Probiotic Cashew Cream Cheese

Ingredients

2 cups raw cashews soaked for at least 4 hours
¾ cup un-chlorinated water
½ tsp. garlic powder
1 tsp. sea salt
1 Tbsp. nutritional yeast
zest of ½ organic lemon 1 ½ tsp. juice
3 Tbsp. minced fresh dill plus more for garnish (sub with 1 Tbsp. dried dill)
1 Tbsp. minced fresh chives sub with 1 tsp. dried chives
probiotic capsules enough to equal 40 billion cells

Directions

Cover cashews with water, add a pinch of sea salt, and let soak for at least four hours. Drain and rinse.
Place cashews in a high speed blender or food processor with water and blend on high until completely smooth (this may take several minutes), scraping down the sides periodically. Add garlic powder, salt, nutritional yeast, and lemon and blend again until fully incorporated. (At this point you can add the probiotics, skipping the next step if desired. I experimented with blending in the probiotics with with the other ingredients, and the results were the same).
Scrape cashew blend out into a non-metal bowl (glass is best!). Empty your probiotic capsules into the cashew blend and stir with a non-metal spoon. Fold in chives and dill, reserving some dill for garnish.
Cover the cheese and place it in a warm spot, such as on top of a radiator, or inside your oven with the light on. Your cheese will be ready in 12-24 hours (time will vary depending on the temperature). You will know your cheese is ready when it tastes tangy and delicious.
You can mold your cheese by selecting a container that you like the shape of, lining it with cheesecloth or plastic wrap, and spooning your cheese into it, packing it firmly with a spatula. You can also roll the cheese into a log shape. Roll in herbs, cracked black pepper, various spices, or edible flowers for a beautiful presentation and distinctive flavour. Place in the fridge for at least six hours before unmolding and serving. Keep for one week in the fridge.

Notes

Makes about 2 cups / 500ml