Dairy-free Yogurt

2 c raw almonds or cashews
3 c hot water  (I used the tea kettle)
3 c filtered water
2 T pure maple syrup (to feed the culture)
1 packet or capsule of yogurt culture  (or 1 T dairy-free yogurt, like store-bought coconut or almond yogurt - you can find this at Sprouts) I used yogourmet starter, but for the severely  lactose intolerant, I recommend  the Tbsp of non-dairy yogurt.
2 T chia seeds (optional)

Thoroughly clean yogurt maker & jars with hot soapy water & make sure they are dry.
Pour the 3 c hot water over the nuts & soak overnight & drain in the morning. If using almonds, the skins will be loosened & ready to peel off. Do this next. Rinse the nuts, then place in blender & add the 3 c filtered water. Blend on high for 3-5 minutes, pausing in the middle to add the maple syrup (you don't have to pause if you  have a pour spout to add ingredients & can do so without a mess). Pour a small amount  into a cup or bowl & add the culture to the small amount, then mix it back into the rest. Carefully pour mixture into your jars & put in yogurt maker. Place lid on & turn on for 8-12 hours. Stir in chia seeds before refrigerating. They add protein & thickness  to the yogurt. 

Next time, I might try this with pecans or walnuts.

*I found this recipe  on someone else's blog, & it did not specify whether or not to strain the pulp out after blending the nuts, so I opted to try leaving it in.