Cashewgurt® is a dairy-free, cashew-based yogurt alternative.
All Forager products are certified organic. We’re committed to organic because it’s better for the earth and better for our bodies. Because we’re certified organic, it means our products contain no artificial ingredients, flavors or preservatives, no toxic or persistent chemicals, no synthetic fertilizers or sewage sludge. What’s more, organic growing practices help enhance soil fertility while protecting wildlife and promoting biodiversity.
Like most perishable foods, once they’re opened and exposed to air, our products typically last between 3-7 days in the refrigerator regardless of the expiration date. It’s always a good idea to check that your product smells and looks like it should before you eat it.
Our products do not contain carrageenans. We use tapioca starch, made from the root of the cassava plant, to give our products rich, velvety texture.
Our gluten-free Leafy Green Chips are as crave-worthy as your favorite tortilla chips, but way more nutritious—each bag has 1 1/2 cups of organic leafy greens (what?!).
We searched far and wide to find cashews that met our very strict standards: organic, ethically sourced and sustainably farmed. We found them in Vietnam and the Ivory Coast where they don’t need irrigated water, an increasingly precious resource, to thrive. We work with a small group of farmers who care deeply about their workers and about producing the best cashews possible.
Because it has such a creamy texture and delicate flavor, our Cashewmilk provides a base for all of our dairy-free products. Our small team of food crafters are also sticklers for good texture, so they have special methods to make our Cashewgurt® super creamy while also packing it with live active probiotic cultures.
The main difference is the consistency of the two products: Cashewgurt® is spoonable, like a yogurt, while our Probiotic Cashewgurt® is drinkable, like a kefir. Additionally, the cultures in the two products are different. As is typical with kefir (or Kefir-like) products, the number of the cultures is greater, and while not as tart as traditional dairy kefir, our drinkable Probiotic Cashewgurt® has a bit more tang than our spoonable Cashewgurt®.
The simple answer is this: because we’re dairy-free, our acidity is lower and so you don’t get that super tangy flavor you’d find in milk-based cultured products. The more detailed answer is that the differences in the composition of the base “milk” (in our case, Cashewmilk) and the different macro and micronutrients available for cultures to ferment affect acidity levels. In cultured dairy products, the bio-available nutrients and milk sugars (lactose) are converted into lactic acid which results in higher acidity and tartness.
The main differences between the two products are the consistency and flavor profile. Sour cream is thicker and has a more savory taste. The lactic acid (which is not derived from dairy although the name is confusing), distilled vinegar, and the probiotic cultures give sour cream that tang taste. In addition to these, we added salt which enhances that savory profile.
The lactic acid (which is not derived from dairy although the name is confusing), distilled vinegar, and the probiotic cultures give sour cream that tang taste. We use the same cultures as in our Cashewgurt®, but ferment it longer, giving it the extra tang.
Our Sour Cream can be used to make dips, sauces, as well as bake or cook with it. We love it on hot foods such as baked potatoes or on tacos. Check out some of our recipes for inspiration.
Our sour cream does not contain carrageenans, fortifiers or preservatives, and no hydrogenated oils. We use tapioca starch, made from the root of the cassava plant, to give our products rich, velvety texture.
All Forager products are Kosher. Please refer to our individual product packages for specific Kosher certifications as we produce in multiple production facilities.
All Forager products are vegan. Want more good news? All of our plant-based products are also free of lactose, gluten, and soy.
All Forager products are non-GMO. Our certified organic certification ensures our products are not only free of GMOs but are better for the earth and for our bodies in lots of other ways. Read more about why we believe Organic Matters.
Our Cashewmilks are loaded with MCTs (medium-chain triglycerides), a form of a saturated fatty acid that’s been shown to support heart and brain health.
We do not use cane sugar or any other added sugars in our Cashewmilks and Creamers, just wholesome dates that add texture and natural sweetness to our milks and creamers. Dates are high in potassium, fiber, B6 and iron and also have polyphenols, a healthy antioxidant.
We use natural flavors in a number of our products to create a more consistent flavor experience across crop years and growing regions, and all the natural flavors are strictly vegan. Although the exact materials are proprietary, using the essential oils, essences and extracts derived from plants (including fruits, vegetables, bark, seeds, nuts, leaves, roots, bark) and microbes help us to assure the consistent, concentrated flavor in our products
We embrace that Foragers have a broad range of dietary objectives, constraints, and concerns. That’s why we also make plain versions of our major products that contain no natural flavors, including Cashewmilk, Cashewgurt®, Drinkable Cashewgurt® and Double Cream Coconut Cashewgurt®.
All our Cashewgurt® and Probiotic Cashewgurt® products contain in excess of 1 billion live active cultures per gram at the time of manufacture. This culture count meets or exceeds industry accepted criteria such as “Live & Active Cultures” seal program of the National Yogurt Association (NYA).
We use a specific blend of six different probiotics: S. THERMPOHILUS, L. BULGARICUS, L. ACIDOPHILUS, BIFIDUS, L. LACTIS, L. PLANTARUM. You’ll get 1 billion live active probiotic CFUs in every serving!
We are not a “big food” company. We have been family-run and operated since we made our first bottle of juice. We put a lot of love and care into the foods we craft because we want them to taste exceptional and to make a real difference in the world. Everything is made from scratch by a small, passionate team at our own facility in Indio, California.
We believe plants are better for you and the planet. Here’s why: Climate change is the biggest challenge we face right now; our civilization hangs in the balance. In fact, the scientists say that avoiding meat and dairy products is the single biggest way to reduce your environmental impact on the planet. (Yes, it’s even more important than driving an electric car). We were founded on the belief that everyone can make a difference, and so we make simple, organic, plant-based foods made with nuts, seeds, ancient grains and vegetables. They’re the key to a healthy life and to a more viable planet. Read more about plant-based.
Based in San Francisco, Forager Project was co-founded in 2013 by Stephen Williamson and John-Charles Hanley. From the beginning, Forager Project has been committed to creating a line of organic, plant-based, dairy-free foods made from clean, simple ingredients.
The “cold chain” refers to keeping perishable products at the proper temperature all along the path of distribution from the time it leaves our facility where we make it to the time you open it to eat or drink it. We don’t add any chemical or other preservatives to to our products, so we work hard with our distribution and retail partners to provide proper temperatures to help ensure their freshness and quality.
Michele L. Seattle, WA
Judy H. Marblehead, MA