Soak the cashews in the filtered water overnight. Drain and rinse the cashews. Add to the blender with another 3 C. (750 ml) fresh filtered water.

Blend on high for 3 minutes, adding in the maple syrup. If you have a regular (not high-speed) blender, blend for 5 minutes. The yogurt should be the perfect temperature after blending.

Prepare your culturing container by washing it thoroughly in hot, soapy water, then rinsing it completely so there is no trace of soap remaining.

Pour cashew mixture into the culturing container. Stir in the contents of the probiotic capsule, discarding the capsule itself. Cover and culture for 8-12 hours.

If you'd like thicker yogurt, stir in the chia seeds, then refrigerate to thicken. You can try using other nuts for this, including almonds and sunflower seeds. You should always rinse nuts after soaking, here is an excellent explanation why to soak and rinse nuts, seeds, and grains.