1. Rinse the soaked cashew nuts.

2. Add all the ingredients to a high speed blender and blend to a smooth paste.

3. Transfer the mixture to a clean jar and cover it.

4. Place the jar in a dark cool place and let it ferment for about 24 hours (taste and see if it needs more time fermenting)

5. Stir the yogurt and put in the fridge to thicken. It lasts roughly 5 days.

6: Use as a base for an amazing breakfast by adding muesli and sliced apricots.

Recipe by Made In Hackney cookery teacher Bruna Oliveira of London Nut Cheese Company

Photo Credit: Alexander Mils of Unsplash