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Soak cashews overnight or for at least 3-4 hours.
Drain and transfer to a blender, add miso paste and blend until smooth.
Transfer to a clean glass jar, then cover with a cheesecloth and seal with a rubber band. Otherwise use a lid.
Let it sit at room temperature for 12-24 hours (depending on the temperature of your house and the season). If it's cold outside, I find leaving it in the oven with the light on works great for temperature.
You will know it's fermented when air pockets start to appear. At this point, you can taste it to see if you'd like to leave it to ferment for longer. The longer it ferments, the richer the taste.
If you're happy with the taste, you can either leave it plain or add more flavourings, I added some nutrition yeast, scallions and black pepper and put it in the fridge to firm up.
Store in an airtight container in the fridge for about 1 week/ could last 2 weeks, always best to check and smell for signs of spoilage, if the taste changes or if there is mold on the surface.