Improved Dairy-free Creek Yogurt

Using your soy maker make a double strength batch of soy milk. This generally means one cup dry of soybeans organic, that need to be soaked overnight. Once this is done you have about 40 oz of soy milk. Take the soy milk put in a Vitamix add 1 and 1/2 cups of cashews, also bloom the agar agar for about 12 minutes in about 6 oz of soy milk. I like to put it in the smaller container of a vitamix so I can then blend it well so that it combines nicely with the soy milk. Combine the bloomed agar agar with the remaining mixture and on the highest setting of the Vitamix keep blending until the mixture reaches 180° f. Once this is done pour into jars and put in a water bath, I prefer to use a sous vide cooker, initially with just cold water. Let the jars cool until they are 105° f, add the powdered culture to each of the containers and stir well. Once this is done lightly cover the jars with non-tight fitting lid so there can still be some oxygen. Then I like to use Saran wrap on top of the water to keep everything from evaporating and let it set at 105 to 110° for 12 hours until everything is done. The next morning take out and put in the refrigerator.