Yogurt made better

Nutty tahini pairs perfectly with vegan vanilla bean ice cream in this warm and gooey skillet blondie.


  • 3/4 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup melted vegan butter
  • 3/4 cup packed brown sugar
  • ¼ cup tahini
  • 2 tablespoons Forager Project Cashewmilk
  • 1 tablespoon ground flax seeds
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • 1/4 teaspoon flaky sea salt
  • 1 pint dairy-free salted caramel ice cream


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a small bowl, make a "flax egg" by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of warm water. Let the mixture rest for 5 minutes.
  • In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
  • In a 5-inch cast iron skillet, melt the Forager Project Butter over low heat. Once the butter has completely melted, add the brown sugar and whisk together until it dissolves, about 1 minute.
  • Pour the butter mixture into the flour mixture and add the tahini, Forager Project Cashewmilk, flax egg, and vanilla. Carefully mix with a wooden spoon or rubber spatula until just combined.
  • Transfer the dough back into the buttery cast iron skillet and press it evenly into the pan. Sprinkle with flaky salt and bake for 30-35 minutes or until the blondie is golden brown on top and the center is set.
  • Remove the skillet from the oven and let cool for 15-minutes before topping with dairy-free salted caramel ice cream. Then, slice into wedges or eat it straight out of the skillet.
Slice of Blondie with Vegan Ice Cream