| Summary: | Cashew (<i>Anacardium occidentale</i>) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro gastrointestinal conditions. Two formulations were tested, without CB (Control Formulation—CF) and with CB (Test Formulation—TF), and the two strains most adapted to CB, the probiotic <i>Lacticaseibacillus paracasei</i> subsp. <i>paracasei</i> F19<sup>®</sup> and the starter <i>Streptococcus thermophilus</i> ST-M6<sup>®</sup>, were chosen to be fermented in the CF and the TF. During a 28-day period of refrigeration (4 °C), both strains used in the CF and TF maintained a population above 8.0 log CFU/mL. Strains cultured in the TF had a significant increase in total phenolic compounds and greater antioxidant potential during their shelf life, along with improved survival of F19<sup>®</sup> after in vitro-simulated gastrointestinal conditions. Our study revealed the promising potential of CB in the probiotic beverage. The CB-containing formulation (TF) also exhibited higher phenolic content and antioxidant activity. Furthermore, it acted as a protector for bacteria during gastrointestinal simulation, highlighting its potential as a healthy and sustainable product.
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