Sick of cooking? Same. This week’s meal plan features 5 recipes made with minimal effort.
Our secret ingredient for creating flavorful dishes in a pinch? Forager Project Cashewmilk Yogurt. Whether you’re whipping up soups, sauces, or casseroles, this dairy-free staple adds a smooth, rich texture while keeping things lighter.
Transform frozen tater tots and leftover pickle brine into a tangy Tater Tot Pickle Salad. This recipe is the perfect blend of textures, combining the crispy potatoes with rich dill-yogurt dressing.
This simple and creamy vegan Tahini Yogurt Pasta is made using your choice of dairy-free yogurt. Of course, we opted to mix in Forager Project’s Cashewmilk Yogurt because of its luscious texture. We love to make this recipe when we are in a pinch or when we desperately need to go grocery shopping since it relies heavily on pantry ingredients.
There is nothing like the combination of spicy roast veggies paired with a creamy dipping sauce. This recipe features Jerk Roasted Cauliflower “Steaks” served with a tahini yogurt blend. Loaded with flavor and packed with nourishing ingredients, this dish will become one of your new favorite ways to cook cauliflower.
Can you believe this vibrant Broccoli & Pea Soup is made with less than 10-ingredients? Made in just 30-minutes, this earthy soup is an easy comfort food dish. We love to top soup with a dollop of yogurt to enhance the texture and add a touch of protein.
This Baked Salmon with Chipotle Adobo Sauce is spicy, sweet, and smokey all in one. This simple roasted salmon recipe is best served with an easy-to-make veggie like potatoes or broccoli.
