Place cashews in a large glass bowl. Add 1 quart of filtered water or more to cover the cashews completely in water. Place in refrigerator overnight or soak at room temp for 6 hours.
Strain water off the cashews and discard strained water. Place cashews in a Vitamix or powerful processor/blender.
Blend on high for 10 minutes or until perfectly smooth. Slowly add just enough water to get the texture perfectly smooth. The less water you can get away with using the better.
Place creamed cashews into a large glass bowl. Stir until the temp is not hot to the touch from blending.
In a small bowl add 1 Tbsp water to about 1/8 tsp of mesophilic culture. Stir for 10 seconds and then add to the cashew cream. Mix in thoroughly.
Place damp cheesecloth or saran wrap over the glass bowl with the cashew cream. Place on the counter at room temp for 12-24 hours. The longer you let it set the stronger the cheese gets.
Once it has fermented it should have a lot of bubbles in the cheese. Remove the covering of the bowl and begin to flavor your cheese. Add salt, fruit, spices, and more to make it unique each time or enjoy plain! refrigerate covered until chilled and serve. Store in the refrigerator for up to 12 days (if you can get it to last that long! :P).
Some of my favorite ways to have this are with:
-Mixed in with Nacho Jalapenos (my personal fav!!!!)
-Mixed in with chopped fresh basil (excellent on tomatoes!!!)
-Layered with fresh strawberries and agave! (Delicious on toast!)