Best mozzarella

1 Blend until completely smooth 2-3 min Put all the ingredients into a high-speed blender. Blend on high until it is completely liquid with absolutely zero cashew grit left. It will look like thin milk—that is exactly what you want. 2 Cook and activate the starch 5-8 min, medium heat Pour the liquid into a non-stick saucepan over medium heat. Stir continuously with a silicone spatula or whisk. For the first few minutes, nothing will happen. 3 The clump and smooth phase Continuous stirring Suddenly, lumps will form. Don't panic! Keep stirring vigorously. Within 60 seconds, the lumps will melt together, and the mixture will turn into a glossy, thick, incredibly stretchy ball of cheese that pulls away from the sides of the pan. Once it's a cohesive, stretchy mass, remove it from the heat.