Soak cashew nuts for 15 minutes in hot water. Drain over a sieve.
Add soaked cashew nuts with all the remaining ingredients in a high-speed blender and blend until smooth.
Transfer to a small pot, bring to a boil, and cook for 2-3 minutes while stirring constantly.
Divide the hot sticky mixture between 3 small bowls, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight. → The mozzarella balls will thicken once cold.
Use like regular fresh mozzarella for caprese salad, or add it to pizza/oven-baked dishes. It's a very soft and creamy cheese that melts once hot.
Notes
This mozzarella is very creamy, somewhat reminiscent of buffalo mozzarella. If you prefer a slightly firmer mozzarella, reduce the amount of water to ¼ cup (60ml).Keeps fresh for up to 5 days. Store it directly in the wrapped bowls or in an airtight container in the refrigerator. Freeze: You can freeze this mozzarella for up to 3 months in a freezer bag. Grate it frozen over pizza, lasagna, quesadillas, and more.