Unsweetened Cashew Soy Yogurt

Nowhere in my region seems to sell unsweetened vegan yogurt, but fortunately it seems to be as simple as making dairy yogurt.  I have now made vegan yogurt two different ways, one with cashew and one without.  The cashewed version is obviously fattier, but it also has a significantly nicer texture.  I got the recipe from Miyoko Schinner's Artisan Vegan Cheese.  I've eaten it plain (would be great in a parfait) and also used it in place of plain dairy yogurt in things like Cranberry Waldorf salad. 

Ingredients
4 cups unsweetened soy milk
2/3 cups cashews, soaked in water for 3 hours then drained and rinsed
1 probiotic capsule (this is the only one I've ever used for this purpose because Fo Reals Life, where I found my non-cashewed vegan yogurt recipe, said it's the best)


Directions

1. Put the cashews and 1 cup of the soy milk in a blender and process until smooth and creamy.
2. Transfer to a heavy medium saucepan and whisk in the remaining soy milk.
3. Warm over low heat, whisking occasionally, until the mixture reaches 110 degrees F or until a few drop placed on the wrist feel barely warm. Remove from the heat. 
4. Empty the probiotic capsule into the warm milk and stir until thoroughly combined.
5. Pour into a clean 1 quart glass jar and cover. Let rest in a warm place for 4 - 8 hours, until set and the desired degree of tartness has been achieved.  Alternately, use a yogurt maker, which is severely unnecessary, but mine was a gift.
6. Refrigerate the yogurt; it will thicken more as it cools.
7. Stored in a covered container in the refrigerator, Cashew Yogurt will keep for 1 to 2 weeks.