Wildbrine Fermented Foods Dairy Alternative | Craving4More

This doesn’t happen often. TRUST ME. Ask my hubby – my mouth can go a mile a minute.
But, at this point in time, I am speechless.

I have had a love affair with Wildbrine since reviewing their kraut and fermented products last year. There’s nothing like a good, stinky kraut to do some good to your gut. It’s the best! (Check out all these Wildbrine recipes).

Yet, now that Wildbrine if offering MORE – plant based, dairy alternatives in the form of “butter, ” “cream cheese,” and “sour cream,” we can now elevate our gnoshing experience even further.

After photographing and tasting the goodies and forming my own opinion, I fed the “photo batch” to Brian.
Now, I have to take a touch of credit, as I slathered the three products over fresh, out of the oven, homemade sourdough bread (his favorite). But, most of the credit is certainly aimed towards Wildbrine in his account of his lunch experience.

“How did you like your lunch?”
“O.M.G. It was amazing! It was the best thing on earth. The kraut, the sprouts, the stuff on the bread. What was that? It was perfect. OMG. It was so good. I’m glad there’ wasn’t more – I would have eaten it all!”

There’s no fight in flavor. Nothing overpowers anything else. It’s transparent, translucent, and transcendent. It’s fluid. It coalesces with everything else. And, it’s fermented.

Well, that spells it out for you.
Wildbrine, you’ve done well, once again, and I’m so pleased to be a recipient of your gifts and glory.

FERMENTATION IS WILD

We are intensely committed to every step of wildbrine’s creation and production process, from fermenting vegetables to using organic produce to answering every customer’s question.

One of our founders, Rick, was “chief mentor” for teens at the Ceres Community Project, a local nonprofit whose mission is to restore locally grown, organic whole food to its place as the foundation of health for people, communities, and the planet. Rick’s role was to help develop large quantities of naturally fermented kraut for the organization’s client base of cancer patients. The krauts were a hit, so much so that Rick and Chris (his business partner), helped Ceres sell the products to a few local stores as a way to raise funds for Ceres.
When the success of the natural krauts grew beyond the scope of the Ceres mission, the executive director asked if we wanted to take over the kraut business. We said yes. In 2011, with the two original kraut recipes (Arame & Ginger and Garlic & Dill), and placement in a few local stores, we evolved into wildbrine®.
Since 2011, we’ve been experimenting with fermented vegetables passionately. We’ve grown from the two original flavors to seven unique krauts, each boasting its own brightness, three bold kimchiflavors, two spicy srirachas, two delightfully unique fermented salsas, and now our plant-based creamery. Our business has grown too, and we know that if we continue to do the right thing – take good care of our customers, employees, suppliers, and community – wildbrine will naturally thrive. We are excited to continue exploring our wild possibilities.

And now, it’s a NEW KIND OF WILD!
Cultured and Plant Based wildCREAMERY:

European Style Butter Alternative
Sour Cream Alternative
Cream Cheese Alternative
Spinach Dip, French Onion Dip, Ranch Dip, & Chipotle Lime Dip (not reviewed)
Brie Cheese Alternative (not reviewed) *I SO want to try this!

No dairy – just lots of lactic acid culture fermentation experience.
Ideal for both vegans and non-vegans alike, the new plant-based dips, butter, sour cream, cream cheese, and cheese alternatives are made with Wildbrine’s own cultures!

“We’re FOOD people.
It’s ALL about food.
We love WILD flavors adn
we create them one
recipe at a time, using
our wild culturing
expertise to make
tastebuds wildly happy.”

I SO love this. LOVE IT! It makes me not only want to EAT some yummy Wildbrine, but to BE fermented gut friendly Wildbrine! 🙃☺️😊

Upon first “stir,” all three products seemed identical. The butter, the sour cream, and the cream cheese all have a very similar texture, feel, look, and aroma. They are all made with coconut oil/cream, cashews, cabbage, oats (and some veggies: yam, chickpea, etc.) I LOVE this! Cheese made with REAL food veggies, legumes, oats, and yams? OMG, YES!
As a result, though, the texture is not what you would expect of butter, sour cream or cream cheese.
It’s a bit “gummy” and difficult to spread.
For those of us who are familiar with dairy alternatives, this is nothing new – we need binding agents and those can be gummy.

All of these tasty products will be available NATIONWIDE by March 1, 2021!

No worries.

Texture aside, the flavor is great.

While the butter and cream cheese didn’t spread as eloquently as I’d hoped, it made no matter – that funky fermented, creamy, rich flavor did it all for me. ALL! Coconuts and cashews, with a little funk – oh boy, you have my heart, Wildbrine.

Other than scooping and slathering on my tongue to delight my tastebuds straight out of the tub, the taste test situations were:

fresh sourdough topped with Organic European Style Butter Alternative with a touch of sugar and a dust of cinnamon
fresh sourdough topped with Organic Cream Cheese Alternative and fresh, spicy sprouts, with salt and pepper
fresh sourdough topped with Organic Sour Cream Alternative and a hearty spoonful of Wildbrine Red Beet & Red Cabbage Organic Kraut. YUM!!! (This was our favorite).