Yogurt made better

A classic Arabic chopped salad, with many opinions on how it is rightfully made. Here cashewmilk yogurt stands in for its traditional buttermilk-yogurt dressing. If you don’t have stale pita bread on hand, fry off bits of whatever bread you do or skip the bread for a gluten-free version.


  • For the salad:
  • 1 cup of ripe cherry tomatoes, halved
  • 2 cucumber, peeled and diced
  • 2 green onions, thinly sliced
  • 2 radishes, sliced paper-thin with a mandolin
  • ½ a red onion, diced
  • 1 red pepper, diced
  • 1 tablespoon olive oil
  • Dash of apple cider vinegar
  • Small handful of fresh parsley, chopped
  • Small handful of fresh mint, chopped
  • Optional: 2 stale pieces of torn up pita bread, toasted, or fried off in a little olive oil
  • For the dressing:
  • 1 cup of Forager Project Cashewmilk Yogurt Unsweetened Plain
  • 2 cloves of garlic, crushed
  • Juice of ½ a lemon
  • 1 tablespoon dried mint
  • 1 teaspoon sumac
  • Salt and pepper to taste


  • Combine all the dressing ingredients in a small bowl and set aside.
  • Toss all the salad ingredients together, then add the yogurt sauce, tossing to combine. Check for seasoning, then allow to sit for a few minutes before serving to allow all the flavors to mingle and for the pita to soak up the dressing.
Fattoush Salad With Dairy-free Cashewmilk Yogurt