Is Fermented Cashew Milk (Dairy-Free Probiotic Drink) gluten-free?

Yes, Fermented Cashew Milk (Dairy-Free Probiotic Drink) is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Fermented Cashew Milk (Dairy-Free Probiotic Drink)?

Fermented Cashew Milk (Dairy-Free Probiotic Drink) is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 20m.

What equipment do I need to make Fermented Cashew Milk (Dairy-Free Probiotic Drink)?

To make Fermented Cashew Milk (Dairy-Free Probiotic Drink), you'll need: YINMIK Digital pH Meter for Food, OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display, Greater Goods High Capacity Kitchen Scale (22lb, Stainless Steel), Ellie's Best Pro Quality Nut Milk Bag, Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji, Ninja BN801 Professional Plus Kitchen System. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Fermented Cashew Milk (Dairy-Free Probiotic Drink) make?

This recipe yields approximately 4 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Fermented Cashew Milk (Dairy-Free Probiotic Drink)?

Once fermented to your liking, store Fermented Cashew Milk (Dairy-Free Probiotic Drink) in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

How to Make Fermented Cashew Milk (Dairy-Free Probiotic Drink)

Name: Fermented Cashew Milk (Dairy-Free Probiotic Drink)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 cup (140g) Raw cashews, preferably organic; 2 cups Filtered water for soaking; 3 cups (720ml) Filtered water for blending; 3/4 teaspoon (4.5g, approximately 1% by weight) Fine sea salt or Himalayan pink salt; 2-3 capsules (minimum 10^8 CFU each) OR 2 tablespoons whey Food-grade probiotic starter culture for plant-based milk OR whey from previous fermentation; 1-2 dates Pitted Medjool dates (optional, add after fermentation)

Preparing Your Cashews

Soak the cashews: Place raw cashews in a bowl with 2 cups filtered water. Cover and soak for 4-8 hours or overnight at room temperature. This softens them for blending and begins breaking down phytic acid for better nutrient absorption.

Drain and rinse: After soaking, drain the cashews thoroughly and rinse well with fresh filtered water. Discard the soaking water.

Creating the Cashew Base

Blend until smooth: Add soaked cashews and 3 cups fresh filtered water to a high-speed blender. Blend on high for 60-90 seconds until completely smooth and creamy with no graininess. The mixture should be silky and homogeneous.

Add salt: Add 3/4 teaspoon fine sea salt to the blended cashew milk and blend for another 10 seconds to incorporate fully. This salt is critical for food safety - it creates an environment that inhibits pathogenic bacteria while allowing beneficial lactobacillus to thrive.

Optional straining: For ultra-smooth milk, strain through a nut milk bag or fine-mesh strainer. However, keeping the fiber can provide additional food for probiotic bacteria. Your choice!

Inoculating with Probiotics

Prepare your starter: If using probiotic capsules, carefully open 2-3 capsules and empty the powder into a small bowl. Verify the expiration date and ensure capsules have been stored properly (refrigerated if required). If using whey from a previous fermentation, measure 2 tablespoons.

Mix starter with milk: Pour a small amount (about 1/4 cup) of the cashew milk into the bowl with probiotic powder and whisk until dissolved. Then pour this mixture back into the remaining cashew milk and stir gently but thoroughly to distribute the culture evenly.

Transfer to fermentation vessel: Pour the inoculated cashew milk into a clean glass jar (32 oz wide-mouth mason jar works perfectly). Leave 1-2 inches of headspace at the top for expansion.

Fermentation Process

Cover appropriately: Cover the jar with a clean cloth or coffee filter secured with a rubber band, OR use a fermentation airlock lid. Do not use a tight-fitting lid initially as gases need to escape. The cloth allows airflow while preventing contamination.

Ferment at proper temperature: Place the jar in a warm spot away from direct sunlight where temperature remains steady at 68-75°F (20-24°C). A kitchen counter away from drafts works well. Cooler temperatures will slow fermentation; warmer may cause off-flavors.

Ferment for 48-72 hours: Allow the cashew milk to ferment for a minimum of 48 hours, ideally 72 hours. This extended time is necessary for the beneficial bacteria to produce enough lactic acid to lower the pH to safe levels (below 4.6). You may notice:

Slight separation (normal - just shake before using)
- Tangy aroma developing
- Thickening of the milk
- Small bubbles (sign of active fermentation)

Safety Verification

Test pH before consuming: This step is mandatory for food safety. Using pH strips or a digital pH meter, test the fermented cashew milk. The pH must be 4.6 or below for safe consumption. If pH is above 4.6, continue fermenting for another 12-24 hours and test again. Do not rely on taste alone.

Taste test: Once pH is verified safe, taste a small amount. It should be pleasantly tangy with a slight sourness, similar to buttermilk or kefir. If it tastes bitter, overly sour, or has any off-putting flavors, discard and start fresh.

Finishing and Storage

Add sweetener if desired: Only after fermentation is complete and pH is verified, you may blend in 1-2 pitted dates for natural sweetness. Blend briefly to incorporate.

Transfer to sealed storage: Once fermentation is complete, transfer to a jar with a tight-fitting lid and refrigerate immediately. The cold temperature will dramatically slow fermentation while keeping the probiotics alive.

Shake before each use: The cashew milk may separate during storage - this is completely normal. Simply shake well before pouring.

Storage and Shelf Life

Store in the refrigerator for up to 5-7 days. The tangy flavor will continue to develop slowly even when refrigerated. If you notice any mold, pink discoloration, or foul odors, discard immediately.

Troubleshooting Tips

Not tangy enough after 72 hours: Temperature may be too cool. Move to a warmer spot and continue fermenting.
Too tangy or separated: Over-fermented. Still safe if pH is below 4.6, but may be less palatable. Use in smoothies or baking.
Pink or orange discoloration: Contamination with undesirable bacteria. Discard and start fresh with sterilized equipment.
Mold on surface: Discard immediately. Ensure all equipment is properly cleaned and use fresh, viable starter culture.

Notes on Probiotic Viability

Use probiotic capsules within 2 weeks of opening the bottle and verify the expiration date. Store according to package directions (many require refrigeration). The actual CFU count in your finished product depends on starter culture viability, fermentation conditions, and time. This is a probiotic-supporting beverage that provides living cultures, but CFU counts may vary and cannot be guaranteed without laboratory testing.