A few years ago, I had the chance to work for Kite Hill a Brand Ambassador in the Denver area spreading the word about their delicious products as well as developing a few yummy recipes for them!
Kite Hill makes a variety of non dairy cheeses and yogurts – all made from almond milk. Available products include European & Greek Yogurt, Soft Fresh Cheese (similar to mozzarella or feta), Cream Cheese, Ricotta Cheese and Ravioli.
Kite Hill products can be purchased in the Colorado Front Range area at Whole Foods (the entire line of products), Natural Grocers, Sprouts and most King Soopers carry many Kite Hill yogurt choices. If you don’t live in Colorado, you can find a store locator on their website to find where you can grab them near you. I highly recommend any of their products- everything I’ve tasted that they make is delicious!
I also taught some Kite Hill cooking classes and they were so much fun. I showed people the entire line of products and also give them ideas on how to incorporate them into recipes. Keep an eye out on my Facebook page for my upcoming classes, if you are interested in something like this! I plan to schedule more classes in the upcoming year!
Just a few of the many ways to use Kite Hill products:
Sweetened Yogurts (Greek & European) – They are great make parfaits with by adding granola, nuts and a variety of dried or fresh berries and other fruits. They are also excellent served with ground flax or chia seeds as an easy way to sneak in those incredibly important Omegas!
Unsweetened Yogurt – you can use as a dip but adding a dip packet or making your own herb blend, you can also use it as nice sour cream replacement by adding a little lime or apple cider vinegar and add it when you make a homemade dressing to make it creamy.
Greek Yogurt – these are great eaten just by themselves with a little fruit, nuts, seeds or granola or use the plain to make a tzatziki or cucumber raita. You could also add other veggies and herbs and spices for a savory dip.
Cream cheese – There are quite a few cream cheeses on the market now and Kite Hill is definitely a favorite. They make 4 flavors; plain, chive, jalapeno and now an everything bagel! To the plain, you can add any fruit, sweetener, nuts or herb blend and finely chopped veggies and spread on bagels. You can also serve it on crackers, make into cheeseballs, stuff it into dates (see recipe below), jalapenos, pastas, alfredo sauce, chili rellenos, enchiladas, use for frostings or cheesecakes! The cream cheese is so versatile and such a great addition to many, many recipes!
Soft Fresh (similar to mozzarella or feta) – can be crumbled in salads, pastas, serve on crackers, serve on a skewer with other fruits or veggies, in caprese salad. The soft fresh comes in Truffle, Dill & Chive as well as a Plain and the Plain is one of the most delicious vegan cheeses I’ve tried on a pizza!
Ricotta – is amazing in lasagna, stuffed shells, pasta, ravioli, desserts- take it in a sweet direction and use it in ricotta cheesecakes, pancakes, cookies. It is wonderful with lemon added!
Ravioli and Tortellini – can be topped with marinara, sautéed veggies, or you can make an alfredo sauce (which can be made from scratch with Kite Hill cream cheese).
You can basically use the entire line of Kite Hill products the same way you would traditional dairy based cheeses and yogurts. So have some fun and get creative!!
Kite Hill has additional products and adding to its line all the time. They appear to have some new dips as well as Strawberry flavored Cream Cheese too!
And below are two of the delicious recipes I created using Kite Hill’s delicious products!
Kite Hill Spanakopita
Makes 30 bite sized spanakopita
- 45 frozen phyllo cups (3 15-count packages)
- 2 tablespoons water or vegetable oil
- ½ onion or a small one, finely chopped
- 1 bunch green onions, finely chopped (you could also finely chop one leek)
- 2 garlic cloves, minced
- 16 oz. fresh spinach, washed and roughly chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 teaspoon ground nutmeg
- 4 oz. Kite Hite Truffle, Dill & Chive Soft Fresh (crumbled) or Ricotta, 8oz (use additional cheese if you’d like the recipe to be creamier)
- 1/2 cup Egg replacer (follow packaged directions). ½ cup blended tofu would also work.
- Lemon juice from half of one lemon (optional)
- Salt and pepper to taste
Preheat the oven to 350°F. Place the phyllo cups on a large baking sheet and set aside.
Heat the oil (or water for a healthy sauté) in a skillet over medium-high heat. Add the finely chopped onions and season with salt and pepper. Sauté until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Add the spinach and cook until spinach is soft. Transfer to a large bowl and let cool slightly.
Add the parsley, dill, egg replacer, nutmeg, and stir to combine. After completely combined add the crumbled Kite Hill Soft Fresh and stir until lightly mixed, don’t overwork the mixture.
Spoon the mixture into the phyllo cups and bake for 30 minutes, or until golden brown. Serve hot.
And another super easy delicious recipe!
Kite Hill Stuffed Dates
Makes 30 dates
- 1 package (8 oz) Kite Hill cream cheese
- 3 tablespoons maple syrup
- 3 tablespoons freshly squeezed orange juice
- 1/2 cup chopped walnuts (optional)
- 30 dates, pitted
- Orange zest
Combine the cream cheese, maple syrup, orange juice and walnuts in a medium sized bowl.
Split the date open down the middle, leaving one side attached with a knife and arrange on a plate.
Pipe the cream cheese mixture into the dates and top with the orange zest. You can make a modified piping bag by cutting out a small corner of a zip loc bag.
Serve them immediately or keep cold in the refrigerator until ready to serve.
Hope these ideas are helpful for you and you enjoy all of Kite Hill products!
More info can be found on Kite Hill’s website: