In the morning (or the day before)
Drain the cashews and place in a blender with the Rejuvelac and salt. Blend, stopping to push down and scrape as necessary, until absolutely creamy and smooth. Add ½ tsp. of the xanthan gum and reprocess until it thickens and looks gooey. Place in a bowl, cover, and allow to sit at room temperature for 8 to 24 hours, depending on the temperature of your room. Mozzarella has a mild flavor, so be careful not to let it sit out too long lest it develop a tang. You want it to develop some flavor and depth, but still be mild.
In the evening or the next day
Place the cheese back in the blender. Dissolve the agar agar flakes by mixing with the water in a small pot and bringing to a boil; allow to simmer, stirring with a whisk, for several minutes until completely dissolved. Pour the agar agar into the blender and blend until completely incorporated. To achieve a “stretchier” consistency, add an additional ¼ to ½ tsp. xanthan gum.
Forming the Balls
Have ready a bowl filled with a quart or so of cold water and 1 tsp. salt. Immediately after blending, use a small ice cream scoop to form little balls of the soft cheese; drop into the water. They will harden almost instantaneously. Refrigerate for up to one week.
*If you are celiac or wheat-allergic, try replacing the Rejuvelac with a probiotic mix of ¾ tsp. of New Chapter Probiotics dissolved in 1 cup warm water, and use half of that for this recipe. I have a theory that this may produce a more mild sharpness—so I plan to experiment with this change as well.
http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala