Dairy Free Cashew & Oat Milks Staples | Forager Project

Yogurt made better

Organic plant-based milk, creamers, and half & half made from organic cashews. Staples for all of your dairy-free recipes and occasions.

Cashewmilk

Cashewmilk

Oatmilk

Oatmilk

Half & Half

Half & Half

Cinnamon Vanilla Creamer

Cinnamon Vanilla Creamer

Lightly Sweetened Creamer

Lightly Sweetened Creamer

Forager on Instagram

Forager on Instagram

Honey + Lemon makes the perfect duo. 🍯🍋 ⁠

Honey + Lemon makes the perfect duo. 🍯🍋 ⁠
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This light and fluffy lemon poppyseed cake has no eggs and is dairy-free with bursts of fresh citrus and sweet notes of honey. 💛 Made in one bowl and topped with a lightly sweet “honey” vanilla glaze using our Honey Alternative yogurt. ⁠
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COMMENT “lemon” and we’ll send you the full recipe. Or find it on our site at foragerproject.com. ENJOY!!

What cake do you want to see next?👇

Let’s spread kindness to ourselves and our plane

Let’s spread kindness to ourselves and our planet, our cherished home. 🌍 🌿✨ Not just for #EarthMonth, but always.

Excited for summer salads and the burst of fresh f

Excited for summer salads and the burst of fresh flavors with all the vibrant colors! 🌈🌱🥒🥕🥗⁠
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We're looking for inspiration for our upcoming recipes. Do you prefer light and fresh or hearty salads?👇⁠

Looking to skip the dairy, but not the frothy fun?

Looking to skip the dairy, but not the frothy fun? 🥛✨⁠
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Simplify your daily routine with our organic Cashewmilk. Made with 100% organic cashews and free from gums and unnecessary additives, embrace dairy-free milk that is pure, clean, and simple. And, it froths! ⁠

Have you tried our Cashewmilk? 👇

#cashewmilk #matchalatte

Crispy Carrot - Zucchini Parm Pancakes 🥕🥒 no

Crispy Carrot - Zucchini Parm Pancakes 🥕🥒 no eggs, no dairy, GF. ⁠
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Pancakes: ⁠
1 ¼ cup chickpea flour⁠
1 cup zucchini, grated and water squeezed out⁠
1 cup carrots, grated⁠
¾ cup vegan parmesan, shredded⁠
¼ tsp garlic powder⁠
¾ cup Forager Project Unsweetened Cashewmilk⁠
1 tsp salt⁠
Pepper to taste⁠
1 tbsp parsley, chopped⁠
1 tbsp oregano, chopped⁠
6 tbsp vegan butter or oil⁠

Garnish:
mint
lemon
Forager Project Sour Cream
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PREP (makes 8)⁠
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Grate the carrot and zucchini and squeeze out as much water as possible using paper towels or a cheese cloth.⁠
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In a large bowl, mix the chickpea flour, garlic powder, salt, and pepper. Add the cashewmilk and stir. Next, add the vegetables, parmesan, and fresh herbs and mix until well combined. If the batter is too dry, add 1 tablespoon of cashewmilk at a time, as needed.⁠
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Heat a large non-stick skillet over low to medium heat and add vegan butter or oil. When hot, add ¼ cup of the batter onto the pan and cook to a crispy golden brown, about 4-5 minutes on each side. Repeat until the batter is gone. Garnish with mint, lemon and a dollop of sour cream.