Brrrr, it's cold out there! ❄️ This chilly weather calls for a comforting bowl of our herby green goddess soup! Packed with herbs and veggies. 🧅🧄🥬 It's giving @wishbonekitchen swap soup... but, #vegan version 🍵⁠ ⁠ 2 tablespoons olive oil, plus more for garnish⁠ 1 large onion, diced⁠ 3 garlic cloves, roughly chopped⁠ 1 cup basil leaves⁠ 1 cup mint leaves, plus more for garnish⁠ 1 cup parsley leaves⁠ 4 cups spinach (about 4 handfuls)⁠ ½ cup Forager Project Cashewmilk⁠ 1 cup shelled, frozen peas⁠ 1 teaspoon salt⁠ Juice of ½ lemon (1 tablespoon)⁠ 3 cups vegetable stock⁠ Unsweetened Plain Cashewmilk Yogurt, for garnish⁠ Black pepper⁠ ⁠ 1️⃣ Dice onion and roughly chop garlic. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally, until onion is translucent and soft, about 5–7 minutes.⁠ ⁠ 2️⃣ Add vegetable stock and Cashewmilk, and bring to a boil. Add shelled or frozen peas to boiling stock and cook until just tender, about 2 minutes. Turn off the heat and add in spinach, stirring until just wilted and bright green.⁠ ⁠ 3️⃣ Carefully, add soup to a blender, along with 1 teaspoon of salt, 1 tablespoon of lemon juice and herbs. Blend until smooth. Ladle soup into bowls. Garnish with olive oil, Unsweetened Plain Cashewmilk Yogurt, fresh herbs and a few grinds of freshly cracked black pepper.⁠ ⁠ #soupseason #veggiesoup

Embracing unity through out shared home: the Earth. Let's celebrate what binds us all together. 💚 #nature #eatmoreplants

Our new year resolution is to (continue) eating more plants. We'd say that a creamy, delicious non-dairy yogurt alternative rich in probiotic goodness is a good place to start. 🤭 ⁠ You can pick us up @wholefoods @wegmans @sprouts @newseasonsmarket @krogerco (to name a few), link in our bio to find a store near you! ⁠ Are you with us? #dairyfree #cashewyogurt

Sweet Potato Coffee Cake!! No eggs, no dairy, entirely vegan and can be easily made gluten-free! Layers of warm and spiced sweet potato cake with gooey cinnamon filling and a crunchy streusel topping! It's simply delicious and the perfect dish for sharing! ❤️⁠ ⁠ Want the full recipe? Comment "recipe" below 👇️, and we'll slide into your DMs and share all of the details! 💌 #coffeecake #foragerproject

These fudgy and decadent classic peppermint brownies are better than any box mix brownie you’ll make- and require no eggs, butter or milk, they’re 100% #VEGAN and so easy! 😍 Using @foragerproject Unsweetened Cashewmilk Yogurt is a great egg replacement. 🤗 Pro Tip: Add 1 tsp of instant espresso powder- decaf as needed! - to the brownie batter to enhance the chocolate flavor! 🍫☕️ 1 2/3 cup all-purpose flour or GF 1:1 baking flour 1/2 cup high quality Dutch-processed cocoa powder 1/2 cup vegan butter 6 ounces vegan chocolate chips 1/3 cup aquafaba or DF milk, room temperature 1 cup organic granulated sugar 1/4 cup light brown sugar ½ cup Forager Project Unsweetened Cashewmilk Yogurt, room temperature 1 tsp vanilla extract ¼ tsp peppermint extract Additional 1/2 cup chocolate chips Ganache: ½ cup chocolate chips ½ cup heavy cream 3-4 peppermint candies, crushed Prepare: Preheat the oven to 350F and line a 9x9” pan with parchment paper. Sugar Dissolution: In a large bowl, vigorously whisk together sugar, brown sugar, aquafaba, vanilla extract, and DF yogurt until sugar granules dissolve completely, crucial for the brownies’ crinkle top. Set aside. Chocolate Heating: Melt butter in a heat-safe bowl for about 45 secs. Add 6oz chocolate chips, start melting, then incorporate cocoa powder. Whisk until chips melt completely & cocoa integrates. Brownie Batter: Using a rubber spatula, combine chocolate fudge mixture with dissolved sugar. Add flour and sea salt, gently whisking until fully incorporated. Fold in extra chips for even distribution. The batter will feel thick. Baking: Spread batter evenly into the pan and bake for 28-30 mins. A nearly clean toothpick is ideal; the center may still wiggle slightly, which firms up as it cools. Longer baking yields a cake-like texture. Cooling: Let brownies fully cool before applying ganache. Meanwhile, prep ganache. Ganache Prep: Heat heavy cream for about 45 secs. Add chips, allowing them to melt slightly before whisking into the cream. Refrigerate for 1hr until it thickens to a frosting-like consistency. Finish: Spread thickened ganache over cooled brownies and sprinkle crushed peppermint on top. ENJOY! #brownies

