Step 1

Drain the soaked cashews and transfer them to a high-speed blender. Add the water and blend on high for 20-30 seconds or until smooth and creamy.

Step 2

Transfer the cashew cream to a clean jar*. Add the powder from one capsule of probiotics and stir it into the cashew cream using a wooden spoon.

Step 3

Cover the jar with plastic film or with a clean cheesecloth. Let it ferment at room temperature for about 24 hours (or up to 48 hours). The cashew cream is ready once you can see some bubbles, and it has a tangy flavor.

Step 4

Transfer the fermented cashew cream to a blender and add all of the other ingredients. Blend for 15-20 seconds or until smooth. The fondue will be very liquid, which is normal.

Step 5

Pour the fondue batter into a large saucepan. Heat over medium heat, whisking constantly, until it thickens and starts to get stretchy, about 5 minutes.

Step 6

You can then serve it immediately or transfer it to a fondue set to keep it warm. Dip pieces of bread into the cheese fondue and enjoy!