Forager Just Launched Vegan Cashew Milk Ice Cream and Yes, There’s Mint Chip

California-based brand Forager Project is launching its first vegan ice cream line at retailers nationwide. The new line features five flavors made with organic cashew milk: Vanilla Bean (made with real vanilla beans); Bittersweet Chocolate (which features Dutch cocoa); Cookies & Cream (a vanilla base dotted with chocolate sandwich cookie pieces); Salted Caramel (a creamy based with ribbons of salted caramel); and, the hard-to-perfect, Mint Chip (a minty ice cream base loaded with chocolate bits and pieces). Each pint will be available for $6.99 at retailers including Whole Foods Markets, Earth Fare, Natural Grocers, Market Basket, and many more.

“Our goal is to make delicious, organic, plant-based food that leaves people amazed, and we hadn’t found a plant-based ice cream that was delicious and creamy, made with organic ingredients. So, we tinkered in the kitchen and came up different recipes using organic cashews for a super creamy dairy-free ice cream … that tastes like ice cream,” Forager Project Co-founder JC Hanley told VegNews. “Our vegan ice creams are a way to enjoy decadent, delicious desserts without compromising taste and satisfaction.” 

Forager’s vegan products

Hanley and his stepfather, juice industry veteran Stephen Williamson, founded Forager Project in 2013 as a juice company. Since then, the brand has pivoted to a variety of dairy alternatives, including yogurts, milks, creamers, butter, and sour cream, along with chips and cereals, using sustainably sourced and organic ingredients. 

In addition to its new ice cream line, Forager recently launched Cheeseworks, its first line of organic vegan cheeses, at retailers nationwide. Available in two formats (shreds and chunks), the Cheeseworks line features four flavors: Mozzarella, Jack, Parmesan, and a unique-to-the-market Queso Fresco. Made from a base of Forager’s own organic cashew milk yogurt, the vegan cheeses are crafted without modified food starches and are made to mimic the meltability and stretch of their dairy-based counterparts.