These festive cupcakes have a fluffy and tender pistachio base topped with a creamy vegan cream cheese frosting. ⁠Delicious and so darn cute! INGREDIENTS 🧁 1 3/4 cups all-purpose flour 1/2 cup ground pistachios 1 tablespoon arrowroot starch 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 pinch sea salt 1 cup Forager Project Probiotic Drinkable Cashewmilk Yogurt Unsweetened Plain, room temperature 😍 1/2 cup + 2 tablespoons vegan butter, melted and cooled to room temperature 1 cup organic granulated sugar 2 tablespoons Forager Project Sour Cream 😍 1 teaspoon vegan green food coloring 1 teaspoon vanilla extract ½ teaspoon almond extract ½ cup vegan butter, room temperature ½ cup vegan cream cheese, room temperature 4 cups organic powdered sugar 1 tablespoon arrowroot starch 1 tablespoon vegan green food coloring ¼ teaspoon vegan yellow food coloring ¼ teaspoon vegan black food coloring INSTRUCTIONS are linked in our bio and on our website @foragerproject ⁠ P.S. these can easily be made gluten-free (head to the link in our bio to see how) ⁠ #grinchmas #cupcakes #holidaybaking #glutenfreebaking

Listen closely: nature's whispers guide us, urging a shift. Eating more plants isn't just kind to our health—it's a harmony with nature's plea. 🌿💚 Let's pay attention to its hints for a greener, kinder world. #nature #plants

RECIPE⬇️ Do your Holiday side dishes need an upgrade? I got you! You may not think of potato salad as a Holiday side dish but I beg to differ. This mayo free recipe is full of vibrant color and texture and it’s super flavorful. The sweet and tangy @foragerproject (ad) plain cashew yogurt and maple dressing is so creamy and delicious. Forget boring mayo, this is next level flavor. You will love this one! I always use @foragerproject vegan plain cashew yogurt in all my savory recipes. It’s so creamy, so dreamy and the mild flavor makes it super versatile. Yogurt isn’t just for granola ya know! Find @foragerproject in grocers nationwide and make this festive potato salad asap! FESTIVE POTATO SALAD serves 6-8 Ready in 1 hour Ingredients: 3 pounds yellow potatoes washed and cut in bite sized pieces 1 large sweet potato washed and cut in bite sized pieces 1/2 teaspoon salt 2 tablespoon olive oil 1/2 teaspoon garlic powder 3 red bell peppers seeded, stemmed and chopped in bite sized pieces 1 head broccoli chopped in florets 1 tablespoon olive oil for spraying 3 scallions chopped green and white parts 2 celery stalks chopped small 1/2 cup toasted walnuts chopped 1 cup frozen peas defrosted 1/2 cup chopped parsley 1 cup @foragerproject plain cashew yogurt 2 tablespoons maple syrup 1 lemon juiced 2 pinches salt Black pepper per your liking Instructions: Preheat oven to 400 On a large sheet pan add potatoes, sweet potatoes and 2 tablespoons olive oil, salt and garlic powder. Toss well until coated and spread in a single layer. Roast for 20 minutes, flip and roast for 10 more. Check that potatoes are fork tender and browned and crispy. Let cool On another sheet pan add broccoli and red peppers with sprayed olive oil, toss well and bake for 20 minutes turning once halfway. Let cool. Make dressing by combining @foragerproject plain cashew yogurt, lemon, maple syrup and salt and mixing until smooth In a large bowl combine roasted potatoes and sweets, roasted broccoli and peppers, celery, scallions, walnuts, peas and parsley. Pour dressing over the top and mix until well combined Enjoy for 3-4 days when stored covered in refrigerator

