Zesty orange juice and sweet vanilla come together in this healthy, vegan take on a classic orange creamsicle. Antioxidant rich turmeric powder boosts the subtle orange color and adds a nice earthy note to this satisfying treat. Feel free to swap the navel orange with a Tangerine or Valencia orange, depending on the time of year.


  • 1 cup plus two tablespoons Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt
  • 1 navel orange, for juice and zest
  • ⅛ teaspoon turmeric powder
  • 2 teaspoons maple syrup
  • 1 tablespoon Forager Project Unsweetened Organic Cashewmilk


In a small bowl, mix 1 cup Forager Project Unsweetened Vanilla Bean Cashewmilk Yogurt with the zest of the navel orange and 1 tablespoon of navel orange juice, turmeric powder and maple syrup. Set in the freezer and let freeze for at least an hour and a half.

When ready to eat, put frozen yogurt into a blender with the remaining 2 tablespoons of yogurt and Forager Project Unsweetened Organic Cashewmilk, blend until smooth and creamy. Portion into two small ramekins, garnish with a small slice of navel orange and enjoy immediately.



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