TY - JOUR AU - Zeldman, Jamie AU - Rivero-Medoza, Daniela AU - Dahl, Wendy J PY - 2020/10/13 Y2 - 2024/03/28 TI - Plant-Based Milks: Cashew: FSHN20-51/FS413, 10/2020 JF - EDIS JA - EDIS VL - 2020 IS - 5 SE - Food Science and Human Nutrition DO - 10.32473/edis-fs413-2020 UR - https://journals.flvc.org/edis/article/view/124814 SP - AB - <p>The availability and consumption of plant-based milk alternatives have been on the rise. Sales of nondairy milk alternatives have more than doubled,&nbsp;whereas consumption of traditional cow's milk has dropped.&nbsp; This increase may be due to plant-based milks being perceived as "natural," as well as a rise in veganism and avoidance of lactose.&nbsp;The primary plant-based dairy alternatives are almond, soy, coconut, cashew and rice. This new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department discusses the nutritional content, potential health benefits, and potential risks of cashew milk.&nbsp;Written by Jamie Zeldman, Daniela Rivero-Medoza, and Wendy J. Dahl.<br><a href="https://edis.ifas.ufl.edu/fs413">https://edis.ifas.ufl.edu/fs413</a></p> ER -