Yogurts with higher fat contents add the most moisture and richness, which is why you’ll often see recipes call for “full-fat” in the ingredients list. Like buttermilk and sour cream, the acidity in yogurt reacts with baking soda to lift a cake or batch of muffins as it bakes, making it a favorite ingredient in recipes that require significant rise. Yogurt makes baked goods moist and tender, with a subtle and balancing tang. The results were all edible, but a few products in particular rose above the rest if you’ve ever been a baker, standing in front of a yogurt cake, asking it to not trigger your lactose intolerance, this one’s for you. At least, until now, because I convinced my workplace to let me test 10 of the leading brands to determine the very best nondairy yogurts for baking. If I could buy a plant-based version instead-if I knew which of the myriad options at my grocery store would actually make for a good cake-I absolutely would, but the risk of ruining dessert has always seemed too great. I love adding a scoop to a jam-swirled snacking cake or batch of tangy fried doughnuts, but I’m not a yogurt-eater in regular life, so I always have to buy a container specifically for baking. It’s really neat to see how they’ve been able to ditch the dairy but deliver a flavor profile that’s an almost direct clone of similar dairy based products.Yogurt is often the ringer ingredient in a baked good, the unassuming addition that is actually doing way more work than it seems. Overall, Forager’s Cashewgurt is an innovative and well-executed plant-based answer to the growing drinkable yogurt category. While it seems logical for an Unsweetened flavor, the fruit flavors might be more appealing if they were offered in single serve format. The one question we do have is whether or not a multiserve is the right approach for this product line. On the other hand, it does put it in the proper context and help make the product feel intuitive - and it skirts around the still-developing plant-based dairy naming controversy pretty well. Maybe our opinion on this will change, but it feels somewhat clunky to say. However, we do have mixed feelings about “Cashewgurt” as a name. On the outside, we feel as though they’ve done a nice job of creating something that’s consistent with the Forager brand. And in all cases, we’re really impressed with what they’ve been able to create with this plant-based formulation. But if you’re looking for something to use as a base - perhaps for a smoothie - Unsweetened definitely fits the bill. The fruit flavor also really helps cut the tang that you’ll find in the unsweetened offering. While they do add a modest amount of sugar (15g per 8oz versus 1g per 8oz for the unsweetened), they are quite mild. We found the two fruit flavors to be preferable to the unsweetened. In fact, the flavor and consistency are so well done that they could certainly fool people’s palates into thinking they are having a dairy-based yogurt drink. In the case of the fruit flavors, fruit and cane sugar are also added.Īs far as their taste is concerned, these products are indeed very similar to drinkable yogurt. The innovative formulation, which is USDA Organic, includes the cashew milk, thickeners (cassava root, rich starch, corn starch, etc.), plant-based lactic acid, and live probiotics. multiserve format and is available in three flavors, each of which are mainstays of the yogurt category: Unsweetened Plain, Wild Blueberry, and Strawberry. The product is being launched in a 28 oz. Positioned as a drinkable yogurt alternative, Forager’s Cashewgurt is a blend of cashew milk and live probiotic kefir cultures.
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