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Prepare a Lactic Starter: Choose your grains and soak and rinse them over a few days until small sprouts form. Add the sprouted or malted grain to a jar of water at room temperature for 2-3 days until tangy.
Soak Cashews: Soak 2 cups of cashews for about 6-8 hours, then drain and transfer to a blender or food processor.
Blend Cashews & Culture: Add about ¼ cup of the starter to the soaked cashews and blend into a smooth paste, scraping down as needed.
Transfer Paste into Bowl: Move the cashew paste into a covered bowl.
Fermenting: Keep the bowl at room temperature (68-72°F) for about 2 days until the flavor becomes tangy. Refrigerate when it tastes right.
Finished Cheese: The cheese can be eaten as a spread, rolled into a log, or mixed with herbs/spices. Store in a breathable wrap in a covered container.