A source of probiotics and healthy fats, this vegan kefir made from nut milk promotes better digestion and strengthens the immune system. The delicate taste of cashews and the sweetness of dried apricots make it a pleasant addition to the diet.
Mix nut milk, such as cashew milk (500 g), with kefir grains (15 g). Add a little dried apricot (10 g) as a food source for the culture if you are using low-sugar milk.The dried apricot is needed here in small amounts to initiate fermentation. Some sugars will be consumed by the culture, but it is still better to drink the beverage in moderation, especially on a strict keto diet.Cover the jar with a cloth and leave it in a warm place for 12-24 hours. The mixture will thicken slightly, become sour, and a bit fizzy. Strain the kefir, keeping the grains, and store the beverage in the refrigerator.
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Mix nut milk, such as cashew milk (500 g), with kefir grains (15 g). Add a little dried apricot (10 g) as a food source for the culture if you are using low-sugar milk.
The dried apricot is needed here in small amounts to initiate fermentation. Some sugars will be consumed by the culture, but it is still better to drink the beverage in moderation, especially on a strict keto diet.
Cover the jar with a cloth and leave it in a warm place for 12-24 hours. The mixture will thicken slightly, become sour, and a bit fizzy. Strain the kefir, keeping the grains, and store the beverage in the refrigerator.
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