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First set your container aside for your cheese mold.( I use a rectangle shaped glass container with a snap lid. I purchased a Walmart, it holds approximately 2 cups)
Now add the cashews to a small bowl and cover with boiling water. Set aside while you gather the other ingredients.
Next add all the ingredients to your Nutra Bullet (small cup is what I use, works amazing! or a high speed blender) and drain and add the cashews.
Blend the cheese mixture for 2 minutes or until it is creamy and smooth.
Pour into a medium sized heavy bottomed sauce pot, Set to medium heat (before you turn on stove make sure you have your cheese mold, a spatula and a whisk right there, this goes quickly at the end)
Bring the cheese mixture to a simmer on medium heat, while whisking continuously. Once it starts to bubble, keep whisking for 2 minutes. It will get lumpy and then gooey and stretchy.
Grab your spatula and quickly pour the mozzarella into the cheese mold. It will start to set immediately so work quickly.
Set the vegan mozzarella in the fridge uncovered for at least 2 hours to firm up.
Remove the cheese block from the fridge, take out of container and wrap in paper towel (this helps wick away the moisture) return to container and cover with the lid and refrigerate.