4 cups soy milk or almond milk (use plain if the yogurt will serve as the base for cheese)
2/3 cup cashew pieces, soaked in water for 3 hours and drained
3 Tbsp plain, unsweetened nondairy yogurt (OR 1 pkg vegan yogurt starter OR 1/4 tsp probiotic powder - see notes in Recipe Tips below)
Put 1 cup of the soy milk and the cashews in a blender and process until smooth and creamy.
Transfer to a heavy medium saucepan and strir in the remaining 3 cups of soy milk with a whisk.
Warm over low heat, whisking occasionally, until the mixture reaches 110 degrees F or until a few drop placed on the wrist feel slightly warm. Remove from the heat.
Add the non-dairy yogurt (or starter) and stir until thoroughly combined.
Pour into a clean 1 quart glass jar and cover.
Let rest in a warm place for 4 - 8 hours, until set and the desired degree of tartness has been achieved.
Refrigerate the yogurt; it will thicken even more as it cools.
Stored in a covered container in the refrigerator, Cashew Yogurt will keep for 1 to 2 weeks