- In blender, blend together water, cashews, and coconut sugar (or maple syrup or agave nectar) until smooth and creamy.
- Pour cashew milk into 1 1/2 to 2 quart glass jar, making sure that it is less than 2/3 full. Add kefir grains, stir, and place cap on jar.
- Leave jar at room temperature for 24 to 48 hours, gently agitating it periodically. The cashew milk will become somewhat bubbly and will begin to coagulate and separate; simply shake to remix kefir or scoop out thicker curds and use as you would use soft cheese or sour cream.
- Refrigerate for up to 1 week. When ready to serve kefir, pour into glass and garnish rim with orange section if desired.