A plant-based yogurt made from cashews and key limes.
Soak the cashews in filtered water for at least one hour, preferably overnight. Drain and rinse the cashews. Place the cashews, milk, and maple syrup in a blender; blend on high until very smooth with no lumps, about 1 to 2 minutes if you're using a high-powered blender.
Zest the limes and set the zest aside. Add the lime juice and kale or spinach to the blender; blend on high until pureed and smooth. Pour into a large mixing bowl and add the lime zest, stirring iwth a rubber spatula untiil incorporated.
Add the probiotics to the cashew blend (if using capsules, remove the powder from the capsules and discard the capsules). Divide the cashew yogurt evenly among four 8-ounce jars. Place small squares of cheesecloth (or paper towels) over the jars; screw on the metal jar rings or use rubber bands to secure the cheesecloth. (Do not use the full metal lid; you want air flow into the jar.) Once the jars are assembled, place them on a baking sheet and put them in the oven, with the heat off and the oven light on (for residual low heat). Let the yogurt incubate in the oven for at least 8 hours or overnight. The longer you leave it, the tangier and thicker it becomes.
Remove the jars and the cheesecloth and seal the jars completely with airtight lids. Refrigerate for at least one hour or more until chilled and ready to serve. The yogurt will keep in the refrigerator for about a week. Stir yogurt before serving - natural separation may occur.