This one-pot curry ramen can be made in 30 minutes or less for a delicious & quick vegan dinner.


  • 1 tablespoon neutral oil
  • 2.5 ounces sliced shitake mushrooms (about 1 ½ cups)
  • 4 ounces snap peas (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1.5 teaspoons curry powder
  • 2-2 ½ cups vegetable broth 
  • 1 cup Forager Project Drinkable Cashewmilk Yogurt Unsweetened Plain
  • 5 ounces dried ramen noodles
  • ½ tablespoon lime juice
  • Salt & pepper to taste
  • Lime wedges (as garnish)
  • Fresh cilantro (as garnish)


  1. Heat oil in a pot. Once hot, add in the shitake mushroom slices. Cook for about 5 minutes until they begin to brown. Then, add in the snap peas and minced garlic and saute another 2-3 minutes.
  2. Add the curry paste and curry powder to the pot and stir together until they evenly coat the veggies. Then, add in the vegetable broth and Forager Project Drinkable Yogurt.
  3. Bring to a simmer, then add in the dried ramen noodles. Cook until the noodles are soft and cooked through. Then, stir in the lime juice, salt, & pepper.
  4. Serve the curry ramen garnished with fresh cilantro and lime wedges to enjoy!


  • Curry ramen can be stored in a closed container in the fridge for 3-4 days, though it will thicken and soak up most of the broth.


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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.


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