Drain and rinse your soaked raw cashews and add them to the blender along with the coconut cream, water and salt.

Blend on the highest speed until a super smooth consistency is achieved - this could be anywhere from 30 seconds to 2 minutes, depending on the strength of your blender. You may also need to stop it halfway through and scrape the sides down to incorporate any chunky bits.

Empty the contents of the probiotic capsules into the blender by twisting and pulling the two halves of each capsule until they come apart. Make sure they are fresh out of the fridge, or the powder can stick to the lining of the capsules.

Blend again for 5-10 seconds to incorporate the probiotics, then transfer to a glass or ceramic bowl. Ensure there is enough space at the top of the bowl so that the towel won't touch the cheese when placed on top.

Cover the bowl with a clean, dry tea towel or a couple of layers of cheesecloth and secure with a rubber band (see images in post above).

Leave to ferment for 24 - 72 hours, depending on your climate. After 24 hours, taste-test every 12 hours or so and refrigerate when you are happy with the level of tanginess. There will likely be a thicker, darker layer on top of your cheese when fermentation is complete, so simply chuck it back in the blender for 30 seconds or so before refrigerating.

Store in the fridge in glass jars or containers for up to 2 weeks, or the freezer for up to 6 months :)