Cashew & Coconut Milk Yogurt

Makes

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
80C/180F.

Keep stirring the milk whilst heating.

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

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

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