Soak the cashews in clean, cool water for 4 – 12 hours. Drain well. Put in blender with the powder from the probiotics (discard the casings) and a little water. Blend until smooth, adding water a little at a time to keep things moving and blending. Use only as much water as is needed for a smooth texture.

Line a colander with a double layer of cheesecloth and place over a bowl. Scrape the cheese mixture into the cheesecloth, cover with cheesecloth and then place a towel over the whole thing and let sit in a warm spot in your kitchen for 12 – 24 hours. The longer it sits the more tart it becomes.

Put the cheese in a mixing bowl, stir in the rest of ingredients except for the herbs for coating. Transfer mixture to an airtight container and let firm up in the fridge for a few hours.

If you want, you can “mold” your cheese. Line 2 ramekins (8 ounces each) with cheesecloth or plastic wrap, fill with the cheese, cover and refrigerate for several hours. Unmold the cheese and press minced herbs into the sides and on top. It will be on the soft side, similar to Boursin Cheese.

Cheese keeps for 3 – 4 days, in airtight container, refrigerated.