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Creamy dairy free Alfredo sauce with @califiafarms new Organic Soymilk! #recipe #pasta #pastarecipe #califiapartner
1.38M
34.6K
598
7mo ago
califiafarms
Creamy dairy free Alfredo sauce with @califiafarms new Organic Soymilk! #recipe #pasta #pastarecipe #califiapartner
🍜Green Curry Ramen Bake with @CalifiaFarms creamy Organic Coconutmilk. No gums, no oils, and simply delicious (it also makes incredible foamy lattes). #CalifiaPartner #dumpandbake #easyrecipe
1.19M
22.4K
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2mo ago
califiafarms
🍜Green Curry Ramen Bake with @CalifiaFarms creamy Organic Coconutmilk. No gums, no oils, and simply delicious (it also makes incredible foamy lattes). #CalifiaPartner #dumpandbake #easyrecipe
Quickie creamy avocado pasta with @califiafarms Organic Soymilk #CalifiaPartner #recipe #pasta #easyrecipe
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3mo ago
califiafarms
Quickie creamy avocado pasta with @califiafarms Organic Soymilk #CalifiaPartner #recipe #pasta #easyrecipe
🥕Carrot Cake Baked Oatmeal from QUICKIES with my favorite Organic Soymilk from @CalifiaFarms #Breakfast #califiapartner
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1mo ago
califiafarms
🥕Carrot Cake Baked Oatmeal from QUICKIES with my favorite Organic Soymilk from @CalifiaFarms #Breakfast #califiapartner
truly like little bites of pure happiness and i couldn’t be more in love 🥹🫐 recipe below OR comment ‘RECIPE’ to get the link sent to you 🤎 Sourdough Blueberry Fritter Bites: - 2 cups (260g) all-purpose flour - 1/3 cup (70g) granulated sugar - 2 tbsp (30g) light brown sugar - 1 tbsp (12g) baking powder - 1 tsp (6g) salt - 1/2 cup (120ml) @califiafarms Organic Almondmilk, room temp - 1/2 cup (140g) sourdough discard, preferably room temp - 2 eggs, room temp - 1 tsp (4g) vanilla extract or paste - 2 tbsp (28g) salted vegan butter, melted & slightly cooled - 1 1/4 cups (180g) wild or regular blueberries, fresh or frozen - Avocado oil, for frying Vanilla Bean Glaze: - 3 cups (360g) powdered sugar - 12 tbsp (170g) salted vegan butter, melted - 1/4 cup (60ml) Califia Farms Organic Almondmilk - 2 tsp (8g) vanilla extract or paste - Pinch of salt Instructions: Glaze: In a large bowl, whisk together the powdered sugar, almondmilk, melted butter, vanilla & salt until smooth. Set aside. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-370F. Line a wire cooling rack w/ a thick layer of paper towels. Fritter Batter: In a medium bowl, whisk together the flour, both sugars, baking powder & salt. Set aside. In a separate large bowl, whisk together the almondmilk, sourdough discard, eggs & vanilla until combined. Then stream in the melted butter as you whisk, until incorporated. Add the dry ingredients to the wet, & fold until just combined. Add the blueberries & very gently fold until evenly dispersed. Set aside. Once the oil is hot enough, use a medium cookie scoop (2 tbsp; 1oz; #40) to scoop the batter & carefully drop it directly into the oil. Add 6-8 at a time, frying for 1-2 mins on each side, until golden.  Using a slotted spoon or tongs, carefully remove the fritters from the oil & transfer to the rack with paper towels. Allow the oil to return to the correct temp before repeating w/ the remaining batter. While the other fritters are frying, dip the warm fritters into the glaze, generously coating all sides. Place onto a cooling rack to let the glaze set. Serve & enjoy! #califiapartner
605K
29.6K
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4mo ago
califiafarms
truly like little bites of pure happiness and i couldn’t be more in love 🥹🫐 recipe below OR comment ‘RECIPE’ to get the link sent to you 🤎 Sourdough Blueberry Fritter Bites: - 2 cups (260g) all-purpose flour - 1/3 cup (70g) granulated sugar - 2 tbsp (30g) light brown sugar - 1 tbsp (12g) baking powder - 1 tsp (6g) salt - 1/2 cup (120ml) @califiafarms Organic Almondmilk, room temp - 1/2 cup (140g) sourdough discard, preferably room temp - 2 eggs, room temp - 1 tsp (4g) vanilla extract or paste - 2 tbsp (28g) salted vegan butter, melted & slightly cooled - 1 1/4 cups (180g) wild or regular blueberries, fresh or frozen - Avocado oil, for frying Vanilla Bean Glaze: - 3 cups (360g) powdered sugar - 12 tbsp (170g) salted vegan butter, melted - 1/4 cup (60ml) Califia Farms Organic Almondmilk - 2 tsp (8g) vanilla extract or paste - Pinch of salt Instructions: Glaze: In a large bowl, whisk together the powdered sugar, almondmilk, melted butter, vanilla & salt until smooth. Set aside. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-370F. Line a wire cooling rack w/ a thick layer of paper towels. Fritter Batter: In a medium bowl, whisk together the flour, both sugars, baking powder & salt. Set aside. In a separate large bowl, whisk together the almondmilk, sourdough discard, eggs & vanilla until combined. Then stream in the melted butter as you whisk, until incorporated. Add the dry ingredients to the wet, & fold until just combined. Add the blueberries & very gently fold until evenly dispersed. Set aside. Once the oil is hot enough, use a medium cookie scoop (2 tbsp; 1oz; #40) to scoop the batter & carefully drop it directly into the oil. Add 6-8 at a time, frying for 1-2 mins on each side, until golden.  Using a slotted spoon or tongs, carefully remove the fritters from the oil & transfer to the rack with paper towels. Allow the oil to return to the correct temp before repeating w/ the remaining batter. While the other fritters are frying, dip the warm fritters into the glaze, generously coating all sides. Place onto a cooling rack to let the glaze set. Serve & enjoy! #califiapartner
