Cashewmilk (Filtered Water, Cashews*), Mango*, Cane Sugar*, Tapioca Starch*, Coconut Cream*, Pectin, Lemon Juice Concentrate*, Turmeric Extract* (For Color), Live Active Cultures (S. Thermophilus, L. Bulgaricus, B. Bifidum, B. Lactis, L. Acidophilus, L. Casei, L. Paracasei, L. Plantarum, L. Rhamnosus).
Allergens: Cashews & Coconut
We ferment our products the traditional way—using live, gut-healthy cultures—instead of adding powdered, off-the-shelf probiotics in at the end. This means you’re guaranteed over 1 billion live active probiotic CFUs in every serving!
All our Cashewgurt® and Probiotic Cashewgurt® products contain in excess of 1 billion live active cultures per gram at the time of manufacture. This culture count meets or exceeds industry accepted criteria such as “Live & Active Cultures” seal program of the National Yogurt Association (NYA).
We searched far and wide to find cashews that met our very strict standards: organic, ethically sourced and sustainably farmed. We found them in Vietnam and the Ivory Coast where they don’t need irrigated water, an increasingly precious resource, to thrive. We work with a small group of farmers who care deeply about their workers and about producing the best cashews possible.
We believe plants are better for you and the planet. Here’s why: Climate change is the biggest challenge we face right now; our civilization hangs in the balance. In fact, the scientists say that avoiding meat and dairy products is the single biggest way to reduce your environmental impact on the planet. (Yes, it’s even more important than driving an electric car). We were founded on the belief that everyone can make a difference, and so we make simple, organic, plant-based foods made with nuts, seeds, ancient grains and vegetables. They’re the key to a healthy life and to a more viable planet. Read more about plant-based.
We are not a “big food” company. We have been family-run and operated since we made our first bottle of juice. We put a lot of love and care into the foods we craft because we want them to taste exceptional and to make a real difference in the world. Everything is made from scratch by a small, passionate team of Foragers at our own facility in Indio, California.
The simple answer is this: because we’re dairy-free, our acidity is lower and so you don’t get that super tangy flavor you’d find in milk-based cultured products. The more detailed answer is that the differences in the composition of the base “milk” (in our case, Cashewmilk) and the different macro and micronutrients available for cultures to ferment affect acidity levels. In cultured dairy products, the bio-available nutrients and milk sugars (lactose) are converted into lactic acid which results in higher acidity and tartness.
The main difference is the consistency of the two products: Cashewgurt® is spoonable, like a yogurt, while our Probiotic Cashewgurt® is drinkable, like a kefir. Additionally, the cultures in the two products are different. As is typical with kefir (or Kefir-like) products, the number of the cultures is greater, and while not as tart as traditional dairy kefir, our drinkable Probiotic Cashewgurt® has a bit more tang than our spoonable Cashewgurt®.
Michele L. Seattle, WA
Judy H. Marblehead, MA
Melissa M. Tacoma, WA
Dane B., @calirevolt