A method for producing a cream cheese-like food product, preferably a vegan food product, comprising the steps: - providing a mass of comminuted nuts and/or seeds; - adding water to the mass and obtaining a pumpable mass, achieving a proportion by weight of dry mass of the pumpable mass < 80 %, preferably < 60 %, particularly preferably < 40 %; - obtaining the food product from the pumpable mass by heating to a temperature from a temperature range between 65 °C and 140 °C and mechanical processing such that ∘ the food product obtained has, in an undisrupted state, a particle size distribution which is characterized by a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, having a mean particle diameter x50,3 < 100 μm, preferably between 10 and 40 μm, and also by at least one peak, in particular a global maximum, at a particle diameter x3 > 10 μm, and such that ∘ the food product has, in a partially disrupted state 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), a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, which has, compared to the undisrupted state, at least one additional peak at a particle diameter x3 < 10 μm, characterized in that the provided mass of comminuted nuts and/or seeds is pasty, and that the heating step is carried out before and/or during the mechanical processing, and that the total water content of the finished food product is between 50 % by weight and 82 % by weight, and that the food product has a firmness from a value range between 0.2 N and 7.0 N, which firmness is measured at 10 °C using a texture testing machine in which a round pressing punch having an area of 1.27 cm 2 penetrates into a sample at a rate of 2 mm/s. - providing a mass of comminuted nuts and/or seeds; - adding water to the mass and obtaining a pumpable mass, achieving a proportion by weight of dry mass of the pumpable mass < 80 %, preferably < 60 %, particularly preferably < 40 %; - obtaining the food product from the pumpable mass by heating to a temperature from a temperature range between 65 °C and 140 °C and mechanical processing such that ∘ the food product obtained has, in an undisrupted state, a particle size distribution which is characterized by a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, having a mean particle diameter x50,3 < 100 μm, preferably between 10 and 40 μm, and also by at least one peak, in particular a global maximum, at a particle diameter x3 > 10 μm, and such that ∘ the food product has, in a partially disrupted state 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), a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, which has, compared to the undisrupted state, at least one additional peak at a particle diameter x3 < 10 μm, characterized in that the provided mass of comminuted nuts and/or seeds is pasty, and that the heating step is carried out before and/or during the mechanical processing, and that the total water content of the finished food product is between 50 % by weight and 82 % by weight, and that the food product has a firmness from a value range between 0.2 N and 7.0 N, which firmness is measured at 10 °C using a texture testing machine in which a round pressing punch having an area of 1.27 cm 2 penetrates into a sample at a rate of 2 mm/s. ∘ the food product obtained has, in an undisrupted state, a particle size distribution which is characterized by a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, having a mean particle diameter x50,3 < 100 μm, preferably between 10 and 40 μm, and also by at least one peak, in particular a global maximum, at a particle diameter x3 > 10 μm, and such that ∘ the food product has, in a partially disrupted state 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), a particle size distribution, as measured in distilled water using a laser diffraction spectrometer, which has, compared to the undisrupted state, at least one additional peak at a particle diameter x3 < 10 μm,