• Rinse cashews under cold water then place them in bowl. Fill bowl with water and salt then let them soak for four hours.
• Rinse again under cold water, toss in blender with sauerkraut juice and water. Blend until smooth.
• Clean bowl and add boiling water. Dump boiling water into jar and seal it up. Move cashew cream into cleaned bowl, seal with plastic wrap and add a lid. Let this sit at around 75ºf for twenty four hours. I added mine to an insulated bag with the jar of boiling water.

Mozzarella/Cream cheese

• Same amount of cashews and sauerkraut as before but add less water. Ferment for two days instead of one.
• Add fermented cashews, coconut oil, lactic acid, xanthan gum, and dried chives to a bowl. Use hand mixer, then once mixed, add to smaller bowl.
• Add smaller bowl to freezer for a bit to thicken. Once thick, spread on your bagel!
• Add cashews, apple cider vinegar, lactic acid, coconut oil, xanthan gum, and tapioca starch to a bowl. Mix together, then add to small saucepan on low heat.
• whisk mixture until it starts to stretch. When it stretches, spoon it over into bowl of ice cold, salted water. Add to pizza, or save for later!