Instructions

1. Soak cashews for 3–4 hours, then drain and rinse.
2. Blend cashews with water in a blender until smooth and creamy.
3. Add contents of a probiotic capsule and blend again.
4. Transfer to a jar, cover, and leave at 26–35°C (80–95°F) for 12–20 hours.
5. The yogurt is done when it’s slightly sour and thick.