• Prepare a clean and dry glass or other nonreactive container. I use a Pyrex container.
• Drain the liquid off of the soaked cashews. Add them to a blender or food processor and blend until completely smooth. If you aren’t using a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can also add filtered water a tablespoon at a time if you’re having trouble blending.
• Add the yogurt and salt and pulse to combine.
• Transfer to the clean container and cover. Let sit out at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang.
• Store in the refrigerator for up to 2 weeks.

Optional step

• This recipe makes cultured cashew cream cheese with a texture more like “whipped” dairy cream cheese. For a firmer texture like block cream cheese, press out the liquid using cheesecloth.