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    Home»Healthy Recipe»How to Make Vegan Kefir
    Healthy Recipe

    How to Make Vegan Kefir

    By chefaliceMay 7, 2018No Comments1 Min Read
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    The Cultured Cook Delicious Fermented Foods with ProbioticsTraditionally kefir is made using cow’s milk, but you can also make kefir with plant-based milks. Here’s a simple recipe for making your own kefir from cashew milk, but feel free to try other types of milk as well, such as almond, sunflower seed, or coconut. The sweetener feeds the kefir microbes, so there will be minimal sugar left in the final product. You’ll notice that the grains will grow in number over time. You only need about one tablespoon of kefir grains to keep your kefir going, so you can remove the extras and either eat them, give them to friends, or put them in the compost.

    • Yield: 1 quart/liter

    Ingredients

    • 1 quart (or liter) filtered water
    • ½ cup raw, unsalted cashews
    • 1 teaspoon coconut sugar, pure maple syrup, or agave nectar
    • 1 tablespoon kefir grains
    • Mandarin sections for garnish (optional)
    How to Make It
    1. In a blender, blend together the water, cashews, and coconut sugar (or maple syrup or agave nectar) until it is smooth and creamy. Pour the cashew milk into a 1½- to 2-quart glass jar, making sure that it is less than ²/³ full. Add the kefir grains, stir, and place the cap on the jar.
    2. Leave the jar at room temperature for twenty-four to forty-eight hours, gently agitating it periodically. The cashew milk will become somewhat bubbly, then it will begin to coagulate and separate; simply shake it to remix the kefir, or scoop out the thicker curds and use them as you would use soft cheese or sour cream. Refrigerate for up to one week. When ready to serve the kefir, pour it into a glass and garnish the rim of the glass with mandarin sections, if desired.
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