Cashew cheese

Cashew cheese is notable for nickel, FODMAPs, histamine, oligosaccharides, tyramine and oxalates. Clear on lactose, gluten, fructose, sorbitol, sucrose and salicylate.

Cashew cheese contains moderate levels of nickel. Cashew cheese is blended cashews with cultures and salt - a concentrated nut preparation wearing the name of a dairy product. It carries the cashew's nickel, and it is eaten in cheese-sized portions rather than nut-sized ones.

Cashew cheese contains only low levels of FODMAPs. Cashew cheese is built on a diluted or small-quantity ingredient, and the serving is what keeps it low. The FODMAP thresholds are set per portion rather than per concentration: a spoonful of a moderate ingredient and a bowl of a low one can land in the same place, which is how the same nut is high whole and low as a spread.

Cashew cheese contains only low levels of histamine. Cashew cheese is blended nuts with a culture, and the culture is the variable: a quick-set version is low, an aged one builds histamine like the dairy cheese it imitates. The name covers both.

Cashew cheese contains only low levels of oligosaccharides. Cashew cheese is the opposite of cashew milk: the nuts and their GOS are concentrated rather than diluted, and nothing is strained out. This level applies to a slice-sized portion, and a spread eaten by the spoonful crosses it quickly. Amounts vary by brand and recipe, so always check the label of the exact product.