Blend the cashews, water and probiotics until smooth. Transfer to a bowl, cover, and leave in a warm place for 14 to 16 hours. This is the process of culturing the cashews; you’ll know it’s done when you put a spoon through the mixture and it has tiny air bubbles. It should also taste (and smell) slightly sour.
You’re going to transfer this back over to the blender and blend in the remaining ingredients until smooth again. It’s really important that the coconut oil is melted to the point that it’s clear and that the coconut butter is loose and slightly runny (it will never go clear like the oil).
Place in the fridge until you’re ready to serve. It will firm up a little in the fridge, but if it’s too firm for you, use a little less coconut oil next time, or just take it out of the fridge about 1/2 and hour before you use it.