By Julia Levy
From Fine Cooking #131, p. 88

To make the vegan version of the roasted vegetable tart, you’ll need dairy-free cream cheese. This ingredient is usually made from a blend of nuts, oils, soy, starches, and emulsifying agents combined to mimic the texture of real cream cheese. (Some brands are soy-free and nut-free.) We tasted several different brands, and frankly, many were really terrible. Our clear favorite was made by Tofutti. Though we may quibble about the veracity of the product’s name (“Better Than Cream Cheese”), we liked it best for its neutral flavor and creamy consistency. Look for it in supermarkets near the real cream cheese.

Photos: Scott Phillips