Soak macadamia nuts and almonds in filtered water for 6 to 8 hours.

Drain the soaked nuts.

Blend the soaked nuts with 1 cup of fresh filtered water and probiotic powder in a high-speed blender until smooth and creamy. Add more water if needed.

Line a small colander with damp cheesecloth, allowing several inches of cloth to drape over the sides.

Set the colander over a dish to catch the liquid, and pour the creamy nut mixture into the cheesecloth.

Fold the excess cheesecloth over the top of the nut mixture and place it in a warm location to ferment.

After 2 hours, place a can or cup filled with grains or seeds on top of the cheese bundle to help press out excess liquid.

Let it ferment for 8 to 12 hours more; check every 2 to 3 hours and drain off the excess liquid collecting in the dish.

Transfer the Cheese Base to a bowl and stir in all the Add-Ins (red onion, parsley, pine nuts, chives, dill, lemon juice, sea salt, black pepper).

Cover and store in the refrigerator for up to 1 week.