Preparation

Koji — the magical mold that gives us miso, sake, and soy sauce — performs another miracle here, breaking down cashews into creamy, tangy cheese that develops real depth through fermentation. This isn't an imitation; it's a parallel evolution of the cheese-making concept.

Preparation

1. Drain the soaked cashews and rinse thoroughly. They should be plump and slightly softened.
2. In a high-powered blender, combine cashews, koji, filtered water, salt, and the contents of the probiotic capsule.
3. Blend on high speed for 3-4 minutes, stopping to scrape down sides as needed. The mixture should be completely smooth and creamy, like thick hummus. Add water by the tablespoon if needed to achieve a spreadable consistency.
4. Transfer the mixture to a clean glass bowl or jar. Cover with cheesecloth or a breathable cloth secured with string or a rubber band.
5. Place in a warm spot (75-80°F is ideal). A turned-off oven with the light on works perfectly, or use a yogurt maker or fermentation chamber.
6. Ferment for 24-48 hours. Check after 24 hours — you're looking for a tangy aroma and flavor. The mixture will thicken slightly and develop complex, cheese-like notes.
7. After fermentation, stir in nutritional yeast (if using) and lemon juice. Transfer to a container with a tight lid and refrigerate for at least 4 hours to firm up.

Flavor Variations

Once you've mastered the base recipe, fold in chopped fresh herbs, cracked black pepper, dried cranberries and walnuts, or everything bagel seasoning before refrigerating. The cheese will continue developing flavor in the fridge and keeps for up to 2 weeks.

Spread on bagels, use as a dip base, or incorporate into sauces. The funk is real, the cream is dreamlike, and the cheese is entirely its own thing.