(For a double batch)
Soak 2 cups of plain cashews (I use organic cashew pieces) overnight in enough water to cover, plus two inches.
Add the strained cashews to the food processor with 1/2 cup coconut cream (or water), one tablespoon of maple syrup (or other sweetener), and the contents of enough dariy-free probiotic capsules to equal about 50 billion.
Puree for about ten minutes, scraping the sides once or twice during that time. It should be completely creamy and smooth.
Transfer the puree to a glass dish and cover with a cloth napkin.
Place the covered dish on a heating pad that is sandwiched between two cloth placemats or two kitchen towels.
Turn the heating pad on so that the bottom of the dish is warm, but not hot. (Note: I’ve also heard that placing it in the oven with only the oven light on works too.)
Ferment the cashew cheese for about 12 hours.
Season with 1/2 tsp Herbamare and herbs of choice. (Sauteed onions and garlic are also excellent in this.)
We love to eat it with peeled thinly sliced jicama (like chips) and carrot sticks, or smeared on lettuce or chard as a roll-up. (I’m also going to share a savory cheesecake made with this cashew cheese very soon.)
Store in the fridge.