Cashews are good nuts to ferment as there is no skin on them, they have a neutral flavour, and aren’t too expensive compared to many other skinless nuts (although to be accurate, cashews are in fact a seed rather than a nut). You are also able to get a completely smooth consistency with cashews, like cream, which makes a lovely texture.
This is a soft, quite spreadable cheese. A grinding of black pepper is a nice seasoning. You can press it and mature it for a harder texture and stronger taste, as described overleaf.