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? In the average town, you can’t walk into a conventional grocery store and simply pick up a dairy-free lasagna (yet!). But thanks to the broad distribution of Tofutti, you might just find some dairy-free Mintz’s Blintzes at your local mega-mart.
Yes, Mintz’s Blintzes (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 you can drizzle them with jam, sprinkle with powdered sugar, or even scoop on some dairy-free ice cream and sundae sauce for a full-blown dessert.
Mintz’s Blintzes are Dairy-Free Cheese Filled Crepes for a Real Treat
We took the middle ground, and served our Mintz’s Blintzes 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 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.
Mintz’s Blintzes Dairy-Free Cheese Filled Crepes Ingredients
Ingredients: crepe ingredients: water, enriched wheat four (malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), dextrose, canola oil, dried egg whites, sugar, unbleached lecithin, salt. filling ingredients: filling: tofutti better than cream cheese® [water, natural oil blend (soybean, palm and olive), maltodextrin, non-gmo (soy protein, tofu), non dairy lactic acid, organic sugar, citric acid, blend of natural gums (locust bean, guar, cellulose, xanthan and carrageenan), vegetable mono and diglycerides, salt]. Contains: wheat, egg whites, and soy.
Nutrition (per blintz): 140 calories, 5g fat, 19g carbs, 2g fiber, 16g sugars, 3g protein.*
More Facts on Mintz’s Blintzes
Price: $6.99 per 12-ounce box (6 blintzes)
Availability: Mintz’s Blintzes are sold at select Albertsons, Walmart, and other independent grocers in the U.S. Look for them in the freezer section near the breakfast pastries or desserts.
Certifications: Mintz’s Blintzes are Certified Kosher Pareve.
Dietary Notes: By ingredients, Mintz’s Blintzes are dairy-free / non-dairy, nut-free, peanut-free, and vegetarian.*
For More Product Information: Visit the Tofutti website at tofutti.com.
*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.
We really liked these. When cold, the filling has a cheesecake-like taste and texture. When sauteed, the crepes soften and take on a pleasant texture. That’s my only complaint, they aren’t quite “perfect” hot or cold, but still delicious either way. My husband agreed!