I couldn’t wait to try it because although the texture is similar to the unsweetened Kite Hill yogurt I usually get, I was getting more and more hungry smelling that sweet cozy vanilla with every stir. When I tried the spoon test (take a spoonful out and watch how quickly or how slowly it runs with the spoon gets tipped on its side), the vegan yogurt came off in big clumps and wasn’t runny at all. Once I stirred up the yogurt, it became thicker and creamier. The coloring is more light brown/tan than I expected for a vanilla flavor I expected more of a white coloring but perhaps the coloring has to do with the real vanilla beans in the yogurt. There was a separation from the thicker part of the yogurt and there was a mostly clear water on top of the yogurt that you may be used to seeing on dairy based yogurts (it just doesn’t smell like gross sour milk!). Kite Hill Plant-Based Almond Yogurts are gluten-free, dairy-free, vegan, soy free, non-GMO, and kosher….but without all of that…how does the Vanilla vegan Kite Hill yogurt taste and what’s the nutrition like? Let’s take a closer peek…Īs I peeled off the foil on top of the vegan yogurt, the first thing I noticed was the warm vanilla smell with the speckled yogurt that clearly had ground vanilla beans in it (instead of fake vanilla flavoring). So, today we’re going to review the Vanilla Kite Hill Plant-Based Yogurt! With all of that being said, I thought it was time to step out of my comfort zone and try a different flavor. This is the flavor that I got for a really, really long time and loved adding my own fruit and sweetness or adding a dollop or two in smoothies for an extra gut microbiome creamy shot without any added sugar. Plus, many vegan yogurts at that time were all sweetened (and far too sweet for everyday eating for me), but I loved that Kite Hill had an unsweetened almond milk yogurt that still had four live and active cultures (S.Thermophilus, L.Bulgaricus, L.Acidophilus, Bifidobacteria). I immediately loved the creaminess of the yogurt and the simplicity of the ingredients. My first exposure to Kite Hill yogurts was at a vegan plant-based festival where they had a tent sampling yogurts and cream cheeses. The almond base vegan yogurt comes in eight flavors including plain, plain unsweetened, vanilla, peach, blueberry, strawberry, key lime, and raspberry. Today we’re going to review one of the original products….their almond milk based yogurt. Kite Hill makes almond milk yogurts, greek style yogurt, ricotta cheese, cream cheese, pasta (like prepared ravioli, and dips! All are creamy and filled with vegan deliciousness. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.Kite Hill has started to create many non-dairy vegan alternatives including vegan plant-based yogurt. Vibrant Mango Salad with Peanut Dressing.Roasted Broccoli Pasta Salad with Hemp Pesto. ![]() Vegan Caesar Salad with BBQ Sweet Potato Croutons.It would be especially nice with our Avocado Pesto Pasta Salad, Creamy Vegan White Pasta with Summer Vegetables, Gluten-Free Vegan Sausage Pizza, or Easy Vegan Zucchini Boats. It’s the perfect lighter entrée or side salad for summer and beyond! Pair it with your grilling favorites or with other Italian-inspired recipes. We hope you LOVE this panzanella salad! It’s: Then the tomatoes are mixed with the dressing, sliced fresh basil leaves, and microgreens for an explosion of summer flavors.Īnd lastly, it’s topped with (optional but super delicious) vegan cashew ricotta (or another nut cheese like almond or macadamia). Some of the reserved tomato juice goes in the dressing, along with balsamic, olive oil, salt, and pepper for caprese salad vibes. While they’re baking, tomatoes marinate in salt to release some of their juices and infuse with flavor. It’s a great way to use up day-old bread and helps make this salad totally entrée worthy.Ĭhunks of torn bread are tossed with olive oil, garlic powder, salt, and pepper and baked into golden brown croutons. We’re in the bread on salad fan club and want you to join. ![]() ![]() You can’t have panzanella without the bread! Well, you can (nobody’s stopping you), but you really must try it, friends. This version strays a bit from the traditional and draws inspiration from another Italian favorite: caprese salad! You can find a more traditional recipe for panzanella here. And while these early versions were heavier on the onions, tomatoes became a more central ingredient by the 1900s. The earliest written recipes date back to the 14th and 16th centuries. And it may have been invented by peasants as a way to use up stale bread. Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy.
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