Large bowl, blender, eight 8-oz (250 mL) glass jars, yogurt maker or dehydrator or oven; optional: fine-mesh sieve, bowl, cheesecloth and airtight container
Ingredients
8oz(250 g) raw almonds
8oz(250 g) raw cashews (but don’t worry if they’re roasted
4cups(1 L) water
2cups(500 mL) filtered water
3tbsp(45 mL) honey
1tsp(5 mL) active cow milk yogurt or vegan yogurt, or 1 packet yogurt starter culture
Pinchsea salt
Instructions
In a large bowl, soak almonds and cashews in 4 cups (1 L) water for 8 hours. Drain nuts, then rinse with plenty of water.
In blender, purée almonds and cashews, 2 cups (500 mL) filtered water and honey until thick and creamy. Add yogurt (or culturand salt, then blend for a few seconds.
Pour into jars, leaving about 1 inch (2.5 cof space on top, and seal airtight. Place in a yogurt maker, dehydrator or any other incubator (for example, the oven of an electric range, with heat off but oven light oat 90°F to 104°F (32°C to 40°C). Let ferment for 6 to 8 hours.
Taste and, if needed, let ferment awhile longer for more pronounced flavor.
When yogurt is ready, shake jars to mix contents, then refrigerate.
For thicker yogurt, place a fine-mesh sieve over a bowl and line it with several layers of cheesecloth. Transfer yogurt to sieve and refrigerate for a few hours, until liquid has drained. Transfer yogurt to an airtight container.
Notes
Tip: If using yogurt starter culture, use the whole packet unless the instructions on the packet say otherwise.