Morning made simple

Roasting Fuyu persimmons allows them to caramelize and develop a deeper, richer flavor. Roasted pistachios add a crunchy contrast to the juicy softened persimmons and creamy cashewmilk yogurt.  Make sure to use only Fuyu persimmons, other types of persimmons taste astringent when firm.


  • 3-4 cups Forager Project Vanilla Cashewmilk Yogurt
  • 2 tablespoons vegan butter
  • 1 tablespoon maple or agave syrup
  • 2 tablespoons hot water
  • 4 ripe but firm Fuyu persimmons
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon ground cardamom
  • Pinch of salt
  • ¼ cup roasted pistachios, chopped


  • Preheat the oven to 400 degrees.
  • Combine the vegan butter, cardamom, syrup, lime juice and water in a small bowl.
  • Peel the persimmons and cut them into wedges. Arrange them in a baking dish and drizzle with the butter sauce mixture. Cover with foil and roast for 20 minutes. Remove the foil and spoon the juices over the persimmons. Roast for an additional 10-20 minutes or until very tender and easily pierced with a fork.
  • To serve, divide yogurt onto four plates. Top with persimmons, drizzle with syrup and sprinkle the pistachios.