Blend all ingredients until smooth in a high speed blender. Strain through a sieve, pushing mixture through with a spoon so that only the larger particles like almond skin are removed. Transfer mixture to a glass bowl and cover with a paper towel or clean dish towel and let sit in a warm environment for at least 4-8 hours. This will allow the probiotics to culture the yoghurt. The longer you let it sit, the tangier it will become.
A fantastic dairy-free yoghurt alternative.