Over the past 40 years, consumption of cashews and other nuts in the U.S. has markedly increased, due to their nutritional properties and perceived health benefits.^1,2 Plant-based dairy food alternatives are also increasing in popularity and are capturing a small but robust part of the global food market. In the U.S., retail sales of plant-based milk and dairy alternatives totaled $2.6 and $2.1 billion dollars, respectively, in 2021. Annual retail sales of plant-based cheese alternatives increased 85 percent from 2018 to 2021.³ This increase in popularity has led to a variety of plant-based alternative foods being available to consumers, including those made from almonds, soy, coconut, oats, and emerging products made of lupine and cashews.^4,5 Currently, the U.S. has not established compositional requirements for any nut-based milk alternatives or nut-based cheese alternatives. However, in February 2023, FDA published a draft guidance on the labeling of plant-based milk alternatives and the use of voluntary nutrient statements.⁶

Nut-based milk alternatives are generally made from liquid-based extracts of plant materials. In addition to water and plant extracts, products may contain other ingredients such as sweeteners, salt, oils, functional ingredients, flavorings, and vitamin and mineral fortifications.⁷ The fluid obtained from the breakdown of nuts soaked in water and homogenized is similar to the appearance of cow's milk.^5,8 Nut-based cheese alternatives are also products made from the liquid extracts of nuts with the addition of other ingredients. They are shaped and may be processed similarly to dairy milk-based cheese, such as by fermentation.⁹