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Drain and rinse the soaked cashews, then place them in a blender or food processor.
Add the water, tapioca flour, nutritional yeast, lemon juice, agar powder, and sea salt to the blender or food processor with the cashews.
Blend on high speed until the mixture is smooth and creamy, resembling a thick milkshake consistency.
Transfer the mixture to a medium saucepan and heat over medium-high heat.
Continuously whisk the mixture as it heats. After a few minutes, you’ll notice the mixture starting to thicken and become stretchy.
Keep whisking for about 5-7 minutes, or until the mixture transforms into a thick, gooey mass. It should have a stretchy, mozzarella-like consistency.
Remove the saucepan from the heat and let the mixture cool for a few minutes.
Prepare a small bowl or container by greasing it with a neutral oil or lining it with parchment paper.
Using a spoon or silicone spatula, transfer the cooled mozzarella mixture to the greased bowl or container. Smooth out the top.
Allow the mozzarella to cool at room temperature for about 30 minutes. Then, refrigerate it for at least 2-3 hours, or until it is fully set.
Once the mozzarella has set, it is ready to be sliced, shredded, or melted in your favorite dishes.