Place cashews in a bowl with enough cold water to cover, and soak cashews overnight or up to 24 hours.

Drain, and add nuts to a blender, along with sea salt, nutritional yeast, vinegar, cashew yogurt, and water. Blend on high until very smooth.

Transfer into a sterilized glass container (See Note), and let ferment in a warm spot for 8 to 24 hours, or until the mixture is as tangy and fermented as you want.

This can be done at room temperature, which will take longer, or wrapped in a heating pad set on low (about 90 degrees F (32 degrees C)), which will speed up the process.

Check, stir, and taste mixture a few times during the process to monitor its progress.

Once the mixture has fermented as long as you want, season with salt to taste. At this point, additional flavoring can be added such as garlic, herbs, or spices.

Chill before serving, at least 1 hour. For best results, refrigerate for 24 to 48 hours to let the flavors develop even more.