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Make the mozzarella cream: Add drained cashews and rest of the ingredients to a blender and blend till it is a very smooth mixture. I usually blend it for a minute, then let it sit for 5 minutes then blend again and repeat it for 3-4 times until the cashews are blended into a creamy mixture and you can’t feel any grittiness in the mixture.
Let this cheese set aside, no need to cook it!
Use a spoon to transfer big spoonfuls of the liquid mozzarella onto the pizza in big puddles and then drizzle some of it all over as well.
Top with some fresh basil, chili flakes, etc.
Bake for 10 minutes. After that, broil for 3-4 minutes or until some of the mozzarella starts to get golden brown. Remove pizza, let sit for a minute or two, then slice & serve.