• ½ cup Forager Project® Unsweetened Plain Cashewmilk Yogurt
  • 1 tablespoon ketchup
  • 1 teaspoon sriracha
  • ½ teaspoon Dijon mustard
  • 1 tablespoon finely chopped cornichon pickles
  • 1 tablespoon finely chopped red bell pepper
  • 1 tablespoon finely chopped scallions
  • 1 red onion
  • ½ cup vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons kosher salt
  • 4 veggie patties
  • 4 brioche buns
  • 1 heirloom tomato
  • ½ cup thinly sliced lettuce


To make the special sauce, mix ½ cup Forager Project® Unsweetened Plain Cashewmilk Yogurt with 1 tablespoon of ketchup, 1 teaspoon of sriracha, ½ teaspoon of Dijon mustard, 1 tablespoon of finely chopped cornichon pickles, 1 tablespoon of finely chopped red bell pepper, and 1 tablespoon of finely chopped scallion in a small bowl until combined. Season to taste.

To make pickled onions, thinly slice 1 red onion. In a small bowl, whisk vinegar, sugar, and 1 ½ teaspoons of kosher salt. Add sliced onions and let sit for 1 hour until onions turn a vibrant shade of pink.

Grill the veggie patties, toast brioche buns, slice heirloom tomatoes and chop lettuce.

Assemble burgers with the toppings of your choice and slather with special sauce.

Veggie Burgers with Dairy-free Zingy Special Sauce - Square


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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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