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.