Cover the nuts with water and let soak for a few hours. Discard the water and add the soften nuts to the bowl of your blender. Add the 1/3 cup of water and process until smooth. Use the tamper and stop a couple times to scrape the sides.
Add the content of a probiotic capsule, mix well and transfer to a clean bowl. Cover with a kitchen towel or a plate and leave to ferment for 12 hours. I put my bowl in the oven, turned off with the light on.
Fig & Pistachio Crust
The next day, using a food processor or blender, pulse the pistachios into a fine powder. Add the figs and process until you're able to make a small ball with your fingers.
Transfer to an oiled 5-inch springform cake pan. Set aside.
Add the fermented cheese, the maple syrup and the vanilla to the clean blender/food processor and process until very smooth. Pour on the crust, flatten and put in the freezer for at least 2 hours.
Remove from the freezer 10 minutes before serving.