I studied several recipes for plant based yogurt and I eliminated them one by one because they did not meet my requirements: to be from raw ingredients, not cooked or otherwise and to be fermented. Because that’s what yogurt means: a product fermented with the help of beneficial yeast. I tried the recipe with probiotics from supplements, but nothing came out. So I made a small compromise: I bought a very good and thick goat’s milk yogurt and used a spoonful of it as a starter for my yogurt. The result was amazing, an extraordinary yogurt, sweet and sour, fat and thick, a wonder! Here’s how: I soaked 100 grams of cashews for 6 hours, washed it very well, then put it in a blender with 150 ml of lukewarm water and mixed until I got a thick cream that I poured it into a very clean glass jar using a new wooden spoon. On top, also with that wooden spoon, I put a spoonful of natural goat yogurt and then I mixed well. I covered the jar with a paper tissue tied with an rubber band and left it at room temperature for 12 hours, that is, until the next day. I was so excited when I tasted it! I put it in the fridge, and there it continued to ferment, changing its taste from hour to hour. When I thought it was perfectly sour, I took out a little with a wooden spoon and put it in a clean jar and covered it with a paper tissue as well, I stored it in the fridge and I will use it as a starter for the next series. Now we can use the usual metal spoon for the yogurt we want to eat. I have a hundred ideas what to do with this yogurt, but for a start I put it nicely in a Martini glass and embellished it for the picture.
Update: another method for fermenting yogurt is with a tablespoon of pickles’ juice, from those made only with salt, not vinegar and sugar. This eliminates any traces of dairy from our yogurt.