warm, gooey pistachio cream flowing out of a soft, tender pistachio cake — does it get better than that? i think not 😌 recipe below OR comment ‘RECIPE’ to get the link sent to you 🤎 Pistachio Cake: - 2 cups (240g) all-purpose flour - 2 1/4 tsp (9g) baking powder - 1/2 tsp (2g) baking soda - 1/4 tsp (2g) salt - 2/3 cup (160ml) @califiafarms Organic Vanilla Almondmilk, room temp - 2 tsp (10ml) apple cider vinegar or lemon juice - 2/3 cup (100g) shelled unsalted pistachios - 1 cup (200g) granulated sugar - 6 tbsp (90g) salted vegan butter, room temp - 3/4 cup (180g) Greek-style dairy free yogurt, room temp - 2 tsp (8g) vanilla extract - Optional: 1/2 tsp (2g) almond extract Pistachio Cream Center: - 1/2 cup (120g) pistachio cream Instructions: Line a small baking sheet or plate w/ parchment paper. Scoop out full tbsp (or 2 tbsp) of the pistachio cream & place them onto the parchment paper. Do 4 if using 12oz ramekins, or 8 for 8oz ramekins. Place into the freezer for at least 30 mins, or until solid. Preheat oven to 350F. Grease 4, 12oz ramekins OR 8, 8oz ramekins w/ vegan butter. Place onto a baking sheet. In a small bowl, whisk together the almondmilk & vinegar. In a medium bowl, whisk together the flour, baking powder, baking soda & salt. Add the pistachios & sugar to a food processor or blender; blend until finely ground. This is your pistachio sugar! In a separate large bowl, combine the pistachio sugar & butter. Beat until creamy, about 2 mins. Then whisk in the yogurt, vanilla & almond extract until fully incorporated. Alternate between adding the dairy free ‘buttermilk’ & dry ingredients in 2 portions, mixing between each, until just combined. Divide ~1/2 of the pistachio batter evenly among the ramekins & spread into an even layer. Place a frozen pistachio disc in the center of each ramekin; gently press down. Divide remaining batter evenly among the ramekins & spread into an even layer. For 12oz ramekins, bake at 350F for 30-33 mins. For 8oz ramekins, bake at 350F for 25-28 mins, or until the tops are lightly golden. Remove from oven & let sit for 1-2 mins. Then run a knife along the edges & invert. Serve & enjoy! #califiapartner
555K
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5mo ago
califiafarms
warm, gooey pistachio cream flowing out of a soft, tender pistachio cake — does it get better than that? i think not 😌 recipe below OR comment ‘RECIPE’ to get the link sent to you 🤎 Pistachio Cake: - 2 cups (240g) all-purpose flour - 2 1/4 tsp (9g) baking powder - 1/2 tsp (2g) baking soda - 1/4 tsp (2g) salt - 2/3 cup (160ml) @califiafarms Organic Vanilla Almondmilk, room temp - 2 tsp (10ml) apple cider vinegar or lemon juice - 2/3 cup (100g) shelled unsalted pistachios - 1 cup (200g) granulated sugar - 6 tbsp (90g) salted vegan butter, room temp - 3/4 cup (180g) Greek-style dairy free yogurt, room temp - 2 tsp (8g) vanilla extract - Optional: 1/2 tsp (2g) almond extract Pistachio Cream Center: - 1/2 cup (120g) pistachio cream Instructions: Line a small baking sheet or plate w/ parchment paper. Scoop out full tbsp (or 2 tbsp) of the pistachio cream & place them onto the parchment paper. Do 4 if using 12oz ramekins, or 8 for 8oz ramekins. Place into the freezer for at least 30 mins, or until solid. Preheat oven to 350F. Grease 4, 12oz ramekins OR 8, 8oz ramekins w/ vegan butter. Place onto a baking sheet. In a small bowl, whisk together the almondmilk & vinegar. In a medium bowl, whisk together the flour, baking powder, baking soda & salt. Add the pistachios & sugar to a food processor or blender; blend until finely ground. This is your pistachio sugar! In a separate large bowl, combine the pistachio sugar & butter. Beat until creamy, about 2 mins. Then whisk in the yogurt, vanilla & almond extract until fully incorporated. Alternate between adding the dairy free ‘buttermilk’ & dry ingredients in 2 portions, mixing between each, until just combined. Divide ~1/2 of the pistachio batter evenly among the ramekins & spread into an even layer. Place a frozen pistachio disc in the center of each ramekin; gently press down. Divide remaining batter evenly among the ramekins & spread into an even layer. For 12oz ramekins, bake at 350F for 30-33 mins. For 8oz ramekins, bake at 350F for 25-28 mins, or until the tops are lightly golden. Remove from oven & let sit for 1-2 mins. Then run a knife along the edges & invert. Serve & enjoy! #califiapartner
Caleb could not resist 😭 @parisbaguette_usa @califiafarms #PBPartner #CalifiaPartner #parisbaguette #boyfriendreaction #calebnandrea
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15.6K
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3w ago
califiafarms
Caleb could not resist 😭 @parisbaguette_usa @califiafarms #PBPartner #CalifiaPartner #parisbaguette #boyfriendreaction #calebnandrea
Earl Grey Chia Pudding with Wild Blueberry-Cardamom Compote: a make-ahead breakfast that tastes like a cozy cafe treat. The bright, citrusy notes of bergamot-infused tea combined with protein-rich chia pudding and sweet wild blueberries creates an elevated, nourishing breakfast perfect for weekdays. I’m using @califiafarms Organic Almondmilk, which is made with the simplest ingredients (water, almonds, and salt!) to create the creamiest chia pudding consistency. #califiapartner Here’s what you need: - Earl Grey tea bags (or loose leaf for steeping) - Califia Farms Organic Almondmilk - Vanilla bean paste (or vanilla extract) - Maple syrup - Frozen wild blueberries - Coconut or almond yogurt - Chia seeds - Ground cardamom For the FULL recipe, comment “Full recipe” below and I’ll send it directly to your DMs!🫐 You can also click the link in my bio for full access to ALL of my recipes! #chiapudding #breakfast #mealprep #dairyfree
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3mo ago
califiafarms
Earl Grey Chia Pudding with Wild Blueberry-Cardamom Compote: a make-ahead breakfast that tastes like a cozy cafe treat. The bright, citrusy notes of bergamot-infused tea combined with protein-rich chia pudding and sweet wild blueberries creates an elevated, nourishing breakfast perfect for weekdays. I’m using @califiafarms Organic Almondmilk, which is made with the simplest ingredients (water, almonds, and salt!) to create the creamiest chia pudding consistency. #califiapartner Here’s what you need: - Earl Grey tea bags (or loose leaf for steeping) - Califia Farms Organic Almondmilk - Vanilla bean paste (or vanilla extract) - Maple syrup - Frozen wild blueberries - Coconut or almond yogurt - Chia seeds - Ground cardamom For the FULL recipe, comment “Full recipe” below and I’ll send it directly to your DMs!🫐 You can also click the link in my bio for full access to ALL of my recipes! #chiapudding #breakfast #mealprep #dairyfree
