Place pre-soaked cashews, coconut cream/milk, lemon juice, maple syrup, vanilla, and sea salt into a blender.
Puree until smooth and creamy. Stop and scrape down sides as needed. If mixture is too thick, add a little more coconut cream/milk or 1-2 tablespoons of water.
Refrigerate 1 hour before serving to chill.
If desired, add ½ cup of fruit compote (recipe below) + ¼ cup granola to each serving of yogurt.
To make fruit compote: place 2 cup fresh or frozen mixed berries in a bowl with 2 tablespoons maple syrup, 1 tablespoon fresh lemon juice, and ½ teaspoon vanilla extract. Gently toss. Let stand for 5-10 minutes.