This makes a great alternative to the existing vegan yoghurts that you can buy and is creamy, tangy and generally delicious. It's not difficult to make at all - you just need to soak the cashews for a few hours first but making the yoghurt is very quick. I made it in a wide-mouthed vacuum flask and just left it overnight.
The recipe can easily be halved.
Thanks to Miyoko Schinner's Artisan Vegan Cheese for this recipe.