Forager Project Coupons & Offers

A free 5.3oz cup of Forager Project Cashewmilk Yogurt!

Grab a coupon, and receive information on new products, recipes, events and special offers.

To find Forager Project near you, use our product locator:

Recipes You'll Love

Recipe

Vegan Cinnamon Rolls with Sour Cream Frosting

Recipe

Zucchini Fritters with Yogurt Dip

Recipe

Roasted Pumpkin with Tahini Yogurt Sauce

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

Forager on Instagram

Forager on Instagram

Have you tried making plant-based meatballs? ⁠
⁠
Incorporating more plants into your diet is a delicious and powerful way to support our 🌎. ⁠
⁠
Save this recipe for your next dinner in. ⁠
⁠
Meatball Ingredients:⁠
1 ½ cups cooked green lentils⁠
1 cup cremini mushrooms, sliced⁠
½ cup walnuts⁠
3 tablespoons flax seeds, ground⁠
¼ cup rolled oats⁠
½ teaspoon garlic powder⁠
½ teaspoon onion powder⁠
2 tablespoons tamari⁠
1 teaspoon liquid smoke⁠
2 tablespoons parsley, finely minced⁠
½ teaspoon ground paprika⁠
½ teaspoon chili powder⁠
¼ teaspoon cayenne pepper⁠
Salt and pepper to taste⁠
1 tablespoon neutral oil for cooking⁠
⁠
Harissa Yogurt Sauce:⁠
1 tablespoon olive oil⁠
1 tablespoon harissa paste⁠
1 pinch of salt⁠
1 cup Forager Unsweetened Plain Cashewmilk Yogurt⁠
Fresh mint to taste⁠
⁠
⁠
Prep:⁠
Pulse the vegan meatball ingredients in a food processor until they are roughly chopped but hold together. Shape the dough into 15 balls and place on a platter. Refrigerate for 15 minutes. Heat a skillet over medium heat. Gently place the meatballs in the skillet. Keep turning the meatballs until they are golden brown on all sides, about 8 minutes, and then set aside.⁠
⁠
To make the yogurt sauce, mix the olive oil, harissa paste and salt to make the chili oil. Then add the yogurt and fresh mint and stir gently. Drizzle the meatballs with the sauce and enjoy!⁠
⁠

Earth Day is nearly here and this year we're focus

Earth Day is nearly here and this year we're focusing on the everyday actions we can do to make a difference. ⁠
⁠
Here are some of the ideas on our list:⁠
⁠
⁠🌱Eat organic ⁠
🌱Eat a plant-based meal⁠(perhaps cashew-based 😉)⁠
🌱Pick up trash⁠
🌱Reduce food waste (freeze, dehydrate, share)⁠
🌱Recycle⁠
🌱Plant something⁠
🌱Ride your bike⁠
🌱Create art from recycled materials⁠
🌱Reusable bags⁠
🌱Spend time outside⁠
🌱Switch your bills to digital⁠
🌱Compost⁠
⁠
What's on your list?

We're packing in the greens this week with this ta

We're packing in the greens this week with this tasty taco salad and vegan sour cream dressing. ⁠
⁠
To make the dressing combine:⁠
½ cup Forager Project Sour Cream⁠
¼ cup olive oil⁠
¼ cup lime juice⁠
½ teaspoon cumin⁠
½ teaspoon salt⁠
⁠
Tap the link in our bio for the full recipe and ingredient list.

Have you made any fruit or veggie chips?⁠ ⁠ We

Have you made any fruit or veggie chips?⁠
⁠
We love how these apple chips curl when they bake. ⁠
Tap the link in our bio to get the recipe for these pink lady apple chips and vanilla yogurt dip!

Sun-ripe bananas and naturally sweet dates make th

Sun-ripe bananas and naturally sweet dates make this a delicious organic vegan smoothie packed with probiotics!⁠
⁠
What flavor combination would you like to see us try next?