The first step is to soak the cashews for an hour. Any longer is not really necessary, but also won’t alter the recipe if you do so. The soaking softens the cashews so they blend smoothly – it is an essential step.
After soaking, I blend them with a little salt and some more filtered water. It is important to use filtered water to make sure there isn’t any bacteria or chlorine present. That may alter the fermentation process. I always use water from my beloved Berkey water filter.
As you can see in the photo below, the end result of blending on high speed for several minutes is an ultra-smooth cashew cream. Vitamix really knocks it out easily! I still can’t believe how smooth it gets!!
The mixture will be warm from all the blending, which is fine. I add in some probiotics because this is the secret to getting a tangy flavor and a thicker consistency. I place the mixture into glass jars and loosely tighten the lids.
Lastly, I pop them into my Instant Pot, submerge with some lukewarm water, and turn on the yogurt setting. After about 8-10 hours, it is done. The timing depends on your personal preference. The longer you let it ferment, the more sour the flavor will become.