tried so far tends to bring the same complications: new emulsifiers, new stabilisers, and weeks of trial work just to get the emulsion to hold. And even when it holds, the result o