Begin by bringing about 2 cups of water to a boil. I find that using a kettle works perfectly for this step—less fuss! Once the water is boiling, pour it over the raw cashews in a bowl. Allow them to soak for at least 5 minutes, but you can go up to an hour if you want a super creamy texture. Drain the cashews when you're ready.

In a blender, add the drained cashews along with 1 1/3 cups of fresh water (not the soaking water), lemon juice, apple cider vinegar, sea salt, garlic powder, nutritional yeast (if using), and tapioca starch. Blend everything together until smooth, scraping down the sides of the blender as needed. At this stage, expect the mixture to be quite watery, but that’s perfectly fine!

Pour that creamy concoction into a small saucepan and place it on the stove over medium heat. Start stirring with a spatula or spoon—don't rush this process.

As you continue to stir, the mixture will begin to clump together. Keep at it! After a few minutes, it will turn into a gooey, stretchy mass. Once it reaches that perfect thickness, remove the saucepan from the heat immediately. Timing is crucial; you want it to remain smooth and stretchy.

You can use your fresh cashew mozzarella right away for pizzas, lasagnas, or any dish craving that cheesy goodness. If you want to save some for later, transfer it to an airtight container and refrigerate. Just remember, it will thicken further in the refrigerator.