Blend cashews, almond milk, lemon juice and probiotic in a food processor until smooth.
Place in a cheese bag, set in a colander inside of a medium bowl.
Place a 5-pound weight on top (large mason jar full of water will do).
Set in a warm dark place for 24 hours to ferment.
Take cheese out of cloth once fermented and mix herbs of choice into cheese.
Set into a mold and place in the fridge overnight. Cheese is then ready and should last a week when stored in the fridge.