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1.
In a tall container (or in a blender) purée cashew flour, salt, water, and lemon juice. A thick homogeneous paste should form. Add a little more water if necessary. Finally open the probiotic capsule and add the contents to the mixture; the shell can be discarded. Mix the culture in well, but do not let the blender run too hot.
2.
Now fill the cashew mixture into a clean bowl or glass form and cover well with a kitchen cloth. Let mature in a warm place for 24 to 48 hours. In summer, a corner in the kitchen is often sufficient; in winter, place the cheese near the heater or in the oven with the oven light on. The cashew cheese is ready when it tastes mildly sour – similar to a fresh cheese. Then store in the refrigerator and consume quickly. You can use your cashew cheese directly as a spread or process it further.
