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1
For the yogurt base:
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2
If using the cashews, drain them.
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3
Then blend cashews with 2-3 cups of the soymilk in a blender until creamy and smooth.
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4
If you are not using a high speed blender, pour the blended mixture into a bowl through a fine-mesh sieve to remove any cashew pieces that did not get pureed.
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5
Add the remaining soymilk into the cashew/soymilk mixture in a large saucepan, crockpot, or rice cooker.
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6
Heat the mixture to 115-120 F.
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7
Once the mixture reaches 115-120 F, turn off the heat and stir in the yogurt.
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8
Cover the cooking vessel with a tight lid and place in a warm spot until the yogurt is set, 4-8 hours.
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9
When the yogurt is set, transfer 2 quarts of yogurt to clean containers with tight-fitting lids and refrigerate.
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10
Use the 1 1/2 quarts of remaining yogurt to make the sour cream.
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11
For the sour cream:
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12
Line a large strainer or colander with 2-3 layers of cheesecloth and set it over a bowl.
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13
Fill the strainer with the yogurt, and cover with remaining cheesecloth or a tea towel.
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14
Set aside in a warm place to culture for 24 hours.
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15
Transfer the drained sour cream to a well-cleaned container with a tight-fitting lid and refrigerate before serving.
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16
Note: To quick-soak the raw cashews, cover them with 1-2 inches of water in a small saucepan.
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17
Bring to a boil, then reduce the heat to maintain a low boil for 15 minutes.
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18
Drain and rinse with cool water before proceeding with the recipe.
