vegansaurus!

07/31/2012

Product Review: Nutty Cow Vegan Ricotta!  »

Now, I don’t know what’s on the market these days in terms of vegan ricotta, but it doesn’t matter. I just tried Nutty Cow’s ricotta, and it’s all that exists to me.

I hate to admit this, but I really wasn’t sure what to expect when Carla of Nutty Cow approached us to sample this product. Vegan cheeses are sometimes great, but most of the time, kind of weird. However, I could tell I was going to like their cheese when it arrived in the mail just by the packaging—the logo is so well done!

Being hungry and impatient, I opened one of the three containers immediately and ate it with crackers. 

I realized then that this wasn’t just any vegan cheese product. It was special. And though it’s made with nuts, the texture is so soft and creamy! I knew I’d have to hold back on the remaining two packages and make something incredible.

Carla suggested I make lasagna, which is a dish I haven’t made in 10 years! I was like, “all right,” but really I was just going to lazily spread it over Whole Foods spinach Florentine raviolis. Then I got inspired to fill large pasta shells with the cheese and bake it with my winning combo of spinach, mushrooms, garlic and caramelized onions. Fate was on Carla’s side, as I couldn’t find the shells I wanted at the store. Lasagna it was gonna be.

Boy, am I glad I made lasagna.


Nutty Cow Ricotta made this lasagna. I should not have indulged in cheese and crackers earlier in the week so that I could have topped my dinner with the ricotta—or at least added another layer to the lasagna! Oh, well. The ricotta was so creamy and delicious! My roommates and I loved it, one of my roommates being a new vegetarian and the other an omnivore. It’s awesome when my omni friends and family like vegan products as much as I do.

"Where can I get this Nutty Cheese?" you ask? Carla says, "We are so excited to be launching next month (fingers crossed), September at the latest. It will be available at Veganessentials.com [a Vegansaurus supporter!] and several stores in the Midwest (so far). We will be announcing stores as it becomes ‘official’ in the next few weeks on our FB page and have been encouraging everyone to ‘like’ us or at least check in on the page to see where we will be available. Also, we will be at Expo East in September in Baltimore and hope to have wider distribution after the show.” So there you have it!

*I find that the attention to detail in the artwork usually means a superior (albeit sometimes more expensive) product. This is not always true, and graphic designers DO NOT COME CHEAP.

06/28/2012

Product Review: Nutty Cow Nut Cheese  »

Hey guys! There’s a new nut cheese on the market! Nutty Cow sent me samples of their nut cheeses and now I will tell you about them. My verdict: pretty good. It’s not Punk Rawk Labs but what is? Just Punk Rawk Labs. But this is more of a shmear than a cheese-cheese. 

OK, I tried the garlic and herb on some wheat-thin-like crackers, it was very good. But I think it’s more of a bagel spread. Definitely a good cream cheese alternative! It’s nice and tangy like cream cheese should be. And the herbs are yum. And the herbs are plentiful, which I like. 

I tried the maple pecan on an english muffin and it wasn’t sweet like I was expecting. Tangy, but maple-y and pecan-y. I recommend it on a bagel again. What kind of bagel would you put it on? I’m thinking cinnamon raisin!

Now, I haven’t had the chance to try the ricotta yet but they have some awesome looking recipes on their site. I’ve heard the Tofutti ricotta is not so good so I’m pretty curious about this one. If anyone gets a chance to try it, let me know what you think.

I couldn’t find the ingredients on their site so here they are because I know you guys like that kind of thing:

Ricotta Style:
Non-GMO Soybeans, Filtered Water, Raw Cashews, Lemon Juice, Expeller-Pressed Extra Virgin Olive Oil, Grade A Maple Syrup, Fresh Basil, Salt, Natural Nigari (seawater extract), Cultured Dextrose (vegan) 
Garlic Herb:
Non-GMO Soybeans, Filtered Water, Onions, Raw Cashews, Sulfite-Free Balsamic Vinegar, Lemon Juice, Expeller-Pressed Extra Virgin Olive Oil, Grade A Maple Syrup, Salt, Garlic, Fresh Basil, Natural Nigari (seawater extract), Cultured Dextrose (vegan), Spices
Maple Pecan:
Non-GMO Soybeans, Filtered Water, Raw Cashews, Grade A Maple Syrup, Raw Pecans, Lemon Juice, Expeller-Pressed Extra Virgin Olive Oil, Fresh Basil, Salt, Natural Nigari (seawater extract), Cultured Dextrose (vegan), Spices 

Nutty Cow informs me that they will be making their way to stores in a month or so. You can follow them on Facebook to find out where!

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