1In a blender or food processor blend cashews with lemon juice water and probiotics (and, if using, add colostrum) until smooth.
2Add salt and blend again.
3Add more water if needed to attain a smooth consistency.
4Pour mixture into a nut milk bag or cheesecloth-lined colander over a bowl.
5Wrap cloth to cover and place a 5 pound weight on top. (Try a large mason jar filled with water.)
6Place in a warm location and allow to ferment for 24 hours. The longer it ferments, the stronger and tangier the cheez will taste. (If you want to speed up the process, place in dehydrator.)
7Once fermented, remove cheese from cloth and transfer to a bowl; add coarsely ground peppercorns, mixing until well incorporated.
8Line 2 small bowls (apx 6 ounce) with plastic wrap, sprinkle whole peppercorns in bowl and spoon cheez on top, pushing down to fill the bowl and smoothing the top.
9Place cheez in refrigerator for at least 2 hours, it will firm up as it chills.
10Store in an airtight container in the refrigerator for up to 10 days.