Instructions

1. Soak the cashews in hot water for at least 20 minutes.
2. Drain the cashews and add it to a food processor with the rest of the ingredients (except the pistachios) and blend until smooth (we only need the probiotic powder, so empty the capsules and discard them).
3. Place a fine mesh strainer over a mixing bowl, and lay down two layers of cheesecloth. Add the mixture, gather the corners and secure with a rubber band (see pictures). Cover with a dish towel and leave it in a warm place for at least 16 hours.
4. Then unwrap the cheesecloth and transfer the mixture into a new clean 2 layered cheesecloth. Cover with the dish towel again and leave it in the fridge for at least 24 hours.
5. Add the chopped pistachios to a shallow dish or a mixing bowl (we used a food processor to chop them).
6. To serve, unwrap the cheese from the cheesecloth and gently press the finely chopped pistachios around it. Serve immediately with crackers, crudités or tortilla chips.
7. Keep leftovers in a sealed container in the fridge for 10 to 15 days.