1. Soak 1 cup of cashews in filtered water for 2 hours , Drain and rinse the cashews, Add cashews to a high speed blender, Add the powder of 1 probiotic capsule and a dash of lemon juice and start blending, If necessary add a tiny amount (1 tablespoon) filtered water to make the nut mix more creamy , Add salt and pepper and keep blending till smooth, Keep stopping the blender to scrape down sides, and blend again until really smooth, Scrape out mixture and place into a glass or ceramic bowl, Cover bowl with cling film and pierce a few holes in it to let gases out (can also use a wet towel) , Leave to ferment for 12 hours in a warm dark place, After 12 hours check the smell, (it should smell a bit like yoghurt).
2. 2
   Now mix in the ground nutritional yeast flakes, onion powder, chives, parsley and shallots and any other ingredients of your choice, until you get the taste you like, Transfer mixture to a small ring mold or pot and keep in fridge, Keeps for about 2 weeks

A note about cheese texture and smell: This cheese resembles goats cheese in texture, soft, moist, almost crumbly.

Recipe source: Bruna Oliveira

Photo credit: The wonderful Faith Mason for Made in Hackney