Vegan Cashew Yogurt

Soak the raw cashew pieces in plenty of water overnight. Drain and rinse the cashews. Add them with the other ingredients in a clean high-speed blender.

Blend for 1 to 2 minutes until smooth and creamy. Be careful not to let the mixture get too hot from blending. A little warmth will help to start the fermenting process of the probiotics, but too much heat will destroy them.

Pour the mixture into a very clean jar, cover loosely, and let sit at room temperature in a dark place for a day or two. When yogurt is ready to eat, store unused portion in the jar in the refrigerator with a tightly fitted lid.