1) In a food processor blend the soaked cashews, miso/probiotics, and rejuvelac until smooth.
2) Line a sieve or strainer with a double thickness of cheesecloth and place over a bowl. Put cheeze mixture onto the cheezecloth, wrap any hanging corners over the cheeze. Cover with a small towel and leave in a warm place to ripen for 14 to 16 hours.
3) Squeeze any remaining water out. Form into a ball and roll it in herbs, spices, chopped nuts/seeds, or nutritional yeast. I like to use peppercorns or paprika. Then use it or refridgerate for up to 24 hours and it will firm up to a medium firm cheeze. Store in fridge in airtight container for up to 3 or 4 days.
Alternatively, if you don't have any of those things, you can just push the mix into a container and let it sit like that for 14 to 16 hours, but it won't firm up as much.
*Editor Note: Others have replaced this with fresh lemon juice with success.
Source of recipe: I wrote this recipe.