Creamy dressings pair well with dino kale in salads – the kale adds a vibrant element while the creamy dressing hides some of the earthier notes of kale.  Forager Project Yogurt serves as the base for this healthy and vegan dressing.  The lima beans and warm roasted cauliflower add extra flavor to this salad – making it a satisfying option for a lunch or dinner.



  • 2 tablespoons olive oil
  • 1 small head of cauliflower, in florets
  • 1 can Lima (or butter) beans, rinsed and patted dry
  • 1 tablespoons smoked paprika
  • 2 thyme sprigs
  • Salt and pepper to taste
  • Olive oil for cooking
  • 1 large bunch dino kale, chopped


  • ½ cup Forager Project Plain Drinkable Cashewmilk Yogurt
  • 1 small garlic clove, minced
  • 3 teaspoons capers, minced
  • 2 teaspoons Dijon mustard
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons maple syrup
  • Salt and pepper to taste


  • ¼ cup pepitas, roasted
  • ½ teaspoon mild red pepper, such as Aleppo


Preheat the oven to 425 degrees. Arrange the cauliflower on a baking tray, coat with olive oil, and season with salt and pepper. Roast for about 25 minutes, until tender and golden around the edges.

In the meantime, rinse the beans and pat them dry. Add one tablespoon of olive oil to a skillet and sauté the beans on medium heat. Shake the pan every couple minutes to brown the beans evenly. (Don’t stir the beans too often otherwise they fall apart). After 5 minutes, mix in 1 tablespoon of smoked paprika, two thyme sprigs, pepper, and salt. Cook for another 3-5 minutes until the beans look slightly crispy. Set aside.

For the dressing, put Forager Project Plain Drinkable Cashewmilk Yogurt, garlic, capers, mustard, lemon juice, olive oil, maple syrup, salt and pepper in a jar, close, and shake well.

Rinse and cut the kale into bite-sized pieces and place in a large salad bowl. When the cauliflower is done, add immediately to the kale and toss the salad. Next, add the cooked beans. Drizzle your salad with the dressing and toss evenly. Garnish with toasted pepitas and red pepper.


Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

Forager Project recipe we recommend

Vegan Raspberry Breakfast Tarts

These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will...
Read More

Vegan Double Chocolate Mini Muffins

Tiny delights that are easy to take on the go and just the right size for your little (or big)...
Read More

Vegan Raspberry Sweet Rolls

Take everything you love about your favorite traditional cinnamon rolls, add a splash of raspberries, and your morning will be...
Read More

Vegan Tahini Yogurt Pasta Salad

This tangy & delicious dairy-free & oil-free pasta salad is filled with fresh veggies, chickpeas, & a creamy tahini yogurt...
Read More

Blueberry Pie Yogurt Parfait Recipe

These decadent 7-ingredient Blueberry Parfaits are vegan & can be made in 20 minutes! With layers of homemade blueberry pie...
Read More

Vegan Cobb Salad with Yogurt Ranch Dressing

This vegan cobb salad is crunchy, filling, and easy to make! Fresh veggies like romaine lettuce, corn, tomatoes, red onion,...
Read More

Banana Bread Overnight Oats

These 7-ingredient Banana Bread Overnight Oats are the perfect vegan & gluten-free breakfast recipe filled with probiotics thanks to our...
Read More

Vegan Summer Pizza with Pesto Yogurt Sauce

Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this...
Read More

Creamy Vegan Dill Aioli

A tasty way to add some spring to your summer, this super simple vegan dill aioli is light, creamy, and...
Read More

Vegan Nachos with Jackfruit

Loaded with a spicy jackfruit and topped with a creamy queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these...
Read More

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.


Find Forager Project near