After switching to a plant-based lifestyle, I tried all of the vegan cheeses out there on the market and to me all of the mozzarellas taste like salty slime. I also read all of the vegan cookbooks I could get my hands on and I found a couple of great recipes for homemade cheese in Ann Gentry’s Real Food Daily cookbook and Miyoko Schinner’s, Artisan Vegan Cheese. For me these books were literally lifesavers. Ann’s for her great cashew cheddar and Miyoko’s for her meltable mozzarella made with unsweetened nondairy yogurt. This recipe is inspired by what I learned from those two revolutionary cookbooks. Thanks Ann and Miyoko!” – Gary De Mattei