1. In high speed blender, blend the soaked cashews with probiotics and lukewarm water until smooth. To achieve an optimum smooth consistency, remove the lid, and fold the mixture at medium speed. Note: if using Blixer, you will use less water and result will be a thicker product.
2. Scrape out with rubber spatula into a glass bowl. Allow to sit in bowl covered with towel at room temperature for 14-16 hours to culture.
3. After allowing the mixture to culture, hand mix in the nutritional yeast, onion powder, nutmeg, sea salt and white pepper.
4. Store and use as a plain cream cheese substitute, or use as a base for endless variations and applications.

Peppercorn-crusted option:

1. Press the cashew cheese firmly into a small spring form pan or terrine mold lined with plastic wrap or a round mold. Allow to chill for 1-2 hours to firm up.
2. While still in the pan, sprinkle the peppercorn, chive and coarse salt on top, creating an even crust, then press slightly. Note: if using a spring form or terrine mold, once lined with plastic wrap, cover the bottom of the pan with the peppercorns, chives and salt mixture, and continue to press the cheese on top. This will make it easier to flip over once set, so the top is encrusted.

Serving suggestion:

1. This is an awesome recipe with a layer of pesto or tapenade in the center, or just drizzled with a white balsamic syrup and served with crackers of choice.