Soak the raw cashews in boiling water for 20 minutes to soften, then drain and rinse.
Add the softened cashews, dairy-free yogurt, apple cider vinegar, nutritional yeast, avocado oil, sea salt, tapioca flour, and 2 tablespoons of water to a blender and blend until smooth.
Taste to see if you need to add more salt or vinegar and blend again if adjusting the seasoning. Set aside.
To make the brine that the mozzarella will go in once it’s finished, fill a medium bowl with cold water, ice, and a few pinches of salt. Set aside.
Add ½ cup of water in a pot over medium heat, once hot, stir (or whisk) in the agar powder. The agar will start to thicken after a few minutes. When this happens, stir in the blended mixture.
Continuously stir the mixture, so it doesn’t stick to the pot or burn.
The cheese will start to thicken up and become stretchy. You’ll notice it starting to pull away from the pot. This means it’s done.
Remove from heat, and using an ice cream scooper, scoop out the mozzarella and drop into the brine/ice bath until you’ve used it all up.
Put the mozzarella balls in the brine in the fridge for an hour to cool before enjoying.