3 32ounceboxes of WestSoy Unsweetened Plain Soymilk
1cupraw cashews (soaked for at least 2 hours (see notes for quick soak method) - optional)
1/3cupnon-dairy yogurt (plain unsweetened)
If using, blend cashews with 2-3 cups of soymilk in a blender until creamy and smooth. If not using a high speed blender, pour the mixture through a fine-mesh sieve to remove any cashew pieces that did not get pureed.
Add the remaining soymilk to the cashew/soymilk mixture in a large saucepan, crockpot, or rice cooker. Heat the mixture to 115-120 degrees.
Once the mixture reaches 115-120 degrees, turn off the heat and stir in the yogurt.
Cover the cooking vessel with a tight lid and place in a warm spot until the yogurt is set, 4-8 hours. Makes 3 1/2 quarts of yogurt.
When the yogurt is set, transfer 2 quarts of yogurt to clean containers with tight-fitting lids and refrigerate. Use the remaining yogurt to make the sour cream.
Line a strainer with 2-3 layers of cheesecloth and set over a bowl. Fill the strainer to the brim with yogurt, and cover with remaining cheesecloth or a tea towel.
Set aside in a warm place to culture for 24 hours.
Transfer the drained sour cream to a well-cleaned container with a tight-fitting lid and refrigerate before serving.
To quick-soak raw cashews, cover them with 1-2 inches of water in a small saucepan. Bring to a boil, then reduce the heat to maintain a low boil for 15 minutes. Drain and rinse with cool water before proceeding with the recipe.