NEW Honey Alternative Cashewmilk Yogurt

These brownies have the traditional mild cocoa flavor red velvet cake is famous for, set off against a delightful tang from the cream cheese frosting but without any dairy! This vegan twist on the classic offers all of the flavorful sophistication in a friendlier format.


Red Velvet Brownies

  • 1 ¼  cups flour
  • ¼ cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 4 ounces vegan white chocolate or dark chocolate
  • 1/2 cup vegan butter
  • 2 cups sugar
  • 1 cup Forager Project Sour Cream
  • 1 1-oz. bottle vegan red liquid food coloring
  • 1 teaspoon vanilla extract

Vegan Cream Cheese frosting:

  • 1 cup vegan butter, room temperature
  • 4 cups powdered sugar, sifted
  • ⅓ cup Forager Project Unsweetened Vanilla Cashewmilk Yogurt


  1. Preheat the oven to 350ºF and line an 8×8 baking pan with parchment paper.
  2. Sift together the flour, cocoa powder, and baking powder in a medium bowl. Set aside.
  3. In a microwave-safe bowl, melt the vegan butter until it’s liquid and hot. Pour the vegan butter into a large bowl, add in the chocolate, either white or dark, and stir until all of the chocolate has melted. 
  4. Add in the sugar, sour cream, vegan red food coloring, vanilla, and whisk until combined.
  5. Sift in the dry ingredients, and whisk again until all ingredients are completely combined and there are no clumps of flour. 
  6. Pour the brownie batter into your prepared pan, and bake the brownies for 40-43 minutes, or until the center is set and no longer wobbly.
  7. Remove from the oven and allow the brownies to fully cool before frosting.
  8. When ready to frost, use a hand mixer or stand mixer to cream the vegan butter until fluffy, about 3 minutes. Then slowly add in the powdered sugar in 1 cup increments, beating together until mixed. Add in the cashewmilk yogurt last, and cream together until fluffy. 
  9. Spread the frosting on top of the vegan red velvet brownies. 
  10. Slice and enjoy!


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