Lightly oil two 4-inch springform pans with coconut oil.
Drain the cashews. In the bowl of a Vitamix, place the cashews, aquafaba, and acidophilus.
Blend on medium speed, increasing to high speed, using the plunger to evenly distribute the mixture until smooth. Transfer the cheese to the prepared springform pans, smoothing the tops with a rubber spatula.
Cut out a round of parchment paper that just fits the springform pan openings. (You don’t have to cover it securely as often the mixture will rise slightly beyond the top of the pan; this is fine.) Place the springform pans in the dehydrator and dehydrate at 90°F for 24 hours).
Using an ice cream scooper, remove the inside of the cheese and transfer it to a glass storage container. Refrigerate overnight. Enjoy on your favorite breads!
1 day prior,
Cashew nuts, raw 2 cup
Place the cashews in water in a small bowl. Cover and refrigerate overnight.