Directions:

• 1Drain the cashews and add them to a blender, along with 1 cup water.
• 2Add all remaining ingredients to blender and blitz until completely smooth. The mixture will be watery. (If you didn’t use a high-powered blender, you may want to pour the liquid through a fine-mesh strainer or cheesecloth to remove any cashew bits that didn’t break down; this will ensure a smooth cheese texture.)
• 3Pour the mixture into a small saucepan and place over medium-high heat, stirring continuously. As you stir it will start forming clumps, and after 5 minutes or so, it becomes a cheesy, gooey mass of beauty.
• 4Continue cooking and stirring for a further 2 minutes to make sure it firms up completely.
• 5Use straight away in any recipe that needs a melty cheese.
• 6FOR STORAGE: Keep this in an airtight container in the fridge. To bring cold mozzarella back to dipping consistency, gently reheat over medium heat, stirring constantly so it doesn’t burn. By the time it's hot and bubbling, it may have thickened up too much, but you can thin it out by adding 1 tablespoon of water at a time, stirring it in until the desired consistency is reached.

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Nah not my cup of tea