Soak 160 g raw cashew nuts in water for at least 4 hours. Drain and rinse well. Put in a blender with 2 tbsp water, 4 g probiotic powder, a pinch of fine sea salt and 2 tbsp water. Blitz to a smooth paste. Scrape into a bowl, cover with plastic wrap and set aside somewhere warm for 12 hours. Stir in 2 tbsp white wine vinegar and 2 tsp nutritional yeast. Set aside in the fridge for 24–48 hours until firm.