Our Products

We make a large variety of products including: Drinkable Cashewmilk Yogurt, COn our All Products page you can filter by product category, diet and flavor to find products that fit your liking.

 

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.

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.

All our Cashewmilk Yogurt and Drinkable Cashewmilk Yogurt 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).

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 Project products are vegan. All of our plant-based products are free of dairy, lactose and artificial sweeteners.

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.

Kids Yogurt

Our kids yogurt is fortified with protein, calcium, Vitamin A and Vitamin B12. It also has minimal sugar and live & active cultures. It’s a perfect on the go healthy snack for kids and adults alike.

Yes, live active cultures have been shown to help support healthy digestion.

Absolutely, it’s a perfect on the go healthy snack for kids and adults alike.

Dairy Free Yogurt & Drinkable Yogurt

Cashewmilk Yogurt is a dairy-free, cashew-based yogurt alternative.

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 Cashewmilk Yogurt super creamy while also packing it with live active probiotic cultures.

The main difference is the consistency of the two products: Cashewmilk Yogurt is spoonable, like a yogurt, while our Drinkable Cashewmilk Yogurt is 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 Cashewmilk Yogurt has a bit more tang than our spoonable Cashewmilk Yogurt.

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.

All our Cashewmilk Yogurt and Drinkable Cashewmilk Yogurt 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!

Frozen Dessert

Our Vanilla Bean, Bittersweet Chocolate, Salted Caramel and Mint Chip vegan ice creams are gluten free. Cookies & Cream is the only flavor we make that contains gluten. The gluten present is in the cookies. We are working on making this flavor gluten-free, like our other ice cream flavors.

Our vegan ice cream is made from creamy, organic cashews.

Different freezing temperatures may affect the product differently. We recommend storing our vegan ice cream in a freezer at 0°F or less. Once opened, we recommend consuming our ice cream pints within two weeks.

Yes, like all of our products, our vegan ice cream is made with ingredients that have not been genetically-modified.

Yes, Forager Project ice cream is vegan.  Forager Project ice cream is also free of lactose and soy.

Dairy Free Staples

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 Cashewmilk Yogurt, 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 our Cashewmilk Yogurt and Drinkable Cashewmilk Yogurt 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).

Plant-based Milks

All of our milks are dairy-free and organic.  We do not use any gums in our milks, just simple organic ingredients.

Oatmilk: Hand-harvested and carefully selected, our organic gluten-free oats are combined with coconut cream to amplify the rich deliciousness. Perfect as a barista-style oatmilk for frothing or as a dairy-free milk replacement in recipes.

Cashewmilk: Our simplest and purest milk. A delicate vegan blend of organic cashewmilk with a hint of coconut cream. Dairy-free, no added sugar, no gums, just simple, organic ingredients.

Soymilk: Our organic Soymilk is smooth and creamy and perfect for all of your everyday needs and wants. With 6 grams of protein per serving and calcium and vitamin D and B, our organic Soymilk provides all the nutrients you need, without any added sugars.

Plant-based Shakes

Our Nuts & Vanilla and Nuts & Cocoa Shakes contain 12 grams of plant-based protein in every 12oz shake.  Our Vegan Protein Shakes have 12 grams of protein from cashews and brown rice protein.  Even better, the shakes are naturally sweetened with Dates.

Vegan Cheeses

Our vegan cheeses are a perishable food and like all perishable foods should be kept refrigerated when not being used. The FDA advises to “Keep HOT Food HOT and COLD Food COLD! To keep hot foods safe, keep them at 140 °F or above. Cold food must be kept at 40 °F or below (in the refrigerator or freezer). Bacteria grow rapidly between 40 and 140 °F. Discard all perishable food left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F.” Read more on food storage and food safety at https://www.fda.gov/.

Yes, our vegan cheeses do melt! Keep in mind, different flavors are designed for different eating occasions. While our Vegan Jack and Vegan Mozzarella can be used in nearly every form, our Vegan Parmesan and Vegan Queso Fresco cheese generally perform better crumbled or shredded. We recommend heating our cheese to see its incredible melt and stretch.  For recipes on how to best cook our vegan cheese or general vegan cooking inspiration, check out our recipes page.

Yes, just like all of our ingredients, the cultures we use are strictly vegan.

Yes, casein is dairy based and all of our products are 100% vegan.

No, we use traditional processing techniques that include heating up the ingredients in order to create our vegan cheese.

