Organic Unsweetened Plain Cashew & Coconut Yogurt Alternative

How it scored 85 / 100

Nutrition snapshot

Ingredients 13 listed

• 1 Filtered Water
  Water that has passed through a filtration process to remove impurities.
  Safe
• 2 Cashew Nuts
  Seed of Anacardium occidentale, eaten roasted, salted, or used in cooking.
  Low
• 3 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 4 Coconut Cream
  The thick, fat-rich layer obtained from grated coconut meat, with most water removed.
  Safe
• 5 Locust Bean Gum
  Galactomannan polysaccharide extracted from seeds of the carob tree (Ceratonia siliqua).
  Low
• 6 Agar
  Agar-agar: a hydrocolloid polysaccharide extracted from red algae (class Rhodophyceae).
  Low
• 7 Probiotic Cultures
  Live microorganisms (typically Lactobacillus and Bifidobacterium species) added to or naturally present in fermented foods.
  Low
• 8 Lactiplantibacillus Plantarum
  A lactic acid bacterium (formerly Lactobacillus plantarum) used as a probiotic and starter culture.
  Low
• 9 Lactobacillus Acidophilus
  Probiotic lactic-acid bacterium used as a starter culture and live probiotic.
  Safe
• 10 Bifidus
  Live bacteria of the genus Bifidobacterium, commonly added as a probiotic culture to fermented dairy and supplements.
  Low
• 11 Lactobacillus Lactis
  Lactic acid bacterium (correctly Lactococcus lactis); a starter culture used in fermented dairy and many other foods.
  Safe
• 12 Coconut
  Fruit of Cocos nucifera palm, used fresh, dried, as flesh, milk, water, or oil.
  Low
• 13 Streptococcus Thermophilus
  A lactic acid bacterium used as a starter culture in fermented dairy products such as yogurt and certain cheeses.
  Safe