Making plain plant-based yogurt without a fancy yogurt maker.
* 2/3 cup raw cashew
* 1 quart soy milk
* 3 Tbsp vegan yogurt (store bought for the first time, then saved from previous yogurt)
Blend cashew and milk together. Bring the mixture to 110F. Add yogurt. Mix well. Pour in jars and place in insulated bag for 6 hours.
Once set, place the yogurt in fridge. It keeps for about 2 weeks.
(Recipe from Miyoko's "Artisan Vegan Cheese" cookbook.)