Raw cashews blend with tahini, lemon juice, and coconut oil until utterly creamy, then simmered agar gets blended through and the mixture sets in silicone molds into firm, sliceable vegan mozzarella.
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Place cashews, cashew milk, tahini, lemon juice, coconut oil, salt, garlic powder, dried basil and 1/4 cup water in a Vitamix and blend until smooth. Blend until very smooth and creamy.
Place agar in 1 1/2 cups water and bring to . until agar dissolves. Add agar mixture to blender and blend until smooth.
Pour mixture into silicone molds and refrigerate until set.
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