Whipped Ricotta

Kite Hill’s whipped Ricotta cheese has the subtle flavor & all the feels of Ricotta cheese only better, as it’s produced without any of the baggage that comes along with supporting factory farms & animal ‘products.’ Recently, I added a dollop of their whipped almond milk ricotta to a simple bowl of angel hair pasta and mama mia – it was chef’s kiss delish. I’d never been a fan of ricotta prior to becoming vegan, and at first glance, this product seemed pricey at $9.99 per container. However, a little goes a long way. A heaping teaspoon mixed into a bowl of pasta adds just the right amount of creaminess. Also, I could not discern any difference between their whipped ricotta & their non-whipped version. A final note, I don’t like this cheese plain/on its own, as it’s quite bland. #kitehill #ditchdairy #reviewednovember2024

This has been a fun product to use! @amylou originally bought this for her summer pasta, made with uncooked tomato sauce. It worked really well in that! The recipe was in a non-vegan cookbook, so we switched it up and I don't feel bad sharing it below! I have been using the rest for Provence-style sandwiches, and even just on my Trader Joe's olive fougasse as a snack. It's nice and creamy and melts nicely in sauces. It doesn't have that grainy texture I've associated with Kite Hill in the past. Summer Pasta with Uncooked Tomato Sauce: - 12 ounces very ripe, soft tomatoes, halved though their equators (2 to 3 medium) -¼ cup good-quality extra-virgin olive oil, plus more for drizzling -1 teaspoon kosher salt, plus more as needed -1 garlic clove, grated on a Microplane or minced (optional) -½ teaspoon red chile flakes, or to taste -1 pound pasta -5 ounces vegan ricotta -2 cups mixed soft fresh herbs, such as basil, mint, and chives, chopped -vegan cheese for topping (feta or parmesan) -sea salt 1. Using the coarse side of a box grater, grate the tomatoes (starting with a cut side) over a large bowl until you reach the skin; the tomato pulp will disintegrate into the bowl. Discard the skin. Stir the ¼ cup olive oil, the 1 teaspoon salt, garlic if you like, and the chile flakes into the tomato pulp, and let it stand while you cook the pasta. 2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente; drain well. 3. Toss the hot pasta with the raw tomato sauce; then mix in the ricotta and herbs. Spoon onto plates and serve, topped with vegan cheese, a sprinkling of sea salt, and a drizzle of olive oil. #vegancheese #ricotta #italian #pasta #vegancooking #veganrecipes #french #provence #summer

This is a great new ricotta by kite hill. We used it to make calzones and it's amazing! As good, if not better, than their original.