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 Pecan milk in the recipe below.
Cover nuts in water and soak for at least 6 hours or overnight.
Strain pecans. Discard this water.
Place pecans and 4 cups of fresh water in a blender. Blend on high speed until pecans are incorporated and blended into a smooth consistency.
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.
Add kefir grains and date paste or some type of raw sugar to the jar.
Place a lid on the jar and let it sit for 18 -24 hours or until tart or sour tasting. It might separate into whey and curds. This is normal for non-dairy milks.
Strain out kefir grains and place pecan 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 pecan milk to culture again, making sure to add more date paste or sugar and repeat steps 1-4 again.