Creamy Mini Mozzarella Balls

Boil the raw cashews (1 cup) for minutes (10) until softened (or soak them overnight). Drain and rinse with fresh water. Start 10m timer

Add the drained [raw cashews], soy yogurt or silken tofu (1 cup), salt (1.5 tsp), lemon juice (1 tbsp) (optional), and nutritional yeast flakes (2 tbsp) (optional) to a highspeed blender. Blend until creamy, scraping sides. Add tapioca starch (3 tbsp) and blend until combined. Transfer to a bowl.

Pour the water (0.5 cup) into a saucepan. Add agar powder (1 tbsp) and stir until dissolved. Bring to a boil and simmer for minutes (2), stirring constantly. Start 2m timer

Add the cashew cream to the saucepan and stir rapidly to combine. Cook for about minutes (5), stirring constantly, until the mixture gets very thick and stretchy. Start 5m timer

Prepare a large bowl of ice-cold water. Use a melon baller to scoop out mini mozzarella balls, then carefully transfer them into the [ice water]. (The mixture is very sticky, so use a teaspoon to remove each mozzarella ball from the melon baller).

Let the [mini mozzarella balls] sit in the [ice water] until set. Then place them in an airtight container and cover with salted water. Store in the fridge for up to week (1).