Soak the cashews in cool water overnight, or for at least 6 hours, until softened.

Drain the soaked cashews and rinse well.

Add the soaked cashews, rice milk, coconut yogurt, tapioca flour, lemon juice, nutritional yeast and salt to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.

Taste the mixture and adjust the seasoning if needed. Add more salt for depth, lemon juice for acidity, or nutritional yeast for a stronger cheesy flavour.

Pour the mixture into a medium saucepan and place over medium-low heat. Whisk continuously as the mixture heats. It will begin to thicken, bubble and look slightly clumpy at first — keep whisking and it will come together.

Stir until stretchy and thick

Reduce the heat to low and switch to a spatula or wooden spoon. Continue stirring for 4–5 minutes, until the mixture becomes glossy, thick and stretchy, and starts to pull away from the sides of the pan.

Transfer the hot mixture into a lightly oiled dome-shaped bowl or small round mould. Smooth the top with a spatula. This will help create a rounded buffalo-style mozzarella shape once set.

Allow the mozzarella to cool slightly, then transfer to the fridge for at least 2 hours, or until fully set and firm enough to slice.

Once set, remove from the mould and slice as needed.