Melty Stretchy Gooey Vegan Mozarella

Soak the cashews for four hours or overnight. Or if you are impatient like me, just boil them for 10 minutes until soft. Drain before using.Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.Pour into a small sauce pan and heat over medium high heat, while stirring. If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheese cloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.