Blend Cashews:

Rinse the soaked cashews in cold water, then transfer to a blender or food processor. Add the water and puree until very smooth. The mixture is ready when it feels smooth between your fingers with no grit.

Fermentation Preparation:

Transfer the cashew mixture into a sanitized glass jar or container. Stir in the probiotic powder until fully incorporated.

Fermentation Options:

• Dehydrator: Scrape the mixture into a nut milk bag and place in a dehydrator at 115°F for 6 hours. The final result is an intense flavor and slightly darker color.
• Room Temperature: Cover the jar with a tea towel and secure with a rubber band. Place in a dark spot (like a kitchen cabinet) for 12 hours. The final result is a mild and tangy flavor with a bright white color.
• Refrigeration: Cover the jar and refrigerate for 12 hours. The final result is a mild and subtle flavor with a white color.

Add Flavorings:

After the fermentation, transfer the mixture back to the blender. Add the coconut vinegar, salt, sugar, and coconut milk. Blend until smooth.

Final Steps:

Adjust any additional flavorings to taste** or leave it plain. Transfer the cheese to a clean container, cover, and refrigerate for an additional 12 hours to allow the flavors to develop.

Serve:

Enjoy on bagels, crackers, crusty bread, with fruit and vegetables, or as a vegan goat cheese substitute.