This dairy-free yogurt is creamy, thick, and tangy with healthy probiotic cultures. It can be made in an Instant Pot or without one.

Makes: about 5 cups

Ingredients

• 3/4 cup raw cashews or cashew pieces
• 1 cup filtered or distilled water (chlorinated tap water will hinder the fermentation)
• 4 cups soy milk (unsweetened, unflavored. Or other favorite plant-based milk. We love West Soy or EdenSoy as they have no additives)
• Starter culture (use one of these)
  • 2 tablespoons vegan yogurt for use as a starter. Be sure to use one with live, active cultures. OR
  • 1 packet vegan yogurt starter OR
  • 3 vegetarian probiotic pills (This can be used for each batch or simply save 2 tablespoons of your final product to be used next time.)

Instructions

1. Bring the water to a boil, remove from heat and add cashews. Let stand for about 45 minutes.
2. Place the cashews and water in a blender and blend until very smooth. Add a little more water if needed to blend.
3. Add the soy milk to the blender and blend to combine.
4. Stir in the starter or, if using probiotic pills, open the capsules and empty the powder into the soy and cashew base and stir well.
5. Pour into a glass bowl or canning jars.

Standard Method

1. Place bowl or jars (uncovered) in microwave and warm in 30 second intervals until the mixture is warmed to about 105 degrees F. (Optional but will speed the process.)
2. Cover the bowl or jars and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.
3. Let it stand for eight – 12 hours. The set yogurt should be very thick and tangy. Refrigerate.

Instant Pot Method

1. Place a bowl or canning jars, loosely covered) inside the liner or inner pot of the Instant Pot.
2. Put the Instant Pot lid on and press the “yogurt” button. (The Instant Pot should be vented not sealed.) Set the timer to 12 hours for a tangy yogurt, or 10 hours for a less tangy one.
3. When the cycle is complete, remove the yogurt from the instant pot and refrigerate