SELF-SAUCING BANANA PUDDING CAKE sometimes the best recipes are the simplest, and that’s exactly how i feel about this one 🫶 soft, warm, and cozy with a gooey, syrupy bottom and golden cake-like top! so simple to make with everyday ingredients, including @califiafarms Organic Almondmilk ✨ recipe below OR comment ‘BANANA’ to get the link sent to you 🤎 #Recipe Details: For the Bottom: - 1/3 cup (76g) salted vegan butter, melted - 1 cup (110g) pecans, chopped Banana Cake: - 1 1/2 (180g) cups all-purpose flour - 2 1/4 tsp (10g) baking powder - 3/4 tsp (5g) salt - 2 tsp (4g) cinnamon - 1 cup (265g) mashed banana, ~2-3 large bananas - 1 cup (220g) granulated sugar - 1/2 cup (120ml) @califiafarms Organic Almondmilk - 2 tsp (8g) vanilla bean paste or extract Topping: - 1 1/2 cups (295g) brown sugar, light or dark - 1/2 cup (55g) pecans, chopped - 1 tbsp (6g) cinnamon - 1 1/2 cups (360ml) HOT water *Easy salted caramel is on the blog post on my website! Instructions: Preheat the oven to 350F. Prepare the pan. Pour the melted butter into a 10.5x7.5” or 8x8” baking dish/pan. Spread it around, then sprinkle the chopped pecans all over. Set aside. Banana Cake Batter: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. In a separate large bowl, whisk together the mashed bananas, sugar, almondmilk and vanilla until well combined/smooth. Add the dry ingredients to the wet, and mix until just combined. Transfer the batter into the baking pan over the butter/pecans. Do not to mix it! Set aside. Topping: Add the water to a measuring cup and microwave for 2-3 mins, until very hot. Meanwhile, mix together the brown sugar, chopped pecans, and cinnamon together in a medium bowl. Sprinkle the brown sugar topping mixture all over the banana cake batter. Once the water is very hot, gently pour it ALL over the batter and topping in the pan. DO NOT mix. Transfer the pan to the oven. Bake at 350F for 50-55 mins, until golden, bubbling, and mostly set (the bottom will still be gooey). Remove from the oven, and let cool slightly before serving. Serve warm with dairy vanilla ice cream, salted caramel, and flaky sea salt. Enjoy! #califiapartner
440K
15.8K
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7mo ago
califiafarms
SELF-SAUCING BANANA PUDDING CAKE sometimes the best recipes are the simplest, and that’s exactly how i feel about this one 🫶 soft, warm, and cozy with a gooey, syrupy bottom and golden cake-like top! so simple to make with everyday ingredients, including @califiafarms Organic Almondmilk ✨ recipe below OR comment ‘BANANA’ to get the link sent to you 🤎 #Recipe Details: For the Bottom: - 1/3 cup (76g) salted vegan butter, melted - 1 cup (110g) pecans, chopped Banana Cake: - 1 1/2 (180g) cups all-purpose flour - 2 1/4 tsp (10g) baking powder - 3/4 tsp (5g) salt - 2 tsp (4g) cinnamon - 1 cup (265g) mashed banana, ~2-3 large bananas - 1 cup (220g) granulated sugar - 1/2 cup (120ml) @califiafarms Organic Almondmilk - 2 tsp (8g) vanilla bean paste or extract Topping: - 1 1/2 cups (295g) brown sugar, light or dark - 1/2 cup (55g) pecans, chopped - 1 tbsp (6g) cinnamon - 1 1/2 cups (360ml) HOT water *Easy salted caramel is on the blog post on my website! Instructions: Preheat the oven to 350F. Prepare the pan. Pour the melted butter into a 10.5x7.5” or 8x8” baking dish/pan. Spread it around, then sprinkle the chopped pecans all over. Set aside. Banana Cake Batter: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside. In a separate large bowl, whisk together the mashed bananas, sugar, almondmilk and vanilla until well combined/smooth. Add the dry ingredients to the wet, and mix until just combined. Transfer the batter into the baking pan over the butter/pecans. Do not to mix it! Set aside. Topping: Add the water to a measuring cup and microwave for 2-3 mins, until very hot. Meanwhile, mix together the brown sugar, chopped pecans, and cinnamon together in a medium bowl. Sprinkle the brown sugar topping mixture all over the banana cake batter. Once the water is very hot, gently pour it ALL over the batter and topping in the pan. DO NOT mix. Transfer the pan to the oven. Bake at 350F for 50-55 mins, until golden, bubbling, and mostly set (the bottom will still be gooey). Remove from the oven, and let cool slightly before serving. Serve warm with dairy vanilla ice cream, salted caramel, and flaky sea salt. Enjoy! #califiapartner
SWEET POTATO STICKY TOFFEE PUDDINGS FOR TWO Soft, gooey, warming sweet potato goodness made with only the best, @califiafarms Organic Unsweetened Almondmilk 🍂 Recipe below OR comment ‘RECIPE’ to get it sent to you 🤎 #Recipe Details: Sweet Potato Cakes: - 2 tbsp (28g) salted vegan butter - 1/2 cup (130g) pitted, chopped Medjool dates - 1 tsp (5g) baking soda - 6 tbsp (90ml) hot @califiafarms Organic Unsweetened Almondmilk - 1 cup (240g) sweet potato purée - 1/2 cup (120g) dark brown sugar - 1 tsp (4g) vanilla extract - 1 cup (120g) AP flour - 1 tsp (2g) cinnamon - 1/2 tsp (1g) pumpkin pie spice - 1/4 (2g) tsp salt Sweet Potato Toffee Sauce: - 1/4 cup (60g) dark brown sugar - 3 tbsp (90g) sweet potato purée - 2 tbsp (30ml) @califiafarms Dairy Free Heavy Whip - 1/4 cup (58g) salted vegan butter - 1 tbsp (20g) maple syrup - 1 tsp (4g) vanilla extract Instructions: Preheat the oven to 350F. Grease 2 (14oz) or 4 (8oz) ramekins w/ butter. Set aside. Cakes: In a small bowl, combine the dates, butter & baking soda. Pour the hot almondmilk on top & stir. Let sit for 10 mins, or until the dates have softened. In a bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Once the dates have softened, pour the mixture into a blender or use an immersion blender; blend until a paste forms. In a large bowl, combine the date paste, sweet potato purée, brown sugar & vanilla. Whisk. Add the dry ingredients to the wet; fold until just combined. Divide the batter among the ramekins. 