Soak cashews in water for about 12 hours. Use water about the double of cashews. Drain and rinse. Soak cashews in water and rejuvelac (3 part water and 1 part rejuvelac) for about 12 more hours. Use enough water and rejuvelac to cover cashews completely. If it’s very warm, put them in the fridge.
Make brine by mixing water and salt (2 percent) and set aside in the fridge
Drain cashews and put them in a blender. Blend cashews, water and rejuvelac (see the ingredients' list for the measurements) until it’s completely smooth.
While the blender is running, pour melted coconut oil slowly and continue to blend until it’s fully incorporated
Add salt, agar and kudzu and blend until it’s fully mixed
Pour the half of the mixture into a large non-stick pan and warm up with medium high heat, continue to stir with a spatula
When curd starts to form, turn down the heat to medium low and mix with a whisk vigorously for about 5 minutes
When it gets thick, remove the pan from heat and wait for a couple of minutes to slightly cools down
Have ice bath ready
Spray non-stick cooking spray on an ice cream scoop
Scoop the cheese mixture with the ice cream scoop, it’s easier to pour the mixture into the ice cream scoop with a spatula. A heaping scoop will make a rounder ball of mozzarella
Dunk the ice cream scoop into the ice bath and wait for a few second and release
Keep mozzarella in the ice bath for at least 20 minutes to solidify
Transfer mozzarella to brine and keep it in the fridge for at least 30 minutes, store mozzarella in the brine
Recipe by Asian Vegan & Beyond at https://www.asianveganandbeyond.com/vegan-cultured-mozzarella/