Keep the leftovers in an airtight container in the fridge for 3-5 days. The cheese will get thicker and less stretchy as it cools, so use it immediately if possible.
I use this recipe to make mozzarella for 2 vegan pizzas.
Nutritional yeast gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
I’ve only made this recipe using cashews and tapioca starch, so I don’t know if other nuts or flours will work. If you try it successfully, please let us know in the comments!