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Use a milk maker to make oat milk, or blend oats and water until smooth, then pour through a nut milk bag and squeeze out all the milk
Return to blender and process with cashews until creamy
Pour into a sauce pan and cook over medium-low heat, stirring most of the time, until thickened like gravy
Allow to cool to 110 degrees F (43C) by putting in the fridge or stirring over ice
Stir in the culture or yogurt, pour into jars, and keep at 110 degrees for 8 hours
The longer you culture it, the tangier it will get
Optional: add any flavors or sweeteners you'd like