Walnuts have a wealth of polyunsaturated fats, which are better for you than saturated fats. They have a high amount of omega-3 fatty acids which helps reduce inflammation throughout the body. They also promote a healthy gut flora, and they may reduce the risk of some cancers. I love walnuts and they're one of my favorite nuts!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 walnut milk in the recipe below.
Place water and walnuts in a glass jar. You can cover it with a lid or leave uncovered.
Soak the walnuts for 6-8 hours, preferably overnight.
Drain them in a colander and rinse them with fresh water.
Place the walnuts and 4 cups of water into a blender and blend on high speed until walnuts 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 (if making kefir) but it doesn't hurt them.
Place the milk in a glass jar and use to make 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. It might separate into whey and curds. This is normal for non-dairy milks.
Strain out kefir grains and place walnut 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.