Rinse cashew nuts and soak them in cold water overnight. Drain and throw them into a food processor, along with the rejuvelac.
Note: Rejuvelac recipe can be found here.
Process and let them ferment at room temperature for 3 days in a ricotta basket mould (or in a strainer) covered with sterile gauze. Put some weight onto it so that the liquid drains out. When your fermentation is done, stir the mixture with a wooden spoon to evenly incorporate herb salt, pepper and oil. Divide the mixture into two parts and add finely chopped black olives, thyme and agave syrup to one of them, then stir thoroughly with a wooden spoon.
Transfer the two mixtures to a cheese mould - alternating them as you wish (we wanted a olive heart) - and level off evenly. Let the cheese dehydrate for about 24 hours (mind the temperature: below 42°C). Store in the fridge in an airtight container.
This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.