8oz ramekins: bake at 350F for 28-35 mins. 14oz ramekins: bake at 350F for 33-40 mins. Sweet Potato Toffee Sauce: In a small pot over medium heat, combine all of the ingredients except for vanilla. Bring to a simmer for 5 mins, until slightly thickened. Remove from heat & whisk in the vanilla. Remove cakes from the oven. Turn your oven onto the broil setting. Use a skewer or fork to poke holes all over the cakes, then pour some of the sauce over each so it soaks into the cakes. Place back into the oven and broil for 1-2 mins, until just bubbling on top. Remove & serve warm dairy free vanilla ice cream, sweet potato toffee sauce & flaky sea salt. Enjoy! #califiapartner
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12mo ago
califiafarms
SWEET POTATO STICKY TOFFEE PUDDINGS FOR TWO Soft, gooey, warming sweet potato goodness made with only the best, @califiafarms Organic Unsweetened Almondmilk 🍂 Recipe below OR comment ‘RECIPE’ to get it sent to you 🤎 #Recipe Details: Sweet Potato Cakes: - 2 tbsp (28g) salted vegan butter - 1/2 cup (130g) pitted, chopped Medjool dates - 1 tsp (5g) baking soda - 6 tbsp (90ml) hot @califiafarms Organic Unsweetened Almondmilk - 1 cup (240g) sweet potato purée - 1/2 cup (120g) dark brown sugar - 1 tsp (4g) vanilla extract - 1 cup (120g) AP flour - 1 tsp (2g) cinnamon - 1/2 tsp (1g) pumpkin pie spice - 1/4 (2g) tsp salt Sweet Potato Toffee Sauce: - 1/4 cup (60g) dark brown sugar - 3 tbsp (90g) sweet potato purée - 2 tbsp (30ml) @califiafarms Dairy Free Heavy Whip - 1/4 cup (58g) salted vegan butter - 1 tbsp (20g) maple syrup - 1 tsp (4g) vanilla extract Instructions: Preheat the oven to 350F. Grease 2 (14oz) or 4 (8oz) ramekins w/ butter. Set aside. Cakes: In a small bowl, combine the dates, butter & baking soda. Pour the hot almondmilk on top & stir. Let sit for 10 mins, or until the dates have softened. In a bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Once the dates have softened, pour the mixture into a blender or use an immersion blender; blend until a paste forms. In a large bowl, combine the date paste, sweet potato purée, brown sugar & vanilla. Whisk. Add the dry ingredients to the wet; fold until just combined. Divide the batter among the ramekins. 8oz ramekins: bake at 350F for 28-35 mins. 14oz ramekins: bake at 350F for 33-40 mins. Sweet Potato Toffee Sauce: In a small pot over medium heat, combine all of the ingredients except for vanilla. Bring to a simmer for 5 mins, until slightly thickened. Remove from heat & whisk in the vanilla. Remove cakes from the oven. Turn your oven onto the broil setting. Use a skewer or fork to poke holes all over the cakes, then pour some of the sauce over each so it soaks into the cakes. Place back into the oven and broil for 1-2 mins, until just bubbling on top. Remove & serve warm dairy free vanilla ice cream, sweet potato toffee sauce & flaky sea salt. Enjoy! #califiapartner
CLASSIC HOMEMADE CRUMPETS W/ BLUEBERRY COMPOTE once you start making homemade crumpets…you will neverrr look back 😌 soft, fluffy, made with @califiafarms Organic Almondmilk & topped with jammy blueberry compote that melts into every bite 🫐 recipe below OR comment ‘RECIPE’ to get the link sent to you 🤎 Homemade Crumpets: - 1 1/3 cups (180g) bread flour - 1 cup (120g) all-purpose flour - 2 tsp (8g) baking powder - 1/2 tsp (3g) baking soda - 1 tsp (6g) salt - 3/4 cup + 2 tbsp (210ml) @califiafarms Organic Almondmilk, warmed to 110F - 1 tsp (4g) granulated sugar - 2 1/4 tsp (7g) active dry yeast - 3/4 cup (180ml) warm water Blueberry Compote: - 2 cups (280g) blueberries, fresh or frozen - 2 tbsp (30ml) maple syrup - 2 tbsp (30ml) water - 1 tbsp (15ml) lemon juice - Zest of 1 lemon - 1 tsp (4g) vanilla extract Instructions: Batter: In a medium bowl, sift together the dry ingredients. Set aside. Pour the warm almondmilk into a small bowl. Add the sugar & yeast. Stir & allow to sit for 5-7 mins, until frothy. Pour the yeast mixture into a large bowl along w/ the warm water & sifted dry ingredients. Whisk for 3-5 mins. Cover the bowl & allow to sit at room temp for 30-45 mins, until increased in size. Compote: In a saucepan over medium heat, add the blueberries, maple syrup, water, lemon juice & zest. Stir. Bring to a simmer. Turn heat to low & simmer for 10-13 mins, stirring occasionally, until thickened. �Once you stir & a trail is left at the bottom of the pan, the compote is done! Remove from heat & stir in vanilla. Set aside. Heat a large skillet over medium-high heat & grease w/ vegan butter. Brush your crumpet rings w/ melted vegan butter. *See alternatives for rings on my website.* Pour ~1/4 cup the batter into the rings, filling them ~1/3 of the way. Cook the crumpets for ~2 mins, until bubbles form. Then immediately turn the temp down to medium & continue to cook as the bubbles pop. Once the tops of the crumpets are set & there is no raw batter, flip the them over. Cook on the other side for 1-2 mins, until golden. Remove the rings, then remove them from the pan. Repeat. Serve the crumpets warm w/ blueberry compote & flaky salt. Enjoy! #califiapartner
416K
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6mo ago
califiafarms
