— Nancy Travis

There are so many cream cheese today. It's unbelievable, honestly, so I when Nancy's refer and there were so many more even new ones for me that I saw at the plant-based World Expo last week. The TJ's cream cheese should have worked. What I Nancy's talking about some of you may have seen what's called a black bottom cupcake. It's a naturally Vegan cupcake and then you make a cream cheese filling there's an egg in it. and some chocolate chips, usually and I veganized it in my for my cookbook vegan chocolate and it's really nice recipe, but one day I got curious and I Made the cream cheese filling three different ways the way it's written in the book is with a Chia gel to replace the egg. The second batch that I did and of course, I when I'm testing I scaled the recipe down by half and I had my tasters lined up with specific questions and the second batch was done with the commercially a commercial egg replacer prepared as directed and I believe I used Bob's Red Mill and the third room was with aqua fava and they all behave differently very differently. As a matter of fact, they were all good. They were just different. I preferred the original one from my book with the Chia gel. So, you know, I have I don't know why it didn't work or in what way you mean it doesn't work. But I think that the TJ's Trader Joe's cream cheese and tofoodie are probably the closest so maybe you want to try kite Hill or miyoko's or any of the others.