Sterilise glass jars in which you will ferment the yoghurt.
Stir 1 tbsp of rejuvelac per 200g of nut milk or cream vigorously to combine so you have no lumps. You can use the Thermomix or a food processor for this.
If you are using a tin of coconut cream, you will need to mix the liquid into the cream portion. If you are using homemade nut milk, make sure you are using the thickest part of the milk/cream for this, especially if you are making a lot as you do want an even distribution of the rejuvelac throughout the nut milk/cream.
Divide between glass jars and leave sealed at room temperature overnight. Yoghurt will be ready in the morning.
Refrigerate and use as you would any other type of yoghurt.
I suggest you do as little or as much as you will use within a few days. It is so simple, the rejuvelac will keep in the fridge and can be used as needed for up to 1 week.