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Add mozzarella ingredients (cashews, water, nutritional yeast, garlic, miso paste, lemon juice, salt, tapioca flour, and pectin) to a high powered blender until smooth
Add blended mixture to a saucepan on medium heat and whisk to remove clumps and thicken until stretchy texture forms
Pour mixture into an oiled pan and place in the refrigerator overnight
Shape the chilled mixture into mozzarella sticks
Whisk together soy milk and apple cider vinegar for wet mixture
Coat each mozzarella stick in dry flour mixture, then wet mixture twice over, and finish in breadcrumbs
Place breaded sticks in the freezer for 1 hour to fully set
Set fryer to 375°F and fry mozzarella sticks for 5-7 minutes per 3 batch
While frying, combine chipotle peppers, water, and agave in a saucepan and bring to a simmer
Coat each mozzarella stick with chipotle sauce and serve