Combine the raw nuts, 1 teaspoon mineral salt, and enough filtered water to cover by 2 inches in a clean glass or ceramic bowl. Stir to dissolve and soak overnight.

Drain and rinse thoroughly in a stainless-steel colander. Measure the full 2 cups soaked, wet nuts into the cheese formula.

Blend the soaked nuts, fermented vegetables, olive oil, prepared tahini, lemon juice, garlic, and remaining 1/2 teaspoon salt for about 50 seconds, until smooth. If the blender cannot turn, add only a small source-permitted amount of filtered water, fermented vegetables, or olive oil.

Transfer the smooth puree to a clean wide-mouth glass vessel that holds close to twice its fresh volume. Keep the upper walls clean and settle the puree below the rim.

Cover loosely with a clean metal lid without sealing pressure. Hold in a warm room-temperature place away from direct sunlight.

Begin checking at about 1 1/2 days and allow longer in a cooler room. The endpoint is reached when the whole puree has risen and is filled throughout with many sponge-like air bubbles.

Refrigerate when the risen bubbly endpoint is present. Chill until cold and slightly firmer, then serve as a soft spread.