First gather all your ingredients together and prepare them in the right amount. That makes it so much easier and more fun and you're less likely to forget anything.
In a blender or in the vessel for a stick blender, combine the cashews with fresh water, nutritional yeast, miso, salt, apple cider vinegar and the content of the probiotic capsule. Then blend into a creamy mass.
Don't touch this mass with your fingers. It's also better not to use a metal spoon, as this can impair the fermentation process. A clean wooden or ceramics spoon would be best. Transfer it into a clean bowl and cover, then let it sit in a warm place for 24-48 hours.
After that, I recommend putting the mass in the fridge for at least one hour, because that makes it easier to form into a cheese.
Now mix the herbs with the blueberry powder and spread generously on a surface. Form the mass into a cheese with your hands and put it on the herbs form both sides, then roll it in the herb mixture like a wheel to get it fully covered.
Keep in an airtight container in the fridge and eat in the next couple of days.