Cashew Mozzarella

-Place cashews and almonds in a bowl and soak for 2 hours, or overnight. If in a rush, boil the nuts for 30 minutes.
-Drain the nuts and place in a blender with water, corn starch, refined coconut oil, salt and agar agar flakes.
-Blend on high speed for 1 minute. Or until smooth.
-Transfer the mixture to a saucepan and whisk constantly, heat over medium heat until it becomes thick and sticks to the whisk and removes from the side of the pot.
-With a spoon, scoop the balls into the ice bath. They will instantly firm up. Place them in the fridge until ready to use. They will get soft in the water over time. Use as soon as possible.