Place the cashew nuts in a (preferably) glass or ceramic bowl and spread the content of the probiotic capsule over them.
Cover with water, give a little stir and allow to sit overnight (from 8 to 12 hours) covered.
The day after transfer the soaked cashews with all their liquid to a power blender, along with all the remaining ingredients.
Blend for a few intervals, scratching the sides of the bowl in between, until the mixtures turns to a silky smooth consistency (you might need to add some extra water to get the mixture smooth. I recommend to start with 1/2 tbsp at a time and see how it goes. We don't want the mixture to be super runny, otherwise it won't set).
Carefully transfer the mixture into a (squared) mould, better if covered in cheese cloth.
Allow the vegan cream cheese to set in the fridge for at least 12 hours (although better results are reached after 24 hours).
Enjoy the overnight fermented vegan cream cheese straight away or store in the fridge up to one week.