Kite Hill Ricotta is made from Artisan Almond Milk, and Little Else


On a recent outing to the U.S., I managed to find Kite Hill Ricotta.A lot of dairy-free cheeses available are full of questionable ingredients. But Kite Hill uses the simplest ingredients, which is one of the many reasons I love them!

Having only tried dairy ricotta a few times in my life, I didn’t have many expectations for this dairy-free counterpart. I was told that it should have a bit of sweetness, but also some saltiness to make a nice balance. I didn’t find many sweet tones to this Kite Hill Ricotta, rather it is much more salty and savory. On its own, it has a pretty mellow flavor that is just lightly salty, but the texture was really nice. It was quite silky and melted in my mouth.

Kite Hill Ricotta (review) - a delicious dairy-free and vegan almond based ricotta cheese alternative

For a dinner party, I crumbled some of this on top of a pizza with sweet potato, arugula, and caramelized onion and it made for a seriously divine meal! The salty creamy ricotta on top was a very nice touch.

Next, I tried it on top of some ratatouille rice and really enjoyed having that creamy coolness on top of the hot food. I liked that it didn’t completely melt and disappear into the food. It softened just enough to meld with the rice and vegetables and still keep its thick creamy consistency.

Kite Hill Ricotta (review) - a delicious dairy-free and vegan almond based ricotta cheese alternative

Kite Hill Ricotta is made from Artisan Almond Milk, and Little Else

Overall I thought Kite Hill ricotta was pretty good, and had high quality ingredients that shined through. It’s not something I ever felt I was missing, but it’s fun to play around with. I am excited to try it in lasagna or pasta shells and perhaps baked into some sweet ricotta-infused treats. That said, it’s definitely a gourmet vegan product with a high price tag, and a little too mellow to warrant indulging in often. But tell me what you think! Leave your own rating and review below.


Kite Hill Ricotta is made from Dairy-Free Artisan Almond MilkIngredients: almond milk (water, almonds), salt, enzymes, tartaric acid, cultures. Contains: tree nuts (almonds).*

Nutrition (per 1/4 cup serving): 140 calories, 12g fat, 5g carbs, 2g fiber, 1g sugars (includes 0g added sugars), 5g protein.*

Allergen Note*

According to Kite Hill, “we manage the big eight allergens per FALCPA regulations in all of our products.” They do not offer details beyond stating that their products are dairy-free and soy-free.

Kitehill Ricotta (review) - a delicious dairy-free and vegan almond based ricotta cheese alternative

More Facts on Kite Hill Dairy-Free Ricotta

Price: $9.99 per 8-ounce tub

Availability: Kite Hill Dairy-Free Ricotta is sold at natural food stores in the U.S., like Whole Foods and Sprouts.

Certifications: Kite Hill Dairy-Free Ricotta is Non-GMO Verified and Certified Kosher DE (for dairy equipment, not ingredients; see our Understanding Kosher Guide).

Dietary Notes: By ingredients, Kite Hill Dairy-Free Ricotta is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.

For More Product Information: Visit the Kite Hill website at

*Always read the ingredient and nutrition statement prior to consumption. Ingredients, processes, and labeling are subject to change at any time for any company or product. Contact the company to discuss their manufacturing processes if potential allergen cross-contamination is an issue for you. No food product can be guaranteed “safe” for every individual’s needs. You should never rely on ingredient and allergen statements alone if dealing with a severe food allergy. 

Average Reader Review

Rated 4.6 out of 5
4.6 out of 5 stars (based on 5 reviews)
Very good40%

Leave Your Rating & Review for This Product

What Others Are Saying ...

Vegan pizza/eggplant rollatini

Rated 5 out of 5
August 30, 2021

Oh my gosh this is the best vegan ricotta
Our favorite dish is eggplant rollatini and this makes it so creamy and delicious. With the leftovers I just make a pizza with spinach, tomatoes and your ricotta. You just don’t want it to end it’s so good

Avatar for Deb Picone
Deb Picone

The best !

Rated 5 out of 5
May 19, 2020

Amazingly good. Texture and taste are spot on. My dairy-eating friends cannot tell the difference. It makes an awesome custard pie and is great in lasagna and on pizzas.

Avatar for Ariel

This is great Stuff for someone resisting diet changes

Rated 5 out of 5
April 22, 2019

My hubby has an acute lactose intolerance and he pretty much hates every non-dairy substitute I have purchased (cheese, yogurt, ice cream, etc.). This sucks because he loves cheese. I have purchase this ricotta to make lasagna and he has not had any complaints. It is still creamy and the almond/nut taste is not overpowering. I think that’s why he doesn’t like alot of the plant base replacements, the weird after taste. He actually just requested I make it this weekend. The only problem, it is out of stock at the two stores that sell it. That is a problem I can live with temporarily.

Avatar for Mrs. C
Mrs. C

Out of stock!

Rated 4 out of 5
March 16, 2019

It’s great and I love to make spinach Gnocci Malfatti with it but it’s ALWAYS out of stock which is very frustrating…I’m going in search of another brand.

Avatar for Moyra

Vegan ricotta mellow and creamy

Rated 4 out of 5
February 19, 2019

While I’m not able to really compare it to its dairy counterpart, this product exceeded my expectations. With a lightly salty flavor and thick creamy consistency, this ricotta alternative was a really pleasant element on top of pizza, pasta, and as a spread on sandwiches or crackers. I loved the simple ingredients and how it keeps its integrity when baked or heated. It should hold up well in your favorite lasagna or stuffed shells recipe. It’s definitely pricey, and a little too mellow for my taste, but it is a fun treat to have in the fridge once in a while.

Avatar for Leah

About Author

Leah Moldowan is an Associate Editor for Go Dairy Free and she runs the vegan blog love me, feed me. Leah creates delicious recipes and stunning photography to inspire others to nourish their bodies with good food.


  1. excellent product. Make lasagna with it because it’s fantastic. My husband asked for seconds! You won’t be disappointed…I’d rate this 10 stars.

  2. Pingback: 100% Vegan Zucchini Mushroom Lasagna – Recipe – Chief Health

  3. Perhaps they changed the recipe. It now has zero taste or slightly like plastic. It is almost as dry as super firm tofu… which would be a better ricotta than this.

    • Debra, I think maybe you got a bad batch. My local Whole Foods had a whole batch of expired stuff, so I’m wondering if that happened elsewhere.

      I actually bought a non-expired one two weeks ago (our first time trying it!) and it was soft (actually, just like ricotta in texture), and was surprisingly good in flavor. It worked very well with pasta. So they definitely haven’t changed the formula, but I think they had some production, storage, or expiration issues with a batch. You might want to reach out to them for a refund or coupons for new product.

  4. I’ve been obsessed with Kite Hill’s cream cheese for a while now! I also got the chance to try the ricotta at Expo East a few weeks ago and loved it too. They’ve really nailed the vegan cheese department. Also, if you haven’t heard of Miyoko’s Creamery you definitely need to check them out! They make some killer artisan vegan cheese. I think their Black Ash was one of the best cheeses I’ve ever tried, vegan or not.

  5. I LOVE Kite Hill Ricotta and all the Kite Hill products I’ve tried so far. I posted a Lemon Ricotta Asparagus Pasta I made earlier this year that my family loves! I can’t wait to play with it in some lasagna recipes this fall!