- RECIPES BY COURSE
- RECIPES BY DIET
- RECIPES BY SEASON
Dear Chef Linda,
I’m working toward becoming 100% vegan and have found wonderful new alternatives for many of the foods I used to eat. One thing I haven’t been satisfied with is my yogurt. I’ve been eating soy yogurt and I’m not particularly thrilled with the taste, and in addition, I don’t want to eat soy every day. Any recommendations on other varieties? Yearning for Yogurt
Dear Yearning, like vegan cheese, yogurt has come a long way. Years ago, I remember being able to find only soy-based versions of this favorite breakfast food and not liking them very much. Today, even the soy yogurts seem to have a better taste, but I stumbled on a new brand that I absolutely LOVE. Now if you have a nut allergy, you’re out of luck here, because this is made with almonds. Kite Hill, makers of the cream cheese I adore and eat with a spoon right out of the container, has come out with a line of yogurt that will knock your socks off.
Kite Hill makes artisan plant-based foods using principles of fermentation with active, live cultures to achieve the familiar tanginess we associate with many dairy products. The base of their products is almond milk, and while I’ve had other yogurts made with almond milk, in my opinion, none achieve the custardy, creamy, lightness that Kite Hill varieties have. I’ve had their blueberry, strawberry, peach, and vanilla. I can’t say I have a favorite, they are all delightful. Whole Foods is where I found them, and they cost about $2 per yogurt. A small price to pay for a taste of heaven.