For the base of the cheese soak approximately 500 gr of cashew nuts (both raw and roasted will work) for a minimum of 2 hours and discard the water.

Add to a clean blender:

• The nuts cashews
• The contents 2 capsules of probiotics (make sure they don’t contain prebiotics)
• Sea salt to taste,
• 2 cloves of garlic and
• Optionally a few handfuls of sunflower seeds
• Water as needed

Blend until smooth and transfer to a clean glass container. Cover lightly with the lid and leave to ferment for 4 hours. After the initial fermentation you can mix in any herbs and some nutritional yeast to taste. Transfer the cheese with a closed lid to the fridge and let ferment here for another 24 hours.

Enjoy!