This recipe has only two ingredients and is so easy to make. And, it tastes just like nut butter—you can’t even tell that there’s kefir mixed in—which is why I love it so much. You can use this any way you’d normally use nut butter. Stuff it in celery—fermented or regular. Make a peanut butter and jelly sandwich. Spread it on apples or other fruits - whatever you want. You’re sure to love its creamy texture.
Storage note: This can be stored in the fridge for two weeks or longer. The kefir will continue to eat the sugars out of the nut butter and will result in a tarter taste over longer periods of time.