Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple grown mostly in Brazil. Cashews are ripe with proanthocyanidins, a class of flavanols that actually starves tumors and stops cancer cells from dividing. They're also abundant in essential minerals, especially manganese, potassium, copper, iron, magnesium, zinc, and selenium. Plus, they taste delicious and they're my husband's favorite nut (besides me!). So I decided to make kefir with them which turned out delicious!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 then 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.
Course: Breakfast, Main Dish
1cupwhole raw cashewsunsalted or salted can be used
Place cashews and water in a blender. Blend on high speed until cashews 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.)
Use immediately to make cashew kefir or store in the fridge for a week.
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.
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.