Great for feeding the whole family, this hearty casserole gives you all the comfort without the dairy. Made with chickpeas this casserole is a tasty way to add fiber as well as protein to your meal.



  • ½ cup vegan buffalo sauce
  • ½ cup marinara sauce
  • ⅓ cup Forager Project Sour Cream or Forager Project Unsweetened Cashewmilk Yogurt
  • 1 ½ cups water or vegetable broth
  • 1 tsp minced garlic
  • 1 head cauliflower, rinsed and chopped
  • 16 ounces chickpeas, rinsed and drained
  • 1 cup celery, chopped
  • 1 cup Forager Project Queso Fresco cheese
  • Parsley, chopped green onions, chives for garnish





  1. Make sure that all vegetables are rinsed and chopped. Grease a 9×12” casserole dish with cooking oil and set aside. Preheat the oven to 400F.
  2. In a large bowl, combine the vegan buffalo sauce, marinara sauce, Forager Project sour cream or yogurt, water or vegetable broth, and minced garlic. Whisk until completely combined. Set aside.
  3. In your large casserole dish, toss together the cauliflower, chickpeas, celery, and Forager Project queso. Pour on the buffalo sauce mixture, and toss again until all components have been evenly coated. Sprinkle the top of the casserole with extra cheese if desired.
  4. Cover the casserole dish with aluminum foil, and bake for 40 minutes. Then remove the aluminum foil and continue baking for another 5-7 minutes, or until the cheese has completely melted.
  5. Remove the casserole dish from the oven, and serve warm. Top with fresh herbs and vegan sour cream if desired.


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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.


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