The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis chui, and Nannochloropsis oceanica were incorporated at two levels of addition (1.5% and 3.0%) to a standard vegetable cream (STD). Effects of incorporation were assessed in terms of physicochemical and rheological attributes as well as nutritional labeling facts. Creams formulated with 3% A. platensis, N. oceanica, or T. chui showed strong color differences (6 < ΔE < 12) compared to STD; creams formulated with 1.5% A. platensis, T. chui, or N. oceanica showed perceptible differences (3 < ΔE < 6); and those made with C. vulgaris at 1.5 and 3% exhibited small differences (ΔE < 2). Moisture content, water activity, pH, syneresis, and °Brix did not show significant changes. Adding microalgae increased Bostwick consistency and decreased the consistency coefficient (K) except in creams made with A. platensis, which showed comparable values to STD. Principal component analysis indicated that creams made with 1.5% C. vulgaris were the most similar to STD considering all evaluated parameters. Estimation of the nutritional labeling facts showed that the four formulations could be labeled as having “high protein content” following the present EU legislation.