Almond Kefir/ Fermented Almond Milk
Almonds have an amazing nutritional profile, filled with protein, healthy fats, vitamins and minerals. This is an easy, digestible way to get them into your diet and benefit your gut health as well. Because it is cultured, it is filled with probiotics, amazing to fortify your digestive tract when taken daily. Start off with small doses in smoothies, about 1/4c to start. It is sour in nature and adds this amazing yogurt sort of lassi flavor that pairs incredibly well with fruits such as strawberries, pineapples, and mangoes. For a creamier milk, you can remove the skins…I am too busy to add the step, I do not mind the skins!
1c raw almonds, sprouted (soaked overnight, drained)
8c water
4 capsules vegan probiotic, opened into the milk and stirred
In a blender, combine the nuts with the 1/3 of the water and blend until completely smooth. Add the remaining water and blend again until completely blended. Pour the cream though a nutmilk bag or through a fine mesh strainer into a glass pitcher or wide mout ball jar- discard the pulp or make use of it in smoothies, crackers etc.
Add in the probiotic and gently stir with a wood spoon. Cover with a cloth and place in a warm spot overnight to let the culture do its thing. When ready, the “kefir” will be under a layer of fatty almond cream- at this point you can separate the clearest liquid from the solids (Kefir) or you can combine it and use this for your smoothies (fermented almond milk). You can reserve about 1/4c of the kefir to use as a starter for your next batch, and you can continue to do so for 3-4 more batches.
The kefir can be flavored further. One of my favorites is to add orange slices and a little bit of sweetener and let that sit once again overnight- then refrigerated. This recipe can also be blended altogether and enjoyed as a orange creamsicle style smoothie.
The Vegan Love Project 