Cashew Greek Style Yogurt

Strain soaked cashews and place them in a blender with water, sea salt, and lemon juice. Blend until creamy. The consistency will be thick, but you can add more water if you prefer a thinner yogurt (it will thicken overnight). If using, add sweetener or any flavorings at this stage. Using a spatula, transfer the mixture into a large glass vessel, such as a 64-ounce mason jar, ensuring to leave room at the top as the yogurt will expand overnight. Empty the probiotic capsules into the mixture and gently mix into the cashew cream with a non-metallic spoon. Cover the jar with a dishcloth or cheesecloth secured with a loose rubber band. Store the jar in a cool, dark place overnight. It will be ready after 12 hours or up to 24 hours. Enjoy as is, or use in dressing bases, on top of sprouted toast/bagels, or in desserts!