1 capsule probiotics (to make it extra tangy), optional
1. Soak the cashews in water for about 4 hours, then drain and rinse them. In a small bowl, combine sugar and the warm water, stirring to dissolve the sugar. This is important because the sugar helps feed the culture already present in the yogurt, making the crema sour better. In a blender, puree the cashews, sugar water, non-dairy yogurt, and probiotic powder, if using.
2. Transfer the mixture to a glass bowl and cover it with plastic wrap or cloth, but don’t seal it, as the mix needs to breathe. Set aside and let it sit for about a day and a half. Normally, dairy crema takes half a day to a full day to make, but it has more components