For a brighter final color, pick out the yellowish and darker cashews from the soaked ones. Rinse and drain the cashews, add the cashews to a blender, add the remainder of the ingredients and blend until a smooth paste. Add the probiotics last.
Wrap the cashew cheese into a cheesecloth, tie the cheesecloths ends, put in on a non-metal colander or a plastic sieve and put it in a warm protected place, such as an oven, (with the oven turned off!) and leave it there while it ferments for about 1 to 3 days.
To guarantee that the probiotics will work better, you can add them last, after you finish blending so it doesn’t get in touch with the blender metal blades.
Use plastic or glass containers and wooden spoons only, metal will cut out the probiotics fermentation power and the recipe won't work.
To avoid contamination, all the equipment and utensils you’re using to make the cashew chèvre should be very well cleaned and disinfected, I do it by washing everything I will use for this recipe in the highest temperature in my dishwasher then let everything soaking in boiling water for 5 minutes, except for the cheesecloth, to which I hot iron a couple times each side.
For extra white color, you can add white food color, after the cheese is fermented and ready to be eaten