Cashew milk

Cashews are high in nickel and the drink carries what the blending puts in - these beverages are ground thick rather than strained, so less is left behind than with a filtered nut milk. No measurement of the drink itself was available, so this level is derived from the nut.

Cashew milk is a few percent cashews in water, and the dilution is the whole FODMAP answer: a glass carries a fraction of a handful - and the nut itself, one of the highest-FODMAP nuts on this axis, has its own entry here.

Cashew milk is mostly water with a few nuts blended in and often strained, which dilutes a high-GOS nut into a low-GOS drink. The ratio is the whole story, and a homemade version with a cup of nuts is not the same product.

Cashew milk carries almost no sucrose of its own - the nut or seed it is made from has little, and water makes up most of the carton. What decides the answer is whether the maker sweetened it, and the same brand often sells both. Read the sugar line, not the name.

Cashews are moderate in salicylate but the milk is mostly water — typically a small percentage of nut, which is what brings it down to this level.

Cashew milk is blended from a nut that is high in oxalate, and unlike most plant milks it is usually made WITHOUT straining — the whole nut goes into the glass. Most brands are fortified with calcium, which is the one thing working the other way: it binds part of the drink's own oxalate and part of the meal's.