2 cups of raw cashews, soaked overnight (can also use raw almonds, or replace with canned organic coco milk or young coconut meat)
Juice of 1 lemon
Pinch of sea salt
1.5 cups of water
3 capsules of probiotic (I used @renewlife)

Optional:
Sweetener like maple syrup, stevia or coco sugar
Vanilla extract

You’ll also need:
A very large mason jar
A spatula or wooden spoon
Dishcloth or cheese cloth

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Strain soaked nuts and place in blender with water, salt and lemon juice. Blend until creamy. This will be a more thick consistency but if you like a thinner yogurt add more water (yogurt will thicken overnight). If using sweetener or any flavor, can add here.
Using a spatula, transfer mixture into a large glass vessel like a 64 ounce mason jar. Note: yogurt will expand overnight so you want to leave room at the top. Empty probiotic capsules into mixture and using a non metallic spoon, gently mix into cashew cream. Cover with a dish cloth or cheese cloth and a loose rubber band. Store jar in a cool dark place overnight. After 12 hours or up to 24, will be done! Add to dressing bases, on top of sprouted toast/bagels, desserts or enjoy as is!