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Blend softened cashews and aquafaba in a high speed blender until as smooth as possibly. Strain through a fine mesh sieve to remove any large particles and return to blender.
Add tapioca starch, carrageenan, lactic acid, nutritional yeast, and salt and pulse in a blender to combine.
Add coconut oil and blend again very briefly. Mixture will be smooth and a little thick.
Heat in a medium saucepan over medium-low heat while stirring regularly. It will look quite lumpy as the tapioca starch activates. It will eventually turn glossy and smooth, like melted cheese. When it reaches 170°F, it is done.
Pour into a mold, or scoop balls into ice water for buffalo style mozzarella. Refrigerate for a few hours to fully firm up the cheese before slicing or grating.
Alternatively, if you have a Vitamix or other high speed blender, the ingredients can all be blended together until heated thoroughly (over 170°F) and poured into a mold to set.