Vegan Soy/Cashew Yogurt

Ingredients

• 1 Cup cashews
• Soy Milk
• 1 Tbsp yogurt from previous batch

Equipment

• High-speed blender (e.g., Vitamix)
• 1.5qt pot
• Food thermometer

Process

• Soak cashews for 3 hours
• Drain cashews and add to blender
• Fill blender to 32oz with soy milk
• Blend
• Heat to roughly 145°F on stove top, until cashews start to thicken
• Cool to 115°F
• Add yogurt from previous batch, 1 tbsp
• Ferment in proofing oven:
  • 115°F for 6 hours
  • 105°F until desired sourness, roughly 12 more hours