Dairy Free Cashew & Oat Milks Staples | Forager Project

Morning 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

28oz Oatmilk

Oatmilk

20oz Cinnamon Vanilla rendering

Cinnamon Vanilla Creamer

20oz Unsweetened Plain rendering

Plain Unsweetened Creamer

20oz Sweet & Creamy rendering

Sweet & Creamy Creamer

Forager on Instagram

Forager on Instagram

Who is your village?⁠ Who are the people, places

Who is your village?⁠ Who are the people, places, or practices that help you heal, grow, and reconnect? ⁠Let’s take a moment to honor the journey of healing—whether it’s for our bodies, our communities, or the land we walk. 🙌🌱❤️⁠
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Beautifully said, @shawnamarieyoga. ⁠
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Head to the link in our bio to read more about Shawn’s inspiring journey with organic farming and how it helped her reconnect with herself and the earth. Let’s celebrate the power of community in every healing journey.

🌱 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