Forager Project Vegan Cheese should be stored in the refrigerator. Once you’ve opened the cheese, you can store it in the refrigerator for up to two weeks. To best preserve the cheese, rewrap chunks or place in a bag. We recommend storing at less than 40°F in a clean and sanitary refrigerator.

Yes, all of our plant-based products are not made with any genetically modified materials.

Yes, our vegan cheese blocks are easy to slice and shred.  We also have pre-shredded Vegan Mozzarella, Vegan Parmesan, Vegan Jack and pre-crumbled Vegan Queso Fresco if you prefer to skip the shredding.

Yes! Check out our recipes page for cheese cooking inspiration.

Our organic, vegan cheese is made from our Cashewmilk Yogurt. We blend the yogurt with specially selected ingredients to achieve the best flavor and texture as well as incredible melt and stretch.

No, we currently do not have nut-free cheeses.  Our vegan cheese is free of lactose, gluten, and soy.

Yes, Forager Project cheese is free of lactose, gluten, and soy.

Our Vegan Cheese is made from our Cashewmilk Yogurt. Click here to learn more about our cheese-making process.

We make Vegan Parmesan, Vegan Mozzarella, Vegan Jack and Vegan Queso Fresco.  Try all of our cheeses and tell us your favorite! Click to learn more about our new vegan cheese.

If you purchased Forager Project® cheese and are wondering how to best store it – our cheese should be stored in the refrigerator. Once you’ve opened the cheese, you can store it in the refrigerator for up to two weeks. To best preserve the cheese, rewrap your chunks or place in them in a bag and store them in the refrigerator.

Ingredients

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.

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, Cashewmilk Yogurt, Drinkable Cashewmilk Yogurt and Double Cream Coconut Cashewmilk Yogurt.

All our Cashewmilk Yogurt and Drinkable Cashewmilk Yogurt 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).

Organic

If you are unable to purchase only organic foods, it is helpful to know what foods are most important to prioritize buying organic. The EWG has created a guide on foods that have the most exposure to pesticides in conventional farming – use this guide as a resource for what foods to purchase organic when you must prioritize.

While we believe there are endless reasons to eat organic, from soil health to nutrition, here is Only Organic’s list of 15 compelling reasons to choose organic.

Similarly the California Certified Organic Farmers (CCOF) prepared a guide on why organic is better for your health and the planet’s health.

Click here to see the Organic Trade Association’s simple infographic on the definition and benefits of eating organic.

Click here to see the USDA’s definition of the organic label and learn more about the requirements for organic certification on food labels.

CCOF’s Future Organic Farmers Program: The CCOF’s Future Organic Farmer’s program provides financial support for organic education from middle school through college age students to encourage organic farming and entrepreneurship. You can read farmers stories on CCOF’s website here or watch this video on Future Organic Farmer Lehia Apana and her organic farming practices in Hawaii.

Farm Transformers Program: Click here to learn about the Farm Transformers program and read stories about dairy farms across the globe that have been transformed into animal sanctuary schools.

Non-GMO means there are no genetically modified organisms, meaning organisms that have been scientifically altered in such a way that does not occur in nature. Organic certification has an even higher standard of requirements than non-GMO. Products that are organic do not include any genetically modified organisms and also do not include chemical fertilizers, pesticides, or other artificial agents.

Organic farming begins with soil. Organic farming uses nature’s principles to create nutrient rich, soil with a healthy microbiome and a high level of biodiversity. Cover crops, crop rotation, companion planting and composting are among the techniques used by organic farmers to help create nutritious soil, the foundation for growing healthy crops. Nutrient-rich soil then provides seeds and plants with the resources to create nutrient rich foods that we can enjoy.

Conventional farming is almost solely focused on output, without concern for the long term impact this approach has on our food quality and security. This approach to agriculture we rely so heavily on has stripped away nature’s ability to provide high-quality, flavorful and nutrient dense food. Instead, the land and soil depend on toxic pesticides and herbicides to kill weeds and petrochemical fertilizers to artificially stimulate crop growth in soil that lacks nutrients. Essentially, the use of chemical fertilizers and pesticides is a band-aid to compensate for nutrient-depleted soil.

As the CCOF notes here, children are “more vulnerable to exposure to pesticides and herbicides, their bodies absorb toxins more readily than adults do, and their organs are less efficient.” Check out the CCOF’s guide that includes resources and recommendations for encouraging kids to choose organic foods and get excited about organic farming.

