Stretchy Vegan Mozzarella

1. Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, then drain and rinse.
2. Add the softened cashews, 1 cup fresh water, tapioca starch, nutritional yeast, apple cider vinegar, salt, and garlic powder to a high-speed blender. Blend until completely smooth. The mixture will be thin at this point - that’s exactly what you want!
3. Pour into a saucepan over medium heat and stir continuously with a spatula. It will start out liquid, then form clumps before transforming into a thick, smooth, gooey and stretchy cheese.
4. Once thick and stretchy, remove from the heat and use immediately. It will continue to thicken as it cools.