• Wash and dry a 1-quart (1L) mason jar, rinse it in boiling water, and let dry and cool to room temperature.

Make the cheese

• Make the cheese: In a blender, combine the drained cashews, water, sauerkraut, yogurt, coconut cream, and salt and blend until smooth, about 60 seconds or longer, depending on the strength of your blender.
• Add the coconut oil and process again until very smooth. (It’s important to add the coconut oil after blending the initial ingredients to prevent it from hardening in the blender, which can happen if the temperature of all the other ingredients combined is below 76°F/24°C.)
• Using an instant-read thermometer, make sure that the temperature does not exceed 110°F (43°C) after processing. If it does, allow it to cool to that or below, then add an additional 2 tablespoons yogurt and very briefly blend to combine.
• Pour the mixture into the sterilized mason jar, secure with a lid, then set in a warm place (ideally between 85° and 110°F (29° and 43°C) to ferment for 12 to 24 hours.
• The warmer the temperature, the faster the fermentation. Suggested places are outside on a warm day, in a sunny window, near a fireplace or in a yogurt maker or an oven with the light turned on.
• Taste after 12 hours to see if it has achieved the desired tang of goat cheese. Transfer the container to the refrigerator and allow it to set for a full 24 hours.

Prepare the herb mixture

• In a bowl, whisk together the parsley, tarragon, marjoram, and flaky salt. Spread out on a clean surface or sheet of compostable parchment paper.
• On a clean surface, spread a sheet of compostable plastic wrap or parchment paper. Scoop out half the hardened cheese and put it on the sheet, loosely wrap the plastic or parchment around it, and form a log about 4 inches (10cm) long.
• Remove the log from the sheet and roll it in the herbs. Repeat with the remaining cheese (of course, you can just make one long log if you like). Wrap the logs tightly in plastic wrap or parchment and refrigerate until serving.