CHAI SCONES!! ⁠ ⁠ Warm spices like clove, cinnamon, and cardamom make these low sugar scones perfect for cozying up on a winter day with a hot cup of coffee or tea. Bonus, they're vegan, and you'd never know. 🤫⁠ ⁠ - 1 tablespoon ground flaxseed⁠ - ¾ cup Forager Project Unsweetened Organic Cashewmilk⁠ - 2 chai tea bags⁠ - 2 cups flour⁠ - 1 tablespoon baking powder⁠ - ¼ cup coconut sugar⁠ - ½ teaspoon salt, plus a pinch of salt for Cinnamon and Vanilla ⁠ ⁠ Yogurt drizzle:⁠ ⁠ - 1 ½ tablespoons cinnamon, plus ⅛ teaspoon cinnamon, for Cinnamon and Vanilla Yogurt drizzle⁠ - ¾ teaspoon cardamom⁠ - ½ teaspoon nutmeg⁠ - ½ teaspoon cloves⁠ - 3 tablespoons Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt, plus ¼ cup Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt, for Cinnamon and Vanilla Yogurt drizzle⁠ - 3 tablespoons cold vegan butter⁠ - 1 teaspoon maple syrup⁠ ⁠ PRO TIP: Using coconut sugar to sweeten the scones gives them a subtle note of caramel.⁠ Full recipe linked in our bio.⁠ ⁠ #sconesrecipe #chai #coffee #scones

It’s slurp season! 😋🍜 Inspired by the soup master herself, @eatmoreplants.no !! Our Creamy Chickpea Soup is packed with veggies and a twist on the classic chicken noodle!⁠ ⁠ Our pro tip is, don’t throw your veggie scraps away. Store them in the freezer until you have enough scraps to make your own veggie broth!⁠ ⁠ Ingredients⁠: 1 tsp water (or oil)⁠ 1 large onion (chopped)⁠ 3 celery sticks (chopped)⁠ 3 carrots (chopped)⁠ 6 cloves of garlic (minced)⁠ 1 tsp salt⁠ 1 tsp Italian seasoning⁠ 2 tsp of oil (or butter)⁠ 1 tbsp all purpose flour (or sub GF flour)⁠ 32 oz of veggie broth⁠ ½ cube of Not-chick’n Bouillon cubes or 1 tsp of no chick’n bouillon seasoning⁠ 1 cup of Forager Project Cashewmilk⁠ 1 can of chickpeas, rinsed⁠ 3 servings of your choice of noodles (cooked according)⁠ ⁠ 1. Heat a large pot on medium heat. Once warm, add the water, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent. Remove veggies from the pot.⁠ ⁠ 2. Add the oil or butter to the pot. Once it starts to melt combine the flour and whisk constantly until the roux mixture is thick and sticky. This will take about one to two minutes. Slowly add the vegetable broth and whisk until well combined.⁠ ⁠ 3. Add the not-chick’n bouillon seasoning and veggies back to the pot. Stir the soup frequently until the soup comes to a gentle boil.⁠ ⁠ 4. Combine the chickpeas, cooked noodles, Italian seasoning, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the chickpeas and noodles have warmed.⁠ ⁠ 5. Taste and add additional seasonings (salt and pepper). ⁠ ⁠ Voilá! ENJOY! ⁠ ⁠ #soup #chickennoodlesoup #souprecipe

