Plant-based pioneer Forager Project announces the launch of its newest organic product, a dairy-free cultured sour cream alternative, which is made from organic cashews and coconut milk and filled with live, active cultures.
An organic, plant-based California food company since 2013, Forager Project produces yogurts, nut milks, kefirs, shakes, vegetable-based chips and now sour cream. Sourcing from Vietnam, the family-owned and operated company works with small farming cooperatives who produce the highest quality of cashews available.
“Sour Cream is a staple in many consumers’ homes. As we’re building out our Organic, Plant-based Creamery, a Sour Cream was a natural next addition to our product line-up, said Stephen Williamson Co-Founder and CEO. “We’re looking forward to offering our dairy-free sour cream alternative and continuing to provide consumers with plant-based food options that are not only better for you, but also better for our planet.”