Vegan Greek Yogurt Recipe

Drain and rinse the soaked cashews thoroughly.
In a high-speed blender, combine the soaked cashews, filtered water, lemon juice, maple syrup or agave nectar, vanilla extract (if using), and a pinch of salt.
Blend the ingredients on high speed until the mixture becomes smooth and creamy, resembling the consistency of dairy yogurt.
Taste the yogurt and adjust the sweetness or tanginess to your preference by adding more maple syrup or lemon juice if needed.
Once the desired taste and texture are achieved, transfer the yogurt mixture to a large glass container or airtight jar.
Cover the container with a clean cloth or lid and let the yogurt sit at room temperature for about 12-24 hours. This will allow the mixture to ferment and develop a tangy flavor similar to Greek yogurt.
After the fermentation process, refrigerate the vegan Greek yogurt for at least 2-3 hours before serving. The chilling time will help the yogurt thicken further.
Serve the vegan Greek yogurt chilled and enjoy it with your favorite toppings, such as fresh fruits, granola, nuts, or honey alternatives.
Nutrition Facts per Serving (1/2 cup, approximate values):
Calories: 236
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrate: 17g
Dietary Fiber: 2g
Sugars: 5g
Protein: 6g