Raw Probiotic Cashew Yogurt & Frozen Yogurt

Drain and rinse the soaked raw cashew nuts (230 g) and add them to a blender.

Pour the rest of the ingredients (filtered water (300 ml), maple syrup (2 tbsp), vanilla extract (1 tbsp), [a pinch salt], probiotic powder (0.25 tsp)) into the blender and blend on high for about minutes (5) until the mixture is completely smooth and silky. No lumps should remain. Start 5m timer

Transfer the mixture into a bowl and cover with a clean towel, tea towel or muslin cloth.

Keep in a warm place (I used the airing cupboard) for hours (24) to hours (28), depending on how tangy you want it! It will be ready when the mixture looks foamy and is coming away from the sides of the bowls. It will also have a strong but pleasant tangy smell! Start 1560m timer

When the yogurt has fermented. Give it a good stir or mix again in a clean blender if needed. Transfer to a jar or container and keep in the fridge for up to week (1).

To make frozen yogurt: If using added [optional flavorings], stir in or blend with the yogurt until well combined.

Pour the mixture into a shallow freezer safe container and spread it out evenly. Secure the lid and place it in the freezer for hour (1). Start 60m timer

After hour (1), take the mixture out of the freezer and give it a good stir to break up any icy bits that may have formed and make the mixture nice and creamy.

Place back in the freezer and allow to freeze completely (for at least another hour (1) or overnight). Start 60m timer

To serve, take the container out of the freezer and allow to sit at room temperature for minute (1) so it softens slightly. Scoop and serve! Start 1m timer