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Cashew Kefir
When making non dairy kefir, you just need to be sure the non dairy milk has eight grams of carbohydrates to give the bacteria something to eat. It takes the sugars and makes it into probiotics for you. You don’t get the sugar but instead lots of healthy probiotics. If it doesn’t have eight grams of carbohydrates than you can add one teaspoon of date paste, or raw sugar, per quart. I have placed the recommended amounts for cashew milk in the recipe below. ~Donna
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Ingredients
Cashew milk
  • 1cup whole raw cashewsunsalted or salted can be used
  • 4cups Water
Cashew Kefir (if using Live Milk Kefir Grains)
Cashew Kefir (if using Easy Kefir powder packets)
Servings: quart
Units:
Instructions
Cashew Milk
  1. Place cashews and water in a blender. Blend on high speed until cashews are incorporated and blended into a smooth consistency.
  2. If you want a thinner consistency, strain this mixture through a nut bag to remove the small pieces. For a thicker consistency, leave the pulp in. (It might stick to the kefir grains but it doesn't hurt them.)
  3. Use immediately to make cashew kefir or store in the fridge for a week.
Cashew Kefir (if using Live Milk Kefir Grains)
  1. Add 1 quart of cashew milk to a glass jar.
  2. Add kefir grains and date paste or some type of raw sugar to the jar.
  3. Place a lid on the jar and let it sit for 18-24 hours or until tart or sour tasting.
  4. Strain out kefir grains and place cashew kefir in the refrigerator or enjoy immediately. This will last at least a month in the fridge but will continue to get more sour over time. Place the grains in fresh milk to culture again, making sure to add more date paste or sugar and repeat steps 1-4 again.
Cashew Kefir (if using Easy Kefir powder packets)
  1. Add 1 quart of cashew milk to a glass jar.
  2. Add date paste or some type of raw sugar to the jar.
  3. Mix in 1 packet Easy Kefir with a spoon or whisk or until all ingredients are thoroughly combined.
  4. Place a lid on the jar and let it sit for 8 to 24 hours or until tart or sour tasting.
  5. Place cashew kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.
  6. If you like to make more kefir, take 1/4 cup of this mixture and 3 - 3/4 cups of fresh cashew milk and 1 tsp of date paste and culture again for 18 -24 hours or until tart. You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy Kefir package.
  7. You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy Kefir package.
Recipe Notes

Nut milk kefir tends to separate because of the water, but this is normal. It also doesn't get thick like milk kefir does, but you can just shake it and drink it! It has tons of benefits.

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