CLASSIC HOMEMADE CRUMPETS W/ BLUEBERRY COMPOTE once you start making homemade crumpets…you will neverrr look back 😌 soft, fluffy, made with @califiafarms Organic Almondmilk & topped with jammy blueberry compote that melts into every bite 🫐 recipe below OR comment ‘RECIPE’ to get the link sent to you 🤎 Homemade Crumpets: - 1 1/3 cups (180g) bread flour - 1 cup (120g) all-purpose flour - 2 tsp (8g) baking powder - 1/2 tsp (3g) baking soda - 1 tsp (6g) salt - 3/4 cup + 2 tbsp (210ml) @califiafarms Organic Almondmilk, warmed to 110F - 1 tsp (4g) granulated sugar - 2 1/4 tsp (7g) active dry yeast - 3/4 cup (180ml) warm water Blueberry Compote: - 2 cups (280g) blueberries, fresh or frozen - 2 tbsp (30ml) maple syrup - 2 tbsp (30ml) water - 1 tbsp (15ml) lemon juice - Zest of 1 lemon - 1 tsp (4g) vanilla extract Instructions: Batter: In a medium bowl, sift together the dry ingredients. Set aside. Pour the warm almondmilk into a small bowl. Add the sugar & yeast. Stir & allow to sit for 5-7 mins, until frothy. Pour the yeast mixture into a large bowl along w/ the warm water & sifted dry ingredients. Whisk for 3-5 mins. Cover the bowl & allow to sit at room temp for 30-45 mins, until increased in size. Compote: In a saucepan over medium heat, add the blueberries, maple syrup, water, lemon juice & zest. Stir. Bring to a simmer. Turn heat to low & simmer for 10-13 mins, stirring occasionally, until thickened. �Once you stir & a trail is left at the bottom of the pan, the compote is done! Remove from heat & stir in vanilla. Set aside. Heat a large skillet over medium-high heat & grease w/ vegan butter. Brush your crumpet rings w/ melted vegan butter. *See alternatives for rings on my website.* Pour ~1/4 cup the batter into the rings, filling them ~1/3 of the way. Cook the crumpets for ~2 mins, until bubbles form. Then immediately turn the temp down to medium & continue to cook as the bubbles pop. Once the tops of the crumpets are set & there is no raw batter, flip the them over. Cook on the other side for 1-2 mins, until golden. Remove the rings, then remove them from the pan. Repeat. Serve the crumpets warm w/ blueberry compote & flaky salt. Enjoy! #califiapartner
SALTED MAPLE PUDDING CAKE Soft and fluffy with a lightly crisp top, a gooey caramel-like maple sauce underneath, and the coziest warm salted maple flavor throughout 🍁 Made with @califiafarms Organic Almondmilk, finished with flaky sea salt and best served warm — it’s pure comfort in every bite ✨ Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 #Recipe Details (10-12 servings): Cake: - 1 1/2 cups (180g) all-purpose flour - 2 tsp (8g) baking powder - 1/4 tsp (2g) salt - Optional: 1/4 tsp cinnamon - 3/4 cup (180ml) @califiafarms Organic Almondmilk - 3/4 cup (165g) light brown sugar - 1 tsp (4g) vanilla bean paste or extract Salted Maple Syrup Topping: - 1 1/2 cups (360ml) maple syrup - 3/4 cup (180ml) water - 1/4 cup (58g) salted vegan butter - 1/2 tsp (3g) salt For Serving: - Flaky sea salt Instructions: Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish/pan with butter or nonstick cooking spray. Set aside. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using) until well combined. Set aside. In a separate large bowl, add the almondmilk, brown sugar, and vanilla. Whisk until well combined and the sugar is mostly dissolved. Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain. Scoop or pour the batter into the baking pan, and spread into an even layer. Prepare the topping. Add the maple syrup, water, butter, and salt to a large measuring cup. Microwave for 2-3 minutes, until very hot and the butter has fully melted. Give the mixture a good whisk, then gently pour it ALL over the batter in the pan. DO NOT mix (this is what creates the gooey bottom while baking). Carefully transfer the baking pan into the oven. Bake at 350F for 45-50 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey). Remove the cake from the oven, and let cool slightly before serving. Garnish the cake with a generous sprinkle of flaky sea salt. Then serve warm with a scoop of dairy free vanilla ice cream. Enjoy! #califiapartner
335K
13.8K
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8mo ago
califiafarms
SALTED MAPLE PUDDING CAKE Soft and fluffy with a lightly crisp top, a gooey caramel-like maple sauce underneath, and the coziest warm salted maple flavor throughout 🍁 Made with @califiafarms Organic Almondmilk, finished with flaky sea salt and best served warm — it’s pure comfort in every bite ✨ Recipe below OR comment ‘CAKE’ to get the recipe sent to you 🤎 #Recipe Details (10-12 servings): Cake: - 1 1/2 cups (180g) all-purpose flour - 2 tsp (8g) baking powder - 1/4 tsp (2g) salt - Optional: 1/4 tsp cinnamon - 3/4 cup (180ml) @califiafarms Organic Almondmilk - 3/4 cup (165g) light brown sugar - 1 tsp (4g) vanilla bean paste or extract Salted Maple Syrup Topping: - 1 1/2 cups (360ml) maple syrup - 3/4 cup (180ml) water - 1/4 cup (58g) salted vegan butter - 1/2 tsp (3g) salt For Serving: - Flaky sea salt Instructions: Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish/pan with butter or nonstick cooking spray. Set aside. Prepare the cake batter. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using) until well combined. Set aside. In a separate large bowl, add the almondmilk, brown sugar, and vanilla. Whisk until well combined and the sugar is mostly dissolved. Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain. Scoop or pour the batter into the baking pan, and spread into an even layer. Prepare the topping. Add the maple syrup, water, butter, and salt to a large measuring cup. Microwave for 2-3 minutes, until very hot and the butter has fully melted. Give the mixture a good whisk, then gently pour it ALL over the batter in the pan. DO NOT mix (this is what creates the gooey bottom while baking). Carefully transfer the baking pan into the oven. Bake at 350F for 45-50 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey). Remove the cake from the oven, and let cool slightly before serving. Garnish the cake with a generous sprinkle of flaky sea salt. Then serve warm with a scoop of dairy free vanilla ice cream. Enjoy! #califiapartner
