Cultured Cashew Yogurt has a super thick, creamy and velvety texture coupled with a deliciously nutty, tangy flavor. The best part is, it's so stupid easy to make at home, you'll never want to go for store-bought ever again.
Place the cashews into the container of a high-speed blender; add water and blend until creamy and smooth and the mixture becomes slightly warm, about 60-90 seconds. Stop to scrape the sides of the container, if and as needed, to ensure that no lumps remain in the cashew mixture.
Transfer the mixture into a non-reactive mixing bowl and sprinkle the contents of the probiotics capsules over the surface. Stir delicately with a rubber spatula or plastic spoon (do not use metal as it can react negatively with the probiotics until fully incorporated.
Cover the bowl with a piece of cheesecloth, a thin (and clean!) tea towel or a coffee filter and secure it with a rubber band. Place the bowl in a warm spot, like a cold oven with the light on, or, during the hot months of summer, right on the countertop.
Let your yogurt stand for at least 6 hours, or up to overnight. The longer you let the yogurt rest, the thicker and tangier it'll get. It's perfectly fine to check and taste it from time to time - just be sure to remember the no metal rule! Also, with longer fermentation times, a soft crust may form on top of the yogurt. That is perfectly fine; you can stir it right in and it will eventually dissolve and blend in.
Once the mixture has reached your preferred tanginess and texture, transfer it to the refrigerator to chill for a couple of hours before using.
Your finished yogurt will keep in the refrigerator in an airtight container for up to a week.
*The less water you use, the thicker and firmer your yogurt will be.**Be sure that your probiotics contain no PREbiotics or this might not work. Alternatively, you could use a couple of tablespoons of any non-dairy yogurt as a starter.