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.

Vegan Cooking & Baking

We have hundreds of vegan recipes on our recipes page! You can filter by product used, meal type and diet to pick recipes that fit your dietary preferences.

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 Cashewmilk Yogurt super creamy while also packing it with live active probiotic cultures.

The best way to make a fluffy and tender cake or muffin is using Forager Project Unsweetened Drinkable Cashewmilk Yogurt or Forager Project Vanilla Cashewmilk Yogurt. When baking, these products function as literally the best vegan buttermilk! The lactic acid helps to tenderize the crumb of any cake recipe. Use Forager Project Cashewmilk Yogurt or Drinkable Cashewmilk Yogurt as a 1-for-1 substitute for buttermilk.

Try these Vegan Blueberry Muffins using Forager Project Vanilla Cashewmilk Yogurt.

The easiest way to make vegan Half & Half is by reducing plant-based milk that is not low in fat. To do this, place 2 cups of Forager Project Unsweetened Organic Cashewmilk in a wide rim pan. Bring the milk to a boil on the stove and then reduce to very low heat, allowing the milk to thicken. Make sure to stir frequently with a whisk so that the solids do not stick to the bottom of the pan and burn. The reduction has finished when you have approximately 1 cup remaining.  This plant-based milk reduction can be used as a 1-to-1 replacement for Half & Half.

Yes! Check out our recipes page for cheese cooking inspiration.

Company

We are not a “big food” company. Forager Project is a family-owned and operated organic food company, and we’ve been crafting our plant-based foods in California since 2013. We believe that the food we eat is as important as the air we breathe, so our mission is to improve human and planet health by making organic, plant-based whole foods.

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.

Planet

There are many great resources for how animal agriculture impacts climate change.  Below are a few articles and books we found informative that you might enjoy.

Resources & Articles

Books

As always, we love to hear your feedback! Please email us at hello@foragerproject.com with any resources you have found informative on climate change and eating a vegan diet.

Check out BBC’s Food Impact Calculator for more information. Interested in incorporating more plants in your diet? We also recommend these 10 tips for eating more plants.

Nutrition & Tips from Dietitians

Like any diet, eating a vegan diet does not have to be expensive if you do some research and buy in season produce.  For tips on eating a delicious vegan diet on a budget, check out our blog here. This guide to preparing easy vegan meals may also be helpful if you are new to vegetarian and vegan cooking.

There are many sources of plant-based protein, such as beans, grains, legumes and more. Furthermore, many plant-based sources of protein offer additional benefits such as fiber and nutrients not found in animal based protein. For high-protein vegan options, check out Climate Healers list of vegan protein sources that contain more protein per serving than beef. For more information on high quality sources of plant-based protein, you can also check out our blog here.

Registered Dietitian Jessica Gutsue suggests encouraging picky eaters to broaden their food variety by offering new foods in a familiar format. For example, if your kid isn’t wild about spinach Jessica recommends adding spinach to their favorite pizza.  “Bonus points if you take them out into the garden, or to the grocery store and have them help select the ingredients for the pizza, as well as help make the pizza. Food exposure is key to increasing familiarity, and therefore eventually enjoying a greater variety of foods!”

Registered Dietitian Angela Houlie recommends using bento boxes as a way to get picky eaters excited about lunch options as they make it easy to provide an assortment of lunch options and even help with portion sizes. Angela says that “Kids love the variety and seeing their ‘favorite’ foods alongside new foods to try! Why not throw a Forager yogurt cup in there, let your kids choose their favorite flavor :)”

Registered Dietitian Erin Cooper recommends doubling or tripling a dinner recipe to ensure there is extra for lunch or dinner the next day.  This way, you can spend one day in the kitchen prepping, cooking, and cleaning up but enjoy a home cooked meal for two!

“Be prepared! Get everyone involved and set aside time weekly to prepare and plan a few quick and easy healthy meals and snacks to last for a few days at a time. Make it fun!” recommends Registered Dietitian Rachel Buechler.

Registered Dietitian Alex Caspero suggests getting kids involved in making their own meals – this will save time and give you more energy to put towards other activities. As an added bonus, exposing kids to food and the kitchen is “a great way to combat picky eating and gently teach them about healthy foods. Kids of all ages can help assemble their lunch box” notes Alex.

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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

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