Cultured Cashew Cream

Cultured cashew cream is a dairy-free alternative made from cashews that have been fermented with beneficial bacteria, similar to how yogurt or cheese is cultured. This process breaks down some of the cashew's components, creating a creamier texture and a slightly tangy flavor.

Manufacturers use cultured cashew cream as a base for plant-based cheeses, sour cream alternatives, and creamy sauces. Its texture and mild tanginess help mimic the mouthfeel and flavor of dairy products in vegan and dairy-free formulations.

Cultured cashew cream is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of plant-based fats and protein. International bodies like JECFA have evaluated similar fermented ingredients. Evidence does not suggest adverse health effects at typical consumption levels.