Organic Foods for Plant-Based Diets | Forager Project

Morning made better

Forager on Instagram

Forager on Instagram

🌱 Happy World Vegan Day! 🌱 Celebrate with o

🌱 Happy World Vegan Day! 🌱

Celebrate with our No-Bake Apple Cheesecake Jars!!

These jars are eco-friendly (no heating required!), budget-friendly with just 3 ingredients, and ready in under 15 minutes. And the star? Our organic, Unsweetened Vanilla Cashewmilk Yogurt, bringing that creamy, tangy goodness to every bite! 🌎✨

What’s your favorite low-impact holiday treat that everyone should know about? Share in the comments, and we’ll send you this recipe! 👇

#worldveganmonth #foragerproject #plantbased #holidayrecipes

Cozy up with this Butternut Squash Pasta with Saut

Cozy up with this Butternut Squash Pasta with Sautéed Kale and Mushrooms! 🍂 No dairy required!! 😮‍💨Roasted butternut squash blends into a creamy, rich sauce with our Unsweetened Plain Cashewmilk Yogurt, while sautéed mushrooms and tender kale add earthy depth. A sprinkle of crushed red pepper gives it just the right kick 🌶️. It’s the perfect comfort meal for fall! See below how to make it (screenshot and save for later):

Butternut Squash Sauce

2 cups butternut squash, cubed
1 tbsp olive oil
1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
2-3 tbsp water to thin

Sautéed Mushrooms & Kale

1 tbsp olive oil
1 cup mushrooms, sliced
1 cup kale, torn
1 tbsp minced garlic
Salt, to taste

Pasta

6 oz pasta (your choice!), we used calamarata
Crushed red pepper, to taste

Instructions
1️⃣ Roast the squash at 400°F (200°C) for 20-25 mins, or until tender.
2️⃣ Sauté mushrooms and kale with garlic.
3️⃣ Blend the squash with yogurt and water until smooth.
4️⃣ Cook pasta and toss with the sauce.
5️⃣ Top with veggies and crushed red pepper.

Pro Tip: Add reserved pasta water for extra creaminess! Try it out and let us know what you think! 🙌

Spooky Halloween Toast 👻🕸️🎃 Get creati

Spooky Halloween Toast 👻🕸️🎃

Get creative and make it your own with your favorite toppings. Tell us what combos you’re adding below! 👇

#fallrecipes #halloween

What’s better than the smell of freshly baked br

What’s better than the smell of freshly baked bread during the holidays? 😍 Our Garlic & Herb Dinner Rolls recipe are a must-have! 🥖✨⁠
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🍞 Fluffy, crowd-pleasing, and perfect for sharing⁠
🌱 Dairy-free, featuring Forager Project’s Unsweetened Probiotic Yogurt Drink + Vegan Sour Cream⁠
👩‍🍳 Easy to prep ahead and bake fresh!⁠
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Serve with vegan garlic herb butter for extra magic. COMMENT "Dinner rolls" and we will message you the full recipe. 😋 #holidayrecipes

Date Caramel Apple Yogurt Cups 🤯 Only 5 ingredi

Date Caramel Apple Yogurt Cups 🤯 Only 5 ingredients, and no dairy! The star of the show? Our Cashewmilk Vanilla Bean Yogurt! It’s like Fall in a cup! 🍂

Date Caramel:
- 2 cups pitted Deglet Noor dates
- 3 cups hot water
- 3 tbsp Forager Project Dairy-Free Half & Half
- 1 tsp sea salt
- ½ tsp ground cinnamon

Caramel Apple Yogurt Cups:
- Forager Project Vanilla Bean Cashewmilk Yogurt
- 2 apples, sliced
- Optional toppings: ¼ cup chopped nuts, 1.5 tsp sea salt

Prep:
1. Soak the dates: Combine 2 cups of pitted Deglet Noor dates with 3 cups of hot water in a medium bowl. Let soak for 10-15 minutes until softened.
2. Blend the caramel: Drain the dates and transfer to a blender. Add 3 tablespoons of Forager Project Dairy-Free Half & Half, 1 teaspoon of sea salt, and ½ teaspoon of ground cinnamon. Blend until smooth and creamy.
3. Assemble the Yogurt Cups: Spoon the date caramel over each yogurt cup, spreading it evenly. Top with chopped nuts and a sprinkle of sea salt for a perfect sweet and salty contrast. Enjoy with freshly sliced apple slices!

Pro Tip ✨: Make the date caramel ahead of time! It stores beautifully in the fridge for up to a week, making it perfect for prepping in batches, packing for lunches, or enjoying on the go!

#fallsnacks #fallrecipes #caramelapples