It’s a close call-you really can’t go wrong here with either of these two brands. I think I’d go with Tofutti over Kite Hill, but I am enjoying Kite Hill to apply to baked goods such as muffins in addition to bagels. They are sort of opposites that both excel in this category. Tofutti is smoother in flavor and firmer, while Kite Hill has a very light/smooth texture and sharper flavor. It is hard to decide, despite the fact they are easily comparable: they are both vegan cream cheeses. Now…you may ask, do I prefer this to Tofutti? Hmm. A great vegan alternative to cream cheese that I enthusiastically recommend for that purpose and more. Light, tangy, smooth, and yet, actually creamy. So…I would say that the Kite Hill Almond Milk based Cream Cheese is an excellent imitation of cream cheese. It was more muted when spread onto a bagel with strong flavor of its own, say pumpernickel, but it still came through a bit. It was a little sweet, but the tang was what really stayed with me. Its flavor texture was on the coarser side, sort of chalky (it had…some grit). It really had the more intense tangy flavor character of cream cheese, even more so than Tofutti had. The taste was definitely sweeter/tangy than I had expected. And I did like this plain vegan cream cheese. So the variety of the Kite Hill Cream Cheese alternative line I tried was just the plain version as that’s the way I like my cream cheese. Texture is a big part of cream cheese, but it has to taste good too. The ingredients in standard commercial cream cheese are simply pasteurized milk and cream, salt, carob bean gum, and cheese culture. It has a more ‘moist’ quality to it that works well to counter dry breads too…as in, you want to dip the dry edges into it so everything you eat is covered with this nice, luscious spread. It really looks and feels the part of cream cheese, though, in my mind, I’ve been comparing it more with frosting. I was so surprised at how smooth it was to spread. The Kite Hill Almond Milk Cream Cheese spreads so easily and gracefully. This almond milk based cream cheese is no exception to that. Almond milk is light-in calories and body. The base for Kite Hill’s vegan cream ‘cheese’ is almond milk rather than tofu as with Tofutti. Instead, pop the frosting in the fridge, and wait to decorate your baked goods until they cool completely.Kite Hill Cream Cheese is another brand of vegan alternative cream cheese, like my previously reviewed Tofutti cream cheese. It’s fantastic on my regular carrot cake, chocolate zucchini cake, sugar cookies, and vegan sugar cookies, too!įeel free to whip up the frosting while your goodies bake, but don’t frost them as soon as they come out of the oven. I especially love it on my vegan carrot cake, pumpkin bars, and vegan lemon muffins. Use this vegan cream cheese frosting anytime you need a smooth and creamy topping for cakes, bars, cookies, or cupcakes. Of course, you can never go wrong by serving any dessert with a dollop of coconut whipped cream.įind the complete recipe with measurements below. This tried-and-true frosting made with maple syrup, cashews, and lemon juice.The luscious chocolate frosting from this vegan chocolate cake.The vanilla glaze from this cinnamon roll recipe.Here are a few plant-based frosting recipes you could try: However, if you prefer not to use these products, that’s ok! I have other options for you. Thanks to the vegan cream cheese and butter, this recipe is almost identical to regular cream cheese frosting. And vanilla extract – For warm depth of flavor. almond milk (water, almonds), salt, chives, enzyme, xanthan gum, guar gum, white pepper, mushroom extract (to help preserve freshness), lactic acid, citric acid.If you want to make a softer glaze, use less. If you want your frosting to be thick and fluffy, use more powdered sugar.
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