Add the dry chickpeas to a cowl and add water enough so it covers them. Cover and let it sit overnight.
Drain the chickpeas, add them to a blender along with the water, blend well.
With the help of cheesecloth, drain the chickpea milk very well directly to a pot.
Turn the heat to medium-low and stir the milk for about 20, 25 minutes, it will become very creamy.
Turn off the heat and allow it to reach room temperature. It will firm up even more. That's expected.
Add the creamy chickpea milk to a blender, add the remainder of the ingredients and blend briefly.
Blend it VERY BRIEFLY. From this point on, avoid the use of metal spoons and metal utensils, those might kill the probiotics.
Place the cheesecloth into a small cheese mold, place inside a bowl and add the cream cheese to it. Cover with a plastic film, wrap it in a tea towel and put it in a dark place for 24 hours.
After 24 hours, remove the cream cheese from the mold, there will be some water released from the cheese in the bottom of the bowl, this is expected and normal.
Put the cream cheese in a clean bowl, and mix it well, transfer it to a clean and sterilized lidded container.
LASTS FOR UP TO 7 DAYS IN THE FRIDGE.