Regular milk-based kefir is fairly well-known, but what if you don't want to drink dairy, or are lactose intolerant? This Nut Milk Kefir is a deliciously simple solution for anyone wanting to reap the gut health benefits of fermentation, without the dairy. Using water kefir grains and your favourite plant-based milk, you can create a lightly fizzy, probiotic-rich drink that’s as nourishing as it is versatile.
Whether you’re sipping it plain, blending it into smoothies, or using it as a base for your favourite recipes, this vegan alternative to milk kefir offers the same tangy goodness and digestive support. With just two ingredients and no special equipment beyond your water kefir setup, it’s easy to experiment with different nut milks and flavours.
Expect a light, yogurt-like texture if you’re using store-bought almond milk, or a refreshingly thinner consistency with organic, additive-free milks: both packed with live cultures your gut will thank you for. Ready to try this plant-powered probiotic? Let's get fermenting ➡️
Fermented Nut Milk Kefir
Leeza Zurwick
Rated 5.0 stars by 1 users
Category
Nut Milk
Servings
4 cups
You can make your own vegan, non-dairy, fermented nut milk with water kefir grains. This recipe is a creamy alternative to milk kefir and is full of probiotic goodness.
Mix your first ferment water kefir and nut milk of choice in your brewing jar.
Close the lid loosely so it can breathe and leave in your oven with the light on for 24 hours.
When it’s ready, the milk will look bubbly. Stir if your milk has separated.
You can keep it plain or add flavourings: your choice of fresh fruit and if you like more sweetness, some honey or agave syrup.
Close the lid and keep refrigerated.
Recipe Note
This is not milk kefir which is made with a different kind of culture and dairy milk. While milk and water kefir processes are very similar, the grain cultures are different. Water kefir grains do not respond to dairy, and milk grains do not respond to non-dairy alternatives.
If using a standard brand of milk (like Silk unsweetened almond milk), you can expect the ferment to be a little thicker, and it will remain more emulsified during the ferment due to the presence of binding and thickening agents. This will yield something more similar to a milk kefir or sipping yogurt. You can also make a non dairy thick and creamy yogurt with water kefir grains.
If using a natural/organic milk (We like Earth’s Own unsweetened almond), you will expect to have a ferment that is not quite as thick as its counterpart, which can be nice and refreshing, and lends well to straight forward fruit flavouring. The one thing to remember with all natural plant milks is that without the presence of binding/thickening agents, you may experience some separation during the ferment. This is absolutely normal, and does not effect the flavour or probiotic content. Simply give your fermented nut milk a little shake to emulsify before drinking.
You can substitute nut milk kefir in many recipes that call for milk kefir for a great probiotic boost!
