To make the mozzarella, cover the cashews in boiling water for 10 minutes to soften them.

Get a glass or heat proof container ready, this is gonna serve as your cheese mold. You're gonna pour the cheese straight from the blender.

Add all the cheese ingredients EXCEPT the plant milk and cashews to a high speed blender.

Bring the plant milk to a boil, then add the cashews and plant milk to the blender.

Blend on high for about 1 minute or so. If you need to use a tamper or spatula do so quickly.

Once you feel like the cheese has been well blended, quickly transfer it to your heat proof container. Refrigerate for at least 3 hours, overnight is what I usually do. You can leave it uncovered if you want a dryer cheese too.

After the cheese has had time to solidify in the fridge, take it out and cut it up into your desired sized sticks.

Prepare your dredging station. In one bowl combine the ingredients for the bread crumb station, in another bowl, the flour station, and then in a third bowl, the wet station.

Dredge your mozzarella sticks first in the flour, then the wet, then the breadcrumbs. Back to the wet and then finish with another coating of breadcrumbs. Make sure to shake off the excess each time. You can use a fork for the wet and breadcrumb stations to keep your hands clean.

Once all your sticks are coated let them rest on a wire rack or parchment lined baking sheet.

Bring a pot of oil to 350 - 375 degrees fahrenheit.

Carefully fry your mozzarella sticks for about 2 minutes each or until golden brown. Let them rest on a wire rack.

Once cool enough to eat (careful, that cheese will be HOT) serve up with some Marinara or Ranch or whatever you want!

ENJOY!