A method for producing a cream-cheese-like, preferably vegan, food product having a firmness corresponding to the maximum force absorption of the force transducer from a value range between 0.2 N and 7.0 N, preferably between 0.5 N and 2.5 N, measured at 10 °C by means of a texture testing machine in which a round press plunger having an area of 1.27 cm 2 is introduced into a sample kept at a temperature of 10 °C for 12 h at a speed of 2 mm/s, a proportion by weight of dry matter between 6 % and 60 % and a total proportion by weight of fat between 0.92 % and 30 %, the method comprising the steps of - producing a pumpable mass based on water and fat, in particular in the form of oil, and nuts and/or seeds, preferably based on almonds; - obtaining the food product from the pumpable mass by heating to a temperature from a temperature range between 65 °C and 140 °C, preferably between 72 °C and 140 °C, and mechanical processing in such a manner that ∘ in an insolubilized state, the obtained food product has a particle size distribution which is characterized by a particle size distribution having a mean particle diameter x50.3 < 100 μm, preferably between 10 μm and 40 μm, and by at least one peak, in particular a global maximum, at a particle diameter x3 > 10 μm, measured in distilled water by means of a laser diffraction spectrometer, and in such a manner that ∘ in a partially solubilized state, which is obtained by mixing one part by weight of the food product with nine parts by weight of an SDS-EDTA-solution (0.25 % SDS; 0.25 % EDTA), the food product has a particle size distribution which has at least one additional peak at a particle diameter x3 < 10 μm compared to the insolubilized state, measured in distilled water by means of a laser diffraction spectrometer, the heating step being performed before and/or during the mechanical processing, characterized in that the pumpable mass is produced, without first producing a pasty from seeds and/or nuts, by mixing partially de-oiled flour with the water and the fat, in particular in the form of oil, the de-oiled flour being made of the nuts and/or seeds, preferably almond flour, which has a proportion by weight of fat between 5 % by weight and 20 % by weight and a water content between 4 % by weight and 9 % by weight. - producing a pumpable mass based on water and fat, in particular in the form of oil, and nuts and/or seeds, preferably based on almonds; - obtaining the food product from the pumpable mass by heating to a temperature from a temperature range between 65 °C and 140 °C, preferably between 72 °C and 140 °C, and mechanical processing in such a manner that ∘ in an insolubilized state, the obtained food product has a particle size distribution which is characterized by a particle size distribution having a mean particle diameter x50.3 < 100 μm, preferably between 10 μm and 40 μm, and by at least one peak, in particular a global maximum, at a particle diameter x3 > 10 μm, measured in distilled water by means of a laser diffraction spectrometer, and in such a manner that ∘ in a partially solubilized state, which is obtained by mixing one part by weight of the food product with nine parts by weight of an SDS-EDTA-solution (0.25 % SDS; 0.25 % EDTA), the food product has a particle size distribution which has at least one additional peak at a particle diameter x3 < 10 μm compared to the insolubilized state, measured in distilled water by means of a laser diffraction spectrometer, the heating step being performed before and/or during the mechanical processing, characterized in that the pumpable mass is produced, without first producing a pasty from seeds and/or nuts, by mixing partially de-oiled flour with the water and the fat, in particular in the form of oil, the de-oiled flour being made of the nuts and/or seeds, preferably almond flour, which has a proportion by weight of fat between 5 % by weight and 20 % by weight and a water content between 4 % by weight and 9 % by weight. ∘ in an insolubilized state, the obtained food product has a particle size distribution which is characterized by a particle size distribution having a mean particle diameter x50.3 < 100 μm, preferably between 10 μm and 40 μm, and by at least one peak, in particular a global maximum, at a particle diameter x3 > 10 μm, measured in distilled water by means of a laser diffraction spectrometer, and in such a manner that ∘ in a partially solubilized state, which is obtained by mixing one part by weight of the food product with nine parts by weight of an SDS-EDTA-solution (0.25 % SDS; 0.25 % EDTA), the food product has a particle size distribution which has at least one additional peak at a particle diameter x3 < 10 μm compared to the insolubilized state, measured in distilled water by means of a laser diffraction spectrometer, the heating step being performed before and/or during the mechanical processing, characterized in that the pumpable mass is produced, without first producing a pasty from seeds and/or nuts, by mixing partially de-oiled flour with the water and the fat, in particular in the form of oil, the de-oiled flour being made of the nuts and/or seeds, preferably almond flour, which has a proportion by weight of fat between 5 % by weight and 20 % by weight and a water content between 4 % by weight and 9 % by weight.