Cashew & Coconut Milk Yogurt

Cashew & Coconut Milk Yogurt

Makes 2 cups

1 cup of raw cashews – soaked for 2 hours 1 cup of coconut milk 3 Tbs natural yogurt/or the recommended amount of non-dairy yogurt culture 1 vanilla bean – for sweet yogurt

Drain the soaked cashews and blend with the coconut milk in a high speed blender.

Place the mixture into a heavy bottomed sauce pan and bring to  80°C/180°F.

Keep stirring the milk whilst heating.

Then let the milk cool down to around 115°F/45°C.

Add the 3 tablespoons of yogurt or the appropriate amount of yogurt starter.

Incubate for 8 hours at around 110°F/43°C in a clean oven proof jar and then place in the refrigerator for at least 8 hours to set.