CINNAMON CRUNCH BLUEBERRY BUTTER SWIM BISCUITS Soft, fluffy, buttery, loaded with juicy blueberries, topped with a brown sugar cinnamon crunch & made extra cozy with @califiafarms Organic Vanilla Almondmilk ✨ Recipe below OR you can comment ‘RECIPE’ to get the recipe link sent straight to you 🤎 enjoy!! #Recipe Details (makes 6-8): Blueberry Butter Swim Biscuits: - 2 3/4 cups (330g) all-purpose flour - 3 tbsp (40g) granulated sugar - 4 tsp (16g) baking powder - 1/4 tsp (2g) baking soda - 1/2 tsp (3g) salt - 1 cup (220g) blueberries, fresh or frozen - 1 1/2 cups (360ml) @califiafarms Organic Vanilla Almondmilk - 1 1/2 tbsp (22ml) apple cider vinegar - 1/2 cup (120g) dairy free yogurt - 1 tsp (4g) vanilla bean paste or extract - 1/2 cup (113g) salted plant-based butter Cinnamon Crunch Topping: - 1/2 cup (110g) brown sugar - 2 tsp (4g) cinnamon Instructions: Preheat the oven to 450F. Dough: In a large measuring cup, whisk together the almondmilk and apple cider vinegar. Allow to sit for 5 mins. This will be used as homemade ‘buttermilk’. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and toss until evenly dispersed. In a separate medium bowl, whisk together the homemade ‘buttermilk’, yogurt, and vanilla. Make a well in the center of the flour mixture, and pour in the wet mixture. Use a wooden spoon to stir until just combined. The dough WILL be sticky and almost wet! Add the butter to a 10.5x7.5”, or 9x9” baking pan. Place into the oven, and allow to sit until the butter is full melted. Mix the brown sugar and cinnamon together in a small bowl. Set aside. Remove the pan from the oven and pour/drop the biscuit dough into the hot pan. Spread the dough out evenly. Using a knife, score the unbaked dough into 6 or 8 equal rectangles or squares. Try to almost drag the butter down with the score, this will help separate the biscuits. Sprinkle the cinnamon brown sugar all over the tops. Bake at 450F for 25-30 mins, or until deeply golden and bubbling. Remove from the oven & rest for at least 5-10 mins so the butter can continue to absorb. Serve warm & enjoy! #califiapartner
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8mo ago
califiafarms
CINNAMON CRUNCH BLUEBERRY BUTTER SWIM BISCUITS Soft, fluffy, buttery, loaded with juicy blueberries, topped with a brown sugar cinnamon crunch & made extra cozy with @califiafarms Organic Vanilla Almondmilk ✨ Recipe below OR you can comment ‘RECIPE’ to get the recipe link sent straight to you 🤎 enjoy!! #Recipe Details (makes 6-8): Blueberry Butter Swim Biscuits: - 2 3/4 cups (330g) all-purpose flour - 3 tbsp (40g) granulated sugar - 4 tsp (16g) baking powder - 1/4 tsp (2g) baking soda - 1/2 tsp (3g) salt - 1 cup (220g) blueberries, fresh or frozen - 1 1/2 cups (360ml) @califiafarms Organic Vanilla Almondmilk - 1 1/2 tbsp (22ml) apple cider vinegar - 1/2 cup (120g) dairy free yogurt - 1 tsp (4g) vanilla bean paste or extract - 1/2 cup (113g) salted plant-based butter Cinnamon Crunch Topping: - 1/2 cup (110g) brown sugar - 2 tsp (4g) cinnamon Instructions: Preheat the oven to 450F. Dough: In a large measuring cup, whisk together the almondmilk and apple cider vinegar. Allow to sit for 5 mins. This will be used as homemade ‘buttermilk’. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the blueberries and toss until evenly dispersed. In a separate medium bowl, whisk together the homemade ‘buttermilk’, yogurt, and vanilla. Make a well in the center of the flour mixture, and pour in the wet mixture. Use a wooden spoon to stir until just combined. The dough WILL be sticky and almost wet! Add the butter to a 10.5x7.5”, or 9x9” baking pan. Place into the oven, and allow to sit until the butter is full melted. Mix the brown sugar and cinnamon together in a small bowl. Set aside. Remove the pan from the oven and pour/drop the biscuit dough into the hot pan. Spread the dough out evenly. Using a knife, score the unbaked dough into 6 or 8 equal rectangles or squares. Try to almost drag the butter down with the score, this will help separate the biscuits. Sprinkle the cinnamon brown sugar all over the tops. Bake at 450F for 25-30 mins, or until deeply golden and bubbling. Remove from the oven & rest for at least 5-10 mins so the butter can continue to absorb. Serve warm & enjoy! #califiapartner
The coziest Golden Butternut Ginger-Coconut Soup (FULL recipe below) topped with a vibrant pomegranate gremolata. Naturally dairy-free (but with a sneaky protein boost) and the silkiest broth from @califiafarms Organic Coconutmilk. #califiapartner Golden Butternut Coconut Soup SERVES 4 1 (2 – 2 ½ lb.) butternut squash 3 Tbsp. extra-virgin olive oil 1 tsp. ground turmeric 1 tsp. ground ginger 1 tsp. paprika 1 tsp. kosher salt + ½ tsp. black pepper 1 red bell pepper, cored and sliced into quarters 1 yellow onion, peeled and sliced into large segments 4 garlic cloves (peel on) 1 (15-16 oz.) block silken tofu, drained 2 cups vegetable broth ½ cup Califia Farms Organic Coconutmilk 1 Tbsp. fresh lemon juice 1/3 cup pomegranate arils ¼ cup roasted, salted pistachios, finely chopped 1 Tbsp. chopped fresh mint leaves 1 tsp. lemon zest 1. Preheat oven to 400ºF. Slice butternut squash in half lengthwise and scoop out seeds. Score the flesh in a crosshatch design and arrange on a large rimmed baking sheet or 9x13-inch baking pan. Arrange bell pepper and onion segments around squash and drizzle everything with olive oil. Mix spices (turmeric, ginger, paprika, salt, and pepper) in a small bowl and sprinkle evenly over vegetables. Turn butternut squash so it’s cut-side down. Place garlic cloves in a small piece of foil or parchment paper and lightly drizzle with olive oil. Wrap loosely and place in baking pan. Transfer pan to the oven and roast until the squash is fork-tender, about 60 minutes. 2. Meanwhile, prepare Pomegranate Gremolata by combining pomegranate arils, pistachios, mint, & lemon zest in a small bowl. 3. Once the veggies are almost done roasting, combine broth and coconutmilk in a small saucepan and bring to a gentle simmer. 4. Scoop out the flesh of the roasted butternut squash and transfer it a blender. Add roasted bell pepper and onion segments, along with garlic (removed from skin), silken tofu, and warm broth mixture. Blend on high speed until smooth and creamy. Add 1 Tbsp. of fresh lemon juice; stir to combine. Taste and adjust seasonings as needed. Pour soup into bowls and garnish with Pomegranate Gremolata and a drizzle of olive oil, if desired.
