Alisa Fleming ~ We’ve all heard about the plethora of dairy alternatives on the market for cheeses, milks, yogurts, and even sour cream. But what about more elaborate dishes like lasagna and coconut crème pie? In the average town, you can’t walk into a conventional grocery store and simply pick up a faux cheesecake (yet!), but thanks to the broad distribution of Tofutti, you may just find some dairy-free Blintzes at your local mega-mart.
Yes, Mintz’s Blintzes as they are called (named after the Tofutti founder) are an interesting dessert or brunch meal that we found quite intriguing. You can top them with fresh fruit and proclaim them a slightly indulgent breakfast, or drizzle with jam, sprinkle with powdered sugar, or even scoop on some ice cream and sundae sauce for a pleasant dessert.
We took the middle ground, serving them with a generous helping of sautéed apples, loads of cinnamon, and a touch of maple syrup for a very indulgent Sunday morning treat. They say on the box that these blintzes are best served chilled (they are pre-baked), but it was 9ºF (-13C – brrr!) outside, so hot food it was. For cooking, the directions were to sauté the blintzes for a few minutes each side, until “golden.” Mine started to head past golden while the insides were still frozen (I recommend covering the pan to steam them a bit), so I also popped them in the microwave for 20 seconds to just warm them on the insides.
I was thankful that I served these with a chunky topping for scooping, as the filling gushed out when we cut into the blintzes. Apparently they were just warm enough to soften the insides a good bit.
My husband devoured every last bite and proclaimed them “good!” which is about as elaborate as his reviews get. I thought they were sweet, tasty, and unique – there is definitely nothing else like them on the market.
I did save one blintz to try chilled, and concur that the filling is best chilled … almost like a light cheesecake filling (not too surprising, since they use the non-hydrogenated Better Than Cream Cheese in the filling), but I thought the “crepe” was best when heated. It tasted a bit more tortilla-like than your average crepe, and was a tad chewy and boring when cold. When heated in a little coconut oil or Earth Balance, it softened and the flavors emerged.
Just a warning though … if serving these blintzes in the morning, stick with fresh fruit. With the sweeter apple topping it was a bit of a sugar overload for me so early in the day!
Product Note: All Tofutti products are kosher pareve and made with dairy-free ingredients. If you are dealing with a severe food allergy though, see their website FAQ’s for more information on their processes. At last check, Tofutti does not put a “made on shared equipment” warning on their ingredient statement, but there is one on their website. You can also check out the ingredients for the blintzes and all other Tofutti products on the Tofutti website.
This is a third party review by Alisa Fleming, founder of GoDairyFree.org, blogger at Alisa Cooks, and author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a freelance writer for several publications, with an emphasis on creating recipes for various types of special diets.
For more information on Tofutti Blintzes, ingredients, and where to purchase, visit the Tofutti website.