Homemade Vegan Yogurt

First, rinse the cashews (2 cups) completely. In a high-powered blender, add the cashews (2 cups), apple cider vinegar (2 teaspoons), water (1.5 cups), and a [pinch sea salt]. Blend until completely smooth for about mins (3) on high, ensuring no cashew chunks remain. Start 3m timer

Pour the mixture into a very clean, dry glass bowl or tall jar. Open your capsules (3 probiotic) and pour the powder into the cashew mixture. Using a wooden or silicone spoon, stir the [probiotic capsules] into the mixture for about mins (2), until fully incorporated. Start 2m timer

Cover the bowl/jar with cheesecloth or a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, leave it on your countertop. If not, place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, as this will be too hot). Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours. I recommend leaving it for the full 48 hours. (See notes if using a different probiotic).

The yogurt should now be much thicker. Stir to combine fully. If you hear a carbonated sound, that is normal; it's part of the fermenting process.

Cover the jar/bowl or transfer to a new clean jar/bowl, cover, and place in your fridge. It should also thicken up in the fridge and you can start using it now! It will last in your fridge for at least two weeks.

If you want thicker yogurt, strain/drain it in cheesecloth, paper towel, or a fine mesh colander for about mins (30) in the fridge to strain off any extra liquid. For Greek yogurt consistency, refer to the notes below. Start 30m timer

Enjoy with any combination you desire, including yogurt, maple syrup, vanilla extract, and fruits.