Homemade Vegan Yogurt

• 1 cup raw cashews
• 2 cups filtered hot water
• 2/3 cup filtered room temperature water
• 1 capsule psyllium hulls, 456 mg (I used Nature's Sunshine)
• 1 pitted date
• 1/2 teaspoon probiotic powder (I used Ultra Flora Synergy by Metagenics)

1. Add cashews and hot water to a bowl and cover with a towel. Soak for 1 hour.
2. Rinse and drain cashews and add to a high speed blender or food processor. Add room temperature water, pitted date and open psyllium hulls capsule and add to blender. Blend until creamy.
3. Pour cashew cream into a quart sized mason jar and stir in probiotic powder. Close with a lid and store in a warm dark place for 18-24 hours. You can put towels around it to keep it warm or stick in a cooler bag. After 24 hours taste yogurt, it should be slightly tangy. Place in the fridge to chill. Serve cold with fresh fruit.

cashews, filtered hot water, water, psyllium hulls, date, probiotic powder

Taken from www.yummly.com/recipe/Homemade-Vegan-Yogurt-1705709 (may not work)