You guys, I am beside myself with enthusiasm about Noa Shalev's vegan cheese course. If you're a Hebrew speaker, cough up the 350 NIS and join the course. It's so worthwhile. Noa is a fountain of knowledge about fermentation and culturing and about nutrition in general, and her recipes rock!
I'm amidst the process of making hard cheeses, which Noa advises to make from macadamia nuts. I made two kinds: cheeses that I hope to age in the dehydrator and then in the fridge, so that they develop "body" and a rind, and slightly softer cheese balls rolled in spices.
I hesitate to reproduce the recipe, because I really want you all to take this course, but I'll just mention that Noa ages her cheese with probiotic capsules, which is a convenient method, especially if you don't have it in you to make rejuvelac or squeeze sauerkraut juices.
Once these cheeses harden in the fridge, I'll put them in a dehydrator for 24-48 hours, and then I'll age them further in the fridge. Delayed gratification.