306K
3.52K
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10mo ago
califiafarms
The coziest Golden Butternut Ginger-Coconut Soup (FULL recipe below) topped with a vibrant pomegranate gremolata. Naturally dairy-free (but with a sneaky protein boost) and the silkiest broth from @califiafarms Organic Coconutmilk. #califiapartner Golden Butternut Coconut Soup SERVES 4 1 (2 – 2 ½ lb.) butternut squash 3 Tbsp. extra-virgin olive oil 1 tsp. ground turmeric 1 tsp. ground ginger 1 tsp. paprika 1 tsp. kosher salt + ½ tsp. black pepper 1 red bell pepper, cored and sliced into quarters 1 yellow onion, peeled and sliced into large segments 4 garlic cloves (peel on) 1 (15-16 oz.) block silken tofu, drained 2 cups vegetable broth ½ cup Califia Farms Organic Coconutmilk 1 Tbsp. fresh lemon juice 1/3 cup pomegranate arils ¼ cup roasted, salted pistachios, finely chopped 1 Tbsp. chopped fresh mint leaves 1 tsp. lemon zest 1. Preheat oven to 400ºF. Slice butternut squash in half lengthwise and scoop out seeds. Score the flesh in a crosshatch design and arrange on a large rimmed baking sheet or 9x13-inch baking pan. Arrange bell pepper and onion segments around squash and drizzle everything with olive oil. Mix spices (turmeric, ginger, paprika, salt, and pepper) in a small bowl and sprinkle evenly over vegetables. Turn butternut squash so it’s cut-side down. Place garlic cloves in a small piece of foil or parchment paper and lightly drizzle with olive oil. Wrap loosely and place in baking pan. Transfer pan to the oven and roast until the squash is fork-tender, about 60 minutes. 2. Meanwhile, prepare Pomegranate Gremolata by combining pomegranate arils, pistachios, mint, & lemon zest in a small bowl. 3. Once the veggies are almost done roasting, combine broth and coconutmilk in a small saucepan and bring to a gentle simmer. 4. Scoop out the flesh of the roasted butternut squash and transfer it a blender. Add roasted bell pepper and onion segments, along with garlic (removed from skin), silken tofu, and warm broth mixture. Blend on high speed until smooth and creamy. Add 1 Tbsp. of fresh lemon juice; stir to combine. Taste and adjust seasonings as needed. Pour soup into bowls and garnish with Pomegranate Gremolata and a drizzle of olive oil, if desired.
Valentine’s Day is coming up and what better way to start each day than with chocolate covered strawberry oats?! I used @califiafarms’s new Organic Soymilk in these oats. Made with only 3 simple ingredients, no gums or oils, and it has the best mild taste. The perfect addition to your morning breakfast! #CalifiaPartner Ingredients (for 1 serving): •1/2 cup rolled oats •3/4 cup @califiafarms Organic Soymilk •1/3 cup freeze dried strawberries •1 tbsp chocolate cups •1 tbsp chia seeds •1 scoop plant-based protein powder of choice Chocolate topping: 1 tbsp chocolate chips + 1 tsp coconut oil Instructions: Combine all of the oat ingredients in a jar and refrigerate overnight. Before serving, melt the chocolate + coconut oil in a small microwave safe bowl. Pour over the cooled oats and place back in the fridge for 5-10 minutes, until it hardens just a bit. Then you have a crunchy piece of chocolate in every bite! #chocolatecoveredstrawberries #easybreakfast #mealprep #valentines
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8mo ago
califiafarms
Valentine’s Day is coming up and what better way to start each day than with chocolate covered strawberry oats?! I used @califiafarms’s new Organic Soymilk in these oats. Made with only 3 simple ingredients, no gums or oils, and it has the best mild taste. The perfect addition to your morning breakfast! #CalifiaPartner Ingredients (for 1 serving): •1/2 cup rolled oats •3/4 cup @califiafarms Organic Soymilk •1/3 cup freeze dried strawberries •1 tbsp chocolate cups •1 tbsp chia seeds •1 scoop plant-based protein powder of choice Chocolate topping: 1 tbsp chocolate chips + 1 tsp coconut oil Instructions: Combine all of the oat ingredients in a jar and refrigerate overnight. Before serving, melt the chocolate + coconut oil in a small microwave safe bowl. Pour over the cooled oats and place back in the fridge for 5-10 minutes, until it hardens just a bit. Then you have a crunchy piece of chocolate in every bite! #chocolatecoveredstrawberries #easybreakfast #mealprep #valentines
my favorite breakfast for my favorite wife: saffron chia pudding using @califiafarms Organic Soymilk #califiapartner Recipe: Mix 1/2 cup chia seeds with 1 1/4 cup Califia Farms Organic Soymilk and allow to set overnight in the fridge. Crush 5-6 saffron strands and bloom with 2 tbsp warm soy milk. Add to chia pudding. Top with blueberries, sliced almonds and organic local honey. Enjoy!
