Before beginning, sterilise a 500 ml (17 oz.) or larger jar and soak 300 grams (2 cups) cashews for at least four hours.
300 grams cashews
Once the cashews have soaked, drain and rinse well. Add them to a tall mixing container with 60 ml (1/4 cup) water and powder from 3 probiotic capsules.
60 ml water, 3 probiotic capsules
Blend on high speed with an immersion blender until very smooth. You shouldn't need to add more water, but if necessary, only add it a teaspoon at a time.
Once the cashew mixture has blended, spoon it into the sterilised jar. Loosely screw the lid on (if using a flip-top jar, remove the rubber ring) and set in a cool, dark place.
After 12-24 hours, the cheese should be significantly expanded and look as though air pockets have formed throughout. This is how you'll know it's fermented properly. There should be no sign of mould when you open the jar.
Once the cheese has fermented, mix the lemon juice and salt, stirring well to ensure even distribution. Taste the cheese and season to your taste.
Juice of a lemon, 1 teaspoon sea salt
Refrigerate in an airtight container for up to one week.