First up, grab all your ingredients and toss them into a high-speed blender. Blend everything until it's super creamy. You're aiming for that perfectly smooth texture here, no lumps!

Next, take that beautiful, creamy mixture and pour it into a small saucepan. Now, patience is key – you're going to heat this up over medium heat, but you've got to keep stirring. You're on a mission to keep everything moving until it thickens up to that ooey-gooey, melty cheese consistency.

For a simple, sliceable mozzarella, find a round container and pour your vegan cheese magic into it. Cover it up and pop it in the fridge. Give it about 2 hours, or be super patient and leave it overnight. The wait is worth it, I promise!

For mozzarella balls: Grab some cling wrap and spoon about 2-3 tablespoons (or use an ice cream scoop for easy measuring) of your cheese mixture onto it. Now, twist that wrap up to form a nice little cheese ball. Repeat this process with the rest of your cheese mixture. Let these beauties chill out in the fridge too, for a couple of hours, to firm up.