Steps

• Soak the cashews in a glass of cold water for 45 minutes. Then, drain them.
• Mix the cultures in the warm water.
• In your blender, blend the cashews and warm water until smooth. Pour this mixture into a container and cover it with a cloth. Let it ferment overnight at room temperature.
• The next day, prepare the toppings: in a small saucepan, heat the olive oil with the garlic cloves (with their skin on). When they start to brown, remove from the heat and let cool. Remove the skin and chop the flesh. Finely chop the chives and shallot.
• Add the garlic flesh, chives, shallot, salt, and pepper to the fermented cheese and mix. You can shape it into a ring at this stage and place it in the fridge for a few hours to chill. It's ready to be enjoyed afterward :)

NotesIt keeps for 7-8 days in the fridge! Its flavor may become more pronounced over time.