Cashew Coconut L. Reuteri Yogurt

I got this non-dairy version of L. reuteri yogurt from a Biotic Pro member, and boy, is it good. This is one of the best-tasting non-dairy versions of L. reuteri yogurt. It is thick and creamy and oh-so good! I've made it many times, and it doesn't seem to separate like other non-dairy versions of L. reuteri. I changed her recipe a little by adding more Prebio Plus and leaving out the honey, but you can experiment with your own version too. She made her own video if you would like to check it out.

See this important info about the equipment needed.

Cook Time1 12

Equipment

Luvele Yogurt Maker or
Ultimate Yogurt Maker or
Instant Pot Pro (Must be able to manually set the temperature to 100°F) or
Sous Vide Precision Cooker (You'll also need a container.) Here is the one I use:
Sous Vide Container
stick blender or blender
Thermometer

Ingredients

2 cans coconut milk (full fat OR 1 light with 1 full fat OR all the way light)
½ cup raw cashews soaked 100 grams for at least an hour
1 package L. Reuteri Superfood Yogurt Starter or 2 tablespoons of L. reuteri yogurt from a previous batch
1 tablespoon Prebio Plus there are lots of prebiotics in cashews, so only 1 tablespoon is needed
1 tablespoon Guar gum

Instructions

Before you begin

This recipe takes exactly 36 hours to ferment. So it's best to start either early morning or later in the evening.
Make sure the equipment you're using is able to maintain exactly 100°F for 36 hours.

Let's begin!

Strain the cashews and place them, along with the coconut milk, in a high-speed blender. Blend for 90 seconds. Check the mixture's temperature. Let it cool until it cools to 100℉ or less.
Add the guar gum and Prebio Plus to the coconut milk and blend in a blender for about 15-20 seconds until the mixture thickens.
Check the temperature and let it cool to 100°F. Stir in the LR Superfood Starter. Mix well for even distribution. Do not blend.
Place in jars, or jar, and cover lightly with plastic wrap or loose-fitting lids. Ferment at 98 - 100°F for 36 hours, away from the airflow of air vents/heaters/air conditioning, etc. Do not stir while fermenting.
When done, remove jars from the appliance, keep the lids loosely on the jars, and refrigerate. If you tighten your lids while the yogurt is still warm, it may build up pressure and cause your glass jars to break. Once the yogurt has chilled in the fridge, then you can tighten the lids.
This will keep in the fridge for up to 4 weeks. Separation is normal with coconut milk so just stir it back together before consuming it if you'd like.

Reculture

To Reculture: To make a new batch, repeat these instructions, but use two tablespoons of a previous batch of your cultured L. Reuteri Cashew Coconut Yogurt as your starter. You also should use one tablespoon of Prebio Plus when reculturing.