Blend Cashew Nuts (2/3 cup) with Water (2 cup), Salt (1 pinch), and Lecithin Powder (1 teaspoon) in a blender. Strain the mixture with a few layers of cheesecloth.
In a saucepan, dissolve Xanthan Gum (2/3 teaspoon) and Agar-Agar Powder (1/16 tablespoon) into a small quantity of milk. Then pour the rest of the milk and add the Maple Syrup (1 tablespoon). Bring to a gentle boil, stirring constantly until it starts to thicken.
Let the mixture cool down to about 105 degrees F (40 degrees C) then add the Probiotic Capsule (1) and transfer into your yogurt maker for a period of 8 to 12 hours. The longer the incubation period, the tarter the taste of the yogurt.
When done, transfer the yogurt in your fridge to chill, then blend it with a Banana (1) until smooth.
Serve it with Fresh Blueberries (to taste), Coconut Chips (to taste), Almond Butter (to taste) or your preferred toppings.