Kite Hill's Vegan Queso is Made with Cultured Almond Milk
Laura McQuarrie — June 16, 2021 — Lifestyle
One of the newest additions to Kite Hill's product portfolio is a vegan, dairy-free Queso dip made with a base of creamy almond milk. The queso alternative also includes other key ingredients like tomatoes, bell pepper, jalapeño and black carrot juice for color and flavor. Thanks to the use of homemade cultured almond milk, the product is said to achieve a consistency that's creamy and familiar without actually using dairy.
While the brand has shared a recipe for making creamy vegan queso with non-dairy yogurt in the past, this one needs no work to be enjoyed.
This brand-new dip from Kite Hill joins existing options like Tzatziki, Ranch and French Onion, which make it easy to enjoy the flavors of classic dips without the dairy.
While the brand has shared a recipe for making creamy vegan queso with non-dairy yogurt in the past, this one needs no work to be enjoyed.
This brand-new dip from Kite Hill joins existing options like Tzatziki, Ranch and French Onion, which make it easy to enjoy the flavors of classic dips without the dairy.
Trend Themes
1. Plant-based Alternatives - Brands can focus on developing plant-based alternatives to traditional dairy products.
2. Cultured Nut Milk - There is an opportunity to explore the use of homemade cultured nut milk as a base for dairy-free products.
3. Juice-based Coloring - Using vegetable-based juices like black carrot can be a new and innovative way to add color to plant-based products.
Industry Implications
1. Food Manufacturing - Food manufacturing companies can focus on developing dairy-free alternatives to traditional dips and spreads.
2. Health Food - The health food industry can promote the use of plant-based alternatives to dairy products as a healthier option.
3. Agriculture - The agriculture industry can explore the production of new varieties of vegetables and nuts for use in the food industry.
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