![]() ![]() That’s why you don’t see many companies making ricotta. Even dairy people have a difficult time with it. According to Tofutti founder, David Mintz, there aren’t more dairy-free ricotta cheese alternatives on the market because it’s a tricky endeavor. My local Whole Foods store in the cheese area rather than the vegan section, so be sure to ask for it if you can’t find it.Updated September 2022! Many people don’t even know that there is a dairy-free ricotta alternative on the market, when in fact, there are two! Kite Hill has an Almond Milk Ricotta, and Tofutti Better Than Ricotta Cheese is a nut-free, soy-based alternative. Kite Hill products are available at Whole Foods Market stores nationwide. ![]() The Vanilla flavor is perfect for mixing with fruit and nuts for breakfast, while I enjoyed the Peach, Blueberry, and Strawberry varieties as afternoon snacks. It’s smooth and silky, and it has that familiar tanginess that yogurt is known for. ![]() I was never a big yogurt lover before I went vegan, but I am a fan of Kite Hill’s Yogurt. It’s great on bagels, sandwiches, and even baked potatoes! It can be used in any recipe that calls for dairy-based cream cheese.Ĭhive Cream Cheese Style Spread– I couldn’t get enough of this cream cheese! It’s smooth and creamy, just like the plain variety, but it has an irresistible herbal pop of freshness. It’s perfect spread on a bagel, but also pairs well with fruit and vegetables. Plain Cream Cheese Style Spreads – This smooth and creamy spread has the right amount of tang with just a hint of sweetness. I used to make a heavenly baked pasta dish, and it had us going back for seconds. It can be used in any recipe that calls for ricotta cheese, including pastas and desserts. Ricotta – This cheese is exactly like the dairy ricotta I remember – soft and fluffy, with a tangy twist. We ate most of it on it’s own, on slices of fresh, crusty bread. This was my favorite Kite Hill product, and like the Soft Fresh Truffle Dill and Chive, it didn’t last very long. It has a rich, tangy flavor, and a smooth texture. This cheese reminded me of the brie I occasionally ate in my pre-vegan days. Soft Ripened – I actually let out a loud “oooo…” when opening the Soft Ripened cheese, as I was surprised to find that it had a white, fluffy rind. It was so good that we finished it almost immediately after the packaged from Kite Hill arrived, and I ended up running out to Whole Foods the next day to pick up more. We enjoyed this cheese on bread, served with olives and nuts. Soft Fresh Truffle Dill and Chive – Like the Soft Fresh Original, this cheese is supple and creamy, but the truffle oil, dill, and chives give it an incredible depth of flavor. I used most of this cheese in a quinoa salad, and it added an extra layer of fresh flavor to the dish. This is good on its own on hearty bread or crackers, or mixed in with salads or greens. It’s made with simply almonds, water, salt, enzymes, and cultures, and it has a silky texture. Soft Fresh Original – This is a mild and delicate cheese that’s soft and creamy. Judging from the reactions I received from photos of my cheesy haul on social media, others love Kite Hill products just as much as I now do. Kite Hill recently sent me a box of the products to try, and I could barely contain my excitement. They’re soy-free, gluten-free, and of course, vegan. The almonds used in Kite Hill’s products non-GMO certified, and they’re grown in California’s San Joaquin Valley. To achieve their goal of creating the best tasting alternative dairy products, Kite Hill has assembled a team with deep culinary, cheese-making, and scientific expertise, including celebrated vegan chef Tal Ronnen. Not only do they make some of the best tasting vegan cheeses around, they also make yogurts, entrées, and even deserts. They make their almond milk products with simple ingredients, using traditional methods. They knew that their products had to entice the full range of food lovers, from those dedicated to a plant-based diet to others simply curious about a healthier lifestyle. Kite Hill began with a vision for a plant-based food that would have all the qualities found in the best artisan dairy cheeses. In January, Food & Wine Magazine declared 2016 to be the year of vegan cheese, and Kite Hill is leading the way. How many times have you heard someone say that they can’t go vegan because they’d miss cheese too much? Well, that excuse isn’t really valid anymore, because there are many dairy-free cheese now available. ![]()
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