Soak cashews in water overnight and drain.

Add cashews, coconut milk, tapioca starch to blender or food processor and blend until nice and smooth.

Transfer to a pot and let simmer. Remove from the heat and let cool.

Transfer mixture to a glass bowl (don’t use metal). Add probiotics after cool.

Cover, allow to ferment on counter for 12 -36 hours until desired tanginess is achieved. Transfer to the refrigerator and store in an airtight container.