I fell in love with Kite Hill cream cheese earlier this year, and have been anxiously awaiting the arrival of their new little bundles of yogurt. When Kite Hill recently invited me to write a review of their new yogurts, I promptly said yes.
Until now, I’ve always said no thanks to reviewing vegan foods. Why yes this time? Because Kite Hill is an intriguing company, creating some pretty amazing nondairy products from almond milk.
So, a few days later, Kite Hill shipped a refrigerated box of their new yogurt cups to me.
I was excited when they arrived, and they did not disappoint.
These yogurts are unlike any other – nondairy or otherwise. In fact, they’re quite exceptional. Maybe the best yogurts I’ve ever had (including back in my dairy days).
Descriptions on the label include: Artisan Almond Milk Yogurt, Traditionally Cultured, Vegan, Gluten Free, Soy Free, Dairy Free, and Live Active Cultures. They had me at Artisan Almond Milk Yogurt.
The recyclable packaging is impressive too, with these proclamations: “No cows were harmed in the making of our yogurt” and, “No matter how you slice it, plant-based diets are gentler on the earth, kind to animals, and better for your body.”
So, yep…loving their yogurts. Loving their ethics, mission, and core values, too.
But Kite Hill, if you are listening, I do have one request. Okay…two.
- Can you please try to create flavors of Pear and Sour Cherry, too?
- And most importantly, please, please develop an unsweetened plain yogurt for us to use in savory dishes? We miss that so much since the WholeSoy & Co. disappeared.
Thank you, Kite Hill. I’m a devoted fan.
With several flavors to sample, I was inspired to create a delicious, easy, and very pretty breakfast parfait with Homemade Granola. Fresh berries would be great, too.
BREAKFAST YOGURT PARFAIT
4 Kite Hill Almond Yogurts (peach, blueberry, vanilla, strawberry)
fresh fruit (optional)
Layer small scoops of a variety of yogurt flavors into 4 pretty glasses, separated by layers of homemade granola. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen