Drain the cashews and place them in a large glass bowl. Bring a large pot of water to a boil. Once boiling, pour the water directly onto the cashews. Let sit 1-2 minutes and drain the cashews again. This step will help kill possible bacterias.
Place the cashews in the bowl of a blender or food processor. Add 8 tablespoons of filtered water. Blend on high speed, scraping down the sides from time to time, until you get a very smooth and thick mixture. This step might take about 10 minutes depending on your blender.
Open the probiotic capsules and add the powder to the bowl.
Add the penicillium candidum, just 4 drops is enough (about ⅛ tsp). If your penicillium candidum is in powdered form, please check the notes.
Blend on high speed for another 10-15 seconds.
The cashew cream should be smooth but quite thick. If needed, add 1 tablespoon of water at a time until smooth. Do not add too much water, or your mixture will be too liquid.
Transfer the cashew cream to a clean glass bowl, cover with plastic film to touch, and let sit at room temperature for one day in a dark place, this step is important to let the cheese ferment.
The following day, place the bowl in the refrigerator for about 4 hours. The cashew cream will firm up a bit and become easier to work with.
After that, line a clean baking sheet or flat plate with parchment paper. Place 3 small springform pans (I used 4-inches pans without the bottom) on the baking sheet.
Cut strips of parchment paper and lay them in the springform pans. You want to cover the sides of the springform pans, you can also use plastic film if you prefer. The goal is to prevent the cheese to touch the metal. Fill each pan with the mixture and press it down using plastic film so it doesn't stick to your hands.