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  • Talma Gotteiner

Mashu Mashu: Vegan Spreads Substituting Cream Cheese

Hi there,

"Mashu Mashu", which literally translates into "Something Something" and figuratively translates into "Something Else" is a new series of coconut based vegan spreads that taste like cream cheese.

A new series of products from the vegan brand "Mashu Mashu" in the growing milk substitutes category in Israel and in the category of vegan products has been launched in time for the Shavuot Holiday. All products are free of soy, gluten, lactose and other allergens. The brand, which is owned by Kibbutz Gan Shmuel and the Hadar Food company, is launching a series of vegan spreads cream cheese like spreads. The initial series includes four new flavors. The first three: the natural flavor spread, the spread with olives and the spread with garlic and dill are based on coconut ingredients and contain only 9% fat. The fourth flavor, a classic style spread contains 25% fat. All products contain high-grade calcium, no preservatives and no allergens.

Mashu Mashu Vegan Spreads

Photo Credit: Guy Zoref

The delicious new series of spreads is great for sandwiches, desserts, sauces and even soups. "Mashu Mashu" together with chef Avigail Meislik, have prepared a special festive recipe for vegan cheese cake for Shavuot.

The cake is based on the new vegan spread series and is particularly suitable for vegan, lactose intolerant and even for those who prefer to prepare a Kosher Parve dessert.

A Crumb Vegan-Cheesecake with Almond Nougat and Nuts

Dough Ingredients 100 g margarine or 1/3 cup coconut oil 1 cup flour 1 cup ground almonds 2 tablespoons of sugar 2-3 tablespoons of water

Filling Ingredients 2 natural-flavored Mashu Mashu 9% cream cheese style spreads (400g) 1 Classic-style Mashu Mashu 25% cream cheese style spread (200g) 1/2 cup Parve whipped cream or coconut cream 2/3 cup sugar 1-2 teaspoons fresh lemon juice 1 cup sliced ​​almonds 1/2 cup hazelnuts

Preparation: To prepare the dough, mix the margarine, flour, almonds and sugar together until uniform crumbs are obtained. Add the water as needed until the dough is uniform and stirred into a ball. Refrigerate the ball of dough for half an hour.

Heat the oven to 180 degrees Celsius. Place baking paper in an English Cake pan and place a layer of dough 1 cm thick on top of the paper. Place the remainder of the dough on a flat baking pan in a 1 cm thick layer and bake both dough layers in the oven for about 15 minutes, until they turn golden. Remove and cool. Bake the almonds and hazelnuts in the oven for about 5 minutes until they turn golden. Remove and cool.

To prepare the filling, peel the hazelnuts and mix them and the roasted almonds in a high-quality food processor until they become uniform. Add the vegan cheese spreads and all the other ingredients and mix to a uniform filling. Taste the filling and balance the sweetness. If necessary, add a little more sugar or lemon juice.

Pour the filling over the cake dough. · Crumble the extra baked dough over the cake and refrigerate for two hours.

Before serving, slice into slices and thaw for half an hour.

Mashu Mashu, Vegan "Cheesecake"

Photo Credit: Hannah Judaikin

The "Mashu Mashu" products are manufactured at the company's new factory at Kibbutz Gan-Shmuel. The new series will join the brand's products, mainly vegan yellow cheeses, grated pizza and baking, as well as savory vegan cheeses. Also, in the future, the plant and the "Mashu Mashu" brand are expected to expand and produce additional vegan products. The new series of spreads will be marketed in the food chains throughout the country and in nature stores.

Kosher Certificte: under the supervision of Badatz Ada Charedi in Jerusalem. Recommended price: 16.90 NIS for packing 200 grams.

Happy Shavuot! Talma

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