Non-dairy Vanilla Yogurt

Ingredients:

• pinch sea salt
• 2 cups cashews
• 2 cups purified water (to boil)
• 1.5 cups spring water
• 1 tsp vanilla.
• 1 tbs Farmhouse Culture Ginger Beet Gut Shot, if available

Method:

• Boil purified water. Enough to cover cashews – approximately 2 cups.
• Cover cashews with boiling water.
• After 10 minutes, drain cashews.
• Combine cashews, spring water, and vanilla in a food processor.
• Chill cashew-water mixture for 30 minutes in the freezer.
• Stir cashew-water mixture after chilling to ensure even temperature throughout.
• Mix Gut Shot into the yogurt to add probiotic content.
• Serve immediately. (HELLO, PARFAIT!)

Serves: 4