Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight which I believe adds to the creaminess.
Step 2: Culturing the Cashew Mixture
To culture the soaked cashews, first drain them. To a high speed blender, add the cashews, the non-dairy yogurt or probiotic, and 1/4 to 1/2 cup water. Blend to a smooth consistency.
Place this mixture into a bowl and loosely cover with a piece of cheesecloth, or plastic wrap with a few holes poked in it.
Let sit at room temperature for 12 to 18 hours to allow it to culture.
Step 3: Making the Cashew Cream Cheese
To the cultured cashew mixture, add the remaining ingredients and stir to combine.
Serve this delicious and versatile non-dairy cheese base with crackers, on crostini, or blend with olive tapenade as a dip or vegetable canapé. Non-dairy yogurts: Kite Hill Almond Yogurt, So Delicious Plain Unsweetened Cultured Coconut Milk Yogurt. Pro-biotic powders are available in the refrigerator section of Health Food Stores and grocery stores such as Whole Foods