Since the Spring, we’ve been grieving the loss of my beloved vegan yogurt, WholeSoy. we’ve lamented its dissolution, as have our cat kiddos who loved the tang and creaminess of that soy yogurt goodness. When we heard that Kite Hill was coming out with a line of almond-based yogurts, we didn’t know what to expect. We’ve not had the best luck with most non-dairy yogurts, soy, almond, coconut alike. However, as you know, Carlo’s up for trying all things vegan. 

Last week, while grabbing lunch, Carm found the Kite Hill line of yogurt at Whole Foods in Paramus, NJ. Of course, that find would become an episode of “What Would Carlo Eat?” Without further ado, we present you with Episode 9! Let’s see how this  yogurt measures up!

Kite Hill is the artisanal almond-based dairy-free “creamery” launched by famed vegan chef, Tal Ronnen of Crossroads in Los Angeles. This start-up is one of a few plant-based companies changing the way we view how we get our protein. From ricotta to cream cheese, Kite Hill has been delivering dairy-free alternatives, using a cultured almond base! 

To add to what we shared in the video, we love how Kite Hill is packaging the yogurt with a strong message of compassion, sustainability and transparency. In fact, if you tear along the side of the label, you’ll find some great notes on the inside of it! And you can see the yogurt in its blended glory through a clear recyclable cup! Their mission and vision is right there with the yogurt. That’s something I can truly stand behind.  

Question: Have you tried Kite Hill yogurt yet? What do you think? Is it your fave? Share in the comments!

What would you like to see Carlo try next? Drop him a line!

Missed last week’s episode? Check it out here!


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