Vegan crêpes with caramelized bananas are a deliciously sweet breakfast or a satisfying dessert. 💛⁠ ⁠ One batch of batter makes eight vegan crêpes.⁠ ⁠ Crêpes:⁠ ▪️ 2 cups all-purpose flour⁠ ▪️ 3 ½ cups Forager Project Unsweetened Cashewmilk⁠ ▪️ 2 tablespoons egg replacer (store-bought)⁠ ▪️ 1 teaspoon vanilla extract⁠ ▪️ 1 tablespoon neutral oil (ie: canola, avocado, sunflower, safflower)⁠ ▪️ Vegan butter for cooking⁠ ⁠ Caramelized bananas 🍌⁠ ▪️ 3 medium bananas, firm but ripe⁠ ▪️ 4 tablespoons vegan butter⁠ ▪️ 4 tablespoons sugar⁠ ⁠ Optional garnishes:⁠ ▪️ Powdered sugar, for dusting⁠ ▪️ Fresh strawberries⁠ ▪️ Vegan chocolate sauce⁠ ⁠ 🔗 link in our bio for the full recipe. ⁠ ⁠ #breakfast #recipeshare #plantbased #vegan

⁠What are you bringing to the table this holiday season?⁠ We're excited to share this favorite holiday side - Green Bean Casserole (w/ a vegan twist). It's satisfying without being too heavy. ⁠ ⁠ BONUS you serve in the same pan you bake it in so you cut back on your clean-up. 😅⁠ Ingredients: 1½ lbs green beans, trimmed and halved 2 tbsp extra-virgin olive oil 16 oz mix of cremini mushrooms and shitake, sliced 1 tbsp tamari 4 garlic cloves, minced ½ tsp red pepper flakes 1 tbsp fresh thyme leaves 3 tbsp all purpose flour 2 tbsp vegan butter 2 cups Forager Project Cashewmilk Pinch of salt and pepper ½ cup vegan parmesan 2 medium yellow onions, thinly sliced 4 tsp extra-virgin olive oil ½ cup all-purpose flour 2 tbsp panko breadcrumbs ½ tsp salt ¼ cup parsley, chopped 1 tsp red pepper flakes ½ cup crispy onions if you’re not baking them yourself Prep: 👇️⁠ ⁠ 1️⃣ Preheat oven to 375°F.⁠ 2️⃣ Cook beans in a large pot of boiling salted water until 1/2 tender (~4 mins). ⁠ 3️⃣ Remove from pot and immerse in ice water. Drain, set aside.⁠ 4️⃣ Get crispy onions. Or, make yourself (full recipe on website). ⁠ 5️⃣ For the filling, heat olive oil in large skillet. Add mushrooms and cook until soft, (~8 mins). Stir in the tamari, garlic, red pepper flakes, and thyme. Add a pinch of salt +pepper. ⁠ Béchamel Sauce:⁠ First, make the roux: melt 2 tbsp butter in a large saucepan over medium-low heat. Rapidly whisk in 3 tbsp flour until the roux is golden brown / smells mildly nutty, ~3min. Add Cashewmilk, one cup at a time, whisking continuously until it simmers and thickens. Add second cup, whisking at low -medium heat. Cook until the sauce is slightly thick/ bubbling, ~ 5 mins. Remove from heat and whisk in the parmesan. ⁠ 6️⃣ Arrange green beans and mushrooms in a 2-quart baking dish. Pour the sauce over the green beans and mushrooms (it may not look like enough, but it will get saucier as it bakes). ⁠ 7️⃣ Cover tightly with foil and bake until the sauce is bubbling, 25–30 mins. 8️⃣ Remove foil and continue baking 15–20 mins 9️⃣ Top w/ crispy onions, continue to bake until the onions are slightly darker and fragrant, ~3min. Remove from oven and let set before serving.