While I was still breastfeeding and on the MSPI diet, in moments of desperation, I’d buy all the vegan and soy-free cheeses at Whole Foods, hoping at least one was palatable. Some of them were innocuous, but with a terrible aftertaste. Others tasted fine, but absolutely nothing like cheese. Don’t get me started on dietary yeast as a parmesan replacement. Oooooooooeeech, no.

A few months ago, hunting for vegan cream cheeses, I bought some Daiya cream cheese and a new brand I hadn’t seen before, Kite Hill.

Oh, people. Be still my heart. Kite Hill is delicious.

No weird gelatinous texture, no weird flavor peaking through or leaving you with a hard-to-shake aftertaste…it tasted like plain cream cheese.

And then I noticed Kite Hill made a almond-milk based Brie. BRIE, PEOPLE. I bought a round and sliced it up for Bean to accompany her dinner. The child tentatively tasted a corner, before proceeding to shove entire slices in her mouth. It somehow manages to be creamy, like real cheese, and taste like cheese without any dairy or soy in it. Kite Hill has achieved the impossible.

Last night, Dave made a creamy ricotta pasta with peas and shiitake mushrooms (Ricotta courtesy of Kite Hill) and it was fantastic. Creamy, no aftertaste, sweet mild flavor of actual ricotta.

Not only am I mesmerized by the potential, but…my dairy and soy-intolerant kid can now eat cream cheese bagels, and have cheese and crackers at parties, and even eat macaroni and cheese. I pack slices of Brie in her lunchbox, or fill up a little container with cream cheese dip for her carrots. Her diet suddenly seems so normal, and not at all restrictive. Amazing.

If you’re vegan, or if you’re also dealing with food intolerances, pick this stuff up. I can vouch for the cream cheese, yogurt, Brie, and Ricotta. I need to get my hands on their ravioli.

And, send me any brands you’ve had luck with!