291K
4.87K
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3mo ago
califiafarms
my favorite breakfast for my favorite wife: saffron chia pudding using @califiafarms Organic Soymilk #califiapartner Recipe: Mix 1/2 cup chia seeds with 1 1/4 cup Califia Farms Organic Soymilk and allow to set overnight in the fridge. Crush 5-6 saffron strands and bloom with 2 tbsp warm soy milk. Add to chia pudding. Top with blueberries, sliced almonds and organic local honey. Enjoy!
This Spring Green Coconut Soup has a silky coconut base with green curry, ginger and peak-season veggies! 🌿 Get the recipe with the link in @foodnetwork’s bio.
254K
1.04K
10
7mo ago
califiafarms
This Spring Green Coconut Soup has a silky coconut base with green curry, ginger and peak-season veggies! 🌿 Get the recipe with the link in @foodnetwork’s bio.
Manana Cafe in action 🍌 @califiafarms #CalifiaPartner
253K
4.81K
37
1mo ago
califiafarms
Manana Cafe in action 🍌 @califiafarms #CalifiaPartner
This carrot cake-inspired matcha will really put a spring in your step 💚 Get the recipe with the link in @foodnetwork’s bio.
239K
828
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6mo ago
califiafarms
This carrot cake-inspired matcha will really put a spring in your step 💚 Get the recipe with the link in @foodnetwork’s bio.
Charred Corn and Edamame Quinoa Salad with Scallion Ranch. A protein- and fiber-filled summer salad that’s nourishing, filling, and completely plant-based. The star of the show is the Scallion-Soy Ranch, which gets its creamy character from @califiafarms Organic Soymilk. Made with the simplest ingredients (and 8g protein per serving!), its mild, neutral taste gives it endless versatility in both sweet and savory applications. It’s quickly become my go-to plant milk for smoothies, baking, and creamy dressings. #califiapartner Here’s what you need: ▢ 1 cup dry quinoa ▢ 1 1/2 cups frozen shelled edamame ▢ 2 large ears fresh corn ▢ 3/4 tsp. ground cumin ▢ kosher salt + black pepper ▢ 1 large ripe avocado, divided (a portion of this is used in the dressing) ▢ 1/2 cup coarsely chopped fresh cilantro ▢ 1/3 cup roasted pistachios (sub toasted pepitas) ▢ 1 fresh jalapeño Charred Scallion Ranch ▢ 1 Tbsp. extra-virgin olive oil (for cooking scallions) ▢ 3 scallions ▢ 3/4 cup Califia Farms Organic Soymilk ▢ 1/4 large, ripe avocado (~3 to 4 Tbsp.) ▢ 2 Tbsp. finely chopped fresh dill (or 1 tsp. dried dill) ▢ 1 Tbsp. fresh lemon juice ▢ 2 tsp. white wine vinegar ▢ 1 tsp. white miso paste ▢ 1 tsp. granulated garlic (or garlic powder) ▢ 1/2 tsp. onion powder ▢ 1/2 tsp. each kosher salt and black pepper For the FULL recipe, comment “Full recipe” below and I’ll send it directly to your DMs! You can also click the link in my bio for full access to ALL of my recipes!✨ #dairyfree #lunchideas #edamame #quinoasalad
234K
3.94K
790
4mo ago
califiafarms
Charred Corn and Edamame Quinoa Salad with Scallion Ranch. A protein- and fiber-filled summer salad that’s nourishing, filling, and completely plant-based. The star of the show is the Scallion-Soy Ranch, which gets its creamy character from @califiafarms Organic Soymilk. Made with the simplest ingredients (and 8g protein per serving!), its mild, neutral taste gives it endless versatility in both sweet and savory applications. It’s quickly become my go-to plant milk for smoothies, baking, and creamy dressings. #califiapartner Here’s what you need: ▢ 1 cup dry quinoa ▢ 1 1/2 cups frozen shelled edamame ▢ 2 large ears fresh corn ▢ 3/4 tsp. ground cumin ▢ kosher salt + black pepper ▢ 1 large ripe avocado, divided (a portion of this is used in the dressing) ▢ 1/2 cup coarsely chopped fresh cilantro ▢ 1/3 cup roasted pistachios (sub toasted pepitas) ▢ 1 fresh jalapeño Charred Scallion Ranch ▢ 1 Tbsp. extra-virgin olive oil (for cooking scallions) ▢ 3 scallions ▢ 3/4 cup Califia Farms Organic Soymilk ▢ 1/4 large, ripe avocado (~3 to 4 Tbsp.) ▢ 2 Tbsp. finely chopped fresh dill (or 1 tsp. dried dill) ▢ 1 Tbsp. fresh lemon juice ▢ 2 tsp. white wine vinegar ▢ 1 tsp. white miso paste ▢ 1 tsp. granulated garlic (or garlic powder) ▢ 1/2 tsp. onion powder ▢ 1/2 tsp. each kosher salt and black pepper For the FULL recipe, comment “Full recipe” below and I’ll send it directly to your DMs! You can also click the link in my bio for full access to ALL of my recipes!✨ #dairyfree #lunchideas #edamame #quinoasalad

Califia Farms (@califiafarms) Instagram Stats & Analytics

Califia Farms (@califiafarms) has 339K Instagram followers with a 2.74% engagement rate over the past 12 months. Across 162 posts, Califia Farms received 350K total likes and 13.5M impressions, averaging 2.16K likes per post. This page tracks Califia Farms's performance metrics, top content, and engagement trends — updated daily. To benchmark @califiafarms against other accounts, use Socialpruf's Instagram competitor analysis tool.

Califia Farms (@califiafarms) Instagram Analytics FAQ

How many Instagram followers does Califia Farms have?+
Califia Farms (@califiafarms) has 339K Instagram followers as of October 2026.
What is Califia Farms's Instagram engagement rate?+
Califia Farms's Instagram engagement rate is 2.74% over the last 12 months, based on 162 posts.
How many likes does Califia Farms get on Instagram?+
Califia Farms received 350K total likes across 162 posts in the last 12 months, averaging 2.16K likes per post.
How many Instagram impressions does Califia Farms get?+
Califia Farms's Instagram content generated 13.5M total impressions over the last 12 months.
Can I compare Califia Farms with other Instagram accounts?+
Yes. Add @califiafarms to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.