The invention relates to a method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10°C, and a corresponding food product, characterised in that the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, characterised by a particle size distribution, measured in distilled water, with an average particle diameter x50,3 <；100 µm, preferably between 10 and 40 µm, and characterised by at least one peak, in particular a global maximum, at a particle diameter x3 >；10 µm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3 <；10 µm in relation to the non-macerated state.
