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The tallest tree in the forest was once just a little nut that held its ground.
Cashew Apple Tree
Cashews Have Wonderful Health Benefits
This is a cashew apple tree. Cashew nuts are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple grown mostly in Brazil. Interesting, isn't it? Cashews are all the rage these days and used in all kinds of health food dishes - and for good reason. They're delicious and good for you.
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.
My husband's aunt, Carolyn, sent me a message. She found an easy way to make almond kefir and wanted to share it with me. It turned out wonderfully, so I decided to try it with cashews and the result was a deliciously creamy cashew kefir. It's a different method and quite easy, no straining of the nuts in a nut bag, and I think you will love it. If you can't have dairy, I think cashew kefir is a great alternative with tons of probiotics.
Cashew Kefir
Ingredients
Cashew milk
- 1 cup whole raw cashews - unsalted or salted can be used
- 4 cups Water spring or filtered with minerals
Cashew Kefir (if using Live Milk Kefir Grains)
- 1-2 tablespoons Live Kefir Grains
- 4 cups cashew milk
- 1 teaspoon Prebio Plus - or raw sugar
Cashew Kefir (if using Easy Kefir powder packets)
- 1 package Easy Kefir
- 4 cups cashew milk
- 1 teaspoon Prebio Plus - or raw sugar
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Instructions
Cashew Milk
- 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.
Cashew Kefir (if using Live Milk Kefir Grains)
- Add 1 quart of cashew milk to a glass jar.
- Add kefir grains and Prebio Plus 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.
Cashew Kefir (if using Easy Kefir powder packets)
- Add 1 quart of cashew milk to a glass jar.
- Add Prebio Plus or some type of raw sugar to the jar.
- Mix in 1 packet Easy Kefir with a spoon or whisk or until all ingredients are thoroughly combined.
- Place a lid on the jar and let it sit for 8 to 24 hours or until tart or sour tasting.
- Place cashew kefir in the refrigerator or enjoy immediately. It should keep for at least a month although it will continue to get more sour and tart.
- If you like to make more kefir, take 1/4 cup of this mixture and 3 - 3/4 cups of fresh cashew milk, and 1 tsp of Prebio Plus and culture again for 18 -24 hours or until tart.
- You can do this many many times over or until it stops working and making the milk tart. Then you will need a new Easy Kefir package.
Notes
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