• Soak overnight. Add the cashews to a large bowl and cover with cold water. Let the cashews soak overnight or for at least 8 hours.

Make the cream cheese

• Drain. Rinse the soaked cashews and drain them well using a colander.
• Blend. Transfer the soaked cashews to a blender or food processor and add 1/4 cup of water. Blend on high speed, scraping down the sides from time to time until it forms a very thick and smooth cream. This step might take up to 3 minutes.
• Add the salt and cultures. Open the probiotic capsules and add the powder to the blender. Add the salt and process for another 15-20 seconds.

Let it ferment

• Transfer to a bowl. Once your cashew cream is smooth, transfer it to a clean glass bowl and cover it with plastic wrap touching the top of the cream (this will prevent it from forming a skin on top.)
• Let it ferment. Allow the cashew cream to ferment for about 24 hours at room temperature in a dark place. After one day, taste the cream to see if it’s sharp enough for your taste. If it’s tangy enough, transfer it to the refrigerator for another day. This step will help firm up the cream, making it easier to handle later. Note: it may take up to 48 hours for the cashew cream to culture, depending on the temperature of your home.
• Add the psyllium husk (Optional). Dilute 1 and 1/2 teaspoon of psyllium husk powder in 2 tablespoons of water. Next, transfer the psyllium gel to a food processor and add the fermented cashew cream. Process for 10-15 seconds or until fully combined.

Coat with breadcrumbs

• Set up your workstation. Place the breadcrumbs inside a deep plate and line a baking sheet with parchment paper. Remove the cashew cream cheese from the refrigerator.
• Coat with breadcrumbs. Scoop out about 1/4 cup of the cashew cream cheese and form a ball using slightly wet hands (to prevent the cream from sticking to your hands). Transfer the ball to the plate containing the breadcrumbs and roll it to coat it completely. Transfer the cheese ball to the prepared baking sheet.
• Repeat. Repeat with the remaining cashew cream cheese.

Deep-fry

• Heat the oil. Heat about 3 inches of oil to 350°F (175°C) in a deep pot. Set a large plate topped with some kitchen paper towels on the side.
• Deep-fry. Using a spoon, place a few cheese balls into the oil. Work in small batches (3-4 at a time). Fry the cheese balls for about 1 minute or until golden brown. Use a slotted spoon to remove the balls from the oil and transfer them to a plate lined with kitchen paper towels to remove the excess oil. Repeat with the remaining cheese balls.
• Let cool. Allow the cheese balls to cool for a few minutes before serving.
• These fried cheese balls can be stored in the refrigerator for up to 4 days. Remember that since they contain cultures, their flavor will get sharper over time.