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Soak the cashews. Add the raw cashews to a bowl and cover with water. Let them soak overnight or for at least 6 hours. This step softens the cashews and helps get a super creamy texture.
Blend them into a cream. Next, drain the cashews and transfer them to a high-speed blender. Add the water and blend on high speed for about 30 seconds or until the cashew cream is very smooth.
Add the probiotics. Transfer the cashew cream to a clean jar or glass bowl. Open the probiotics capsules and add the powder to the cashew cream. Use a wooden spoon to stir well.
Cover. To prevent the cashew cream from forming a crust on top, place a layer of plastic wrap on top and slightly press it so it is touching the top of the cream.
Culture it. Let the cashew cream ferment in a dark place, at room temperature, for 12-48 hours. During warm months, the cashew cream just needs about 12 hours to ferment, while in the winter, it can take up to 48 hours. You know the cashew cream is ready when you see small air bubbles have formed. It should have a tangy flavor but should not taste overly sour.
Refrigerate. Once the cashew cream is done, transfer it to the refrigerator and refrigerate overnight before enjoying it!
You can store the cream cheese in the refrigerator for up to 1 week.