Nut kefir made from cashews and almonds
A source of healthy fats and protein, this nut-based kefir made from cashews and almonds supports gut health thanks to probiotics. Its delicate flavor and creamy texture make it a great addition to various dishes.
Nut kefir made from cashews and almonds is soft, slightly tangy, and thick due to the psyllium. This is a lactose-free fermented drink suitable for a keto diet.
Soak cashews (57 g dry, about 80 g after soaking) and almonds (62 g dry, about 80 g after soaking) in cold water for 4-5 hours in the refrigerator.
Rinse the nuts, transfer them to a blender, add water (1000 g), and blend until smooth. Optionally, add a little salt or erythritol to taste.
Strain the nut milk through a bag or sieve. Pour it into a pot and heat to 90 °C, then cool it down to about 40 °C.
Add psyllium (4 g), mix well, then add yogurt starter culture (1 g or according to the manufacturer’s instructions). Transfer to a clean jar.
Leave to ferment in a warm place for 10-12 hours. Before consumption, blend until smooth and refrigerate. Store for 3-4 days.
If you have any questions about the recipe "Nut kefir made from cashews and almonds", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
