Why 10 Billion CFU’s and non-dairy probiotics matter
Cashews delicate flavor and silky texture make them better for creating a neutral and creamy dairy-like taste experience. Although cashews don’t yet enjoy the popular awareness of some other nuts, these under-appreciated nuts are at the top of most best nut nutrition lists. Like other nuts, cashews are provide are a great source for protein as well as being loaded with healthy monounsaturated fats, and a good source of several key minerals like phosphorus, magnesium, manganese and most particularly copper.
Forager Project Cashewmilk provides a wonderful base for dairy-free alternative products. This base is further complemented and enhanced by our processing techniques and our unique combination and variety of probiotics.
As is typical with Kefir (or Kefir like) products the number of the cultures is greater than most spoonable yogurts. While not as tart as traditional dairy Kefir, our Probiotic Cashewgurt® has a bit more tang to the flavor profile than our spoonable Cashewgurt®. Differences in composition of the base “milk” and the different macro/micro nutrients available for cultures to ferment impacts acidity levels. The bio-available nutrients and milk sugars (lactose) in cultured dairy products are converted into lactic acid which results in higher acidity and a more tart taste.
Our number and variety make our probiotics unique in the alternative yogurt category. We use a specific blend of 10 different probiotics (S. THERMOPHILUS, L. BULGARICUS, L. CREMORIS, L. ACIDOPHILUS, BIFIDUS, B. LACTIS, L. CASEI, L. PARACASEI, L. PLANTARUM, L. RHAMNOSUS) to create amazing taste and texture as well as deliver a product that is effective in providing the digestive benefits associated with cultured products.
Forager Project is a family-owned and operated organic food company, crafting plant-based foods in California since 2013.