The demand for plant-based alternatives to animal-derived foods, such as dairy products, is steadily growing (Falkeisen et al., 2022). Foods that were once routinely homemade, like nut-based dairy analogs and soaked nuts (Swinehart et al., 2023), are now available in a wide variety of industrially produced types. Plant-based options, such as those made from cashew nuts, are a common protein source in many cheese analogues (Craig et al., 2022). In fact, one study showed that replacing 40% of soy milk with cashew milk increased consumer preference due to the enhanced organoleptic properties imparted to the product (Oyeyinka et al., 2019).

The production of plant-based cheese analogues involves transforming these plant ingredients into matrices that replicate the texture and sensory characteristics of conventional cheeses. This is generally achieved by dispersing dry ingredients in water, combined with the addition of oils or fats. Through mechanical or heat processes, this mixture is converted into a stable emulsion, resulting in a uniform matrix with a texture similar to that of cheese (Jacob Bergsma, 2017; Sözeri Atik and Huppertz, 2025). Although the manufacturing process of these analogues has been extensively studied (Alehosseini et al., 2025; Sözeri Atik and Huppertz, 2025), recent research has focused on developing various processing (Dobson and Marangoni, 2023; Liu et al., 2023; Mefleh et al., 2022) and fermentation strategies (Chen et al., 2020; Fabiszewska et al., 2024; Tabanelli et al., 2018) to confer characteristics similar to those of animal-derived products.

Common ingredients in cheese analogs, such as nuts, peanuts, cashews, and starch, pose significant microbiological risks throughout the production chain, from cultivation to final processing. Salmonella spp. is a major concern in low-moisture foods due to its long-term persistence (Brar and Danyluk, 2018), while other pathogens, including Bacillus cereus, Clostridium botulinum, Clostridium perfringens, Cronobacter sakazakii, Escherichia coli O157:H7, Listeria monocytogenes, and Staphylococcus aureus, can contaminate these matrices mainly via soil or other sources of contamination (Beuchat et al., 2013). The high lipid content of cheese analogs may enhance pathogen resistance to thermal treatments, complicating their complete inactivation (Brar and Danyluk, 2018).

Several studies have reported pathogen presence in nuts and peanuts even after processing, highlighting the microbiological hazards of these raw materials. Salmonella spp. has been detected in nuts and cashews (Zhang et al., 2017) and Enterobacteriaceae, including E. coli and Salmonella spp., were frequently found along the peanut production chain (Nascimento et al., 2018). Fungal contamination is also a concern, as these microorganisms can grow in the raw materials and produce mycotoxins (Lamboni et al., 2016).

Regarding microbiological risks associated with cheese analogues, the studies available to date present important limitations that underscore the innovative contribution of our manuscript. Although Willis et al. Santos et al. (2024), analyzed a large number of samples, their work was limited to products from England and did not provide details on formulation bases, brands, or product varieties, while assessing only a restricted group of microorganisms. Similarly, Jaeger et al. Santos et al. (2024) examined just 11 additive-free, ripened products from two European countries, offering only a limited view of the market. In addition, evidence from Kyrylenko et al. (2023) and Louvau and Harris (2023) points to contamination in base ingredients of plant-based dairy alternatives, reinforcing the need to investigate microbial safety in final products. Recent outbreaks linked to cheese analogues (Lewis et al., 2023; Schmitt et al., 2018) further highlight the absence of specific regulations for this category. By analyzing 74 samples encompassing multiple brands, varieties, formulation bases, and a broader range of microbial groups, including molds, yeasts, psychrotrophs, mesophilic aerobic spores, lactic acid bacteria, Salmonella spp., and B. cereus spores, our manuscript addresses these gaps. Moreover, because many cheese analogues are produced using low-water activity bases and undergo thermal treatments of 80–90 °C (Grossmann and McClements, 2021; Jacob Bergsma, 2017), our findings provide timely and relevant insights that can guide future microbiological standards and improve consumer safety. In this context, this study aimed to evaluate the microbial quality of different varieties of plant-based cheese analogues using culture-dependent methods, as well as to investigate the behavior of various foodborne pathogens, including Listeria monocytogenes, Salmonella Typhimurium, Bacillus cereus, Pseudomonas aeruginosa, Escherichia coli, and Cronobacter sakazakii. The analyses were carried out in major varieties of cashew nut-based cheese analogues (Fresh Minas, Mozzarella, Cheddar, Requeijão, and Parmesan), both at the recommended storage temperature and at temperatures optimal for pathogen growth, throughout the manufacturer-recommended consumption period after opening.