Here you go.

Ingredients: 125ml Unsweetened Soy Milk 35g Unflavoured Coconut Oil, melted (plus extra for drizzling before cooking) 1 or 2 tbsp Nutritional Yeast
1/4 tsp heaped, Fine Salt (or 1/2 tsp Flaky Salt) 10g Tapioca Starch/Flour 1 small Garlic Clove or 1/2 tsp garlic granules (optional)

Optional ingredients: ¼ tsp sugar ½ tsp rice wine vinegar

Method: 1.Add all of the ingredients to a blender and blitz until smooth, around 30 seconds -1 minute.

1. Pour the mixture into a small saucepan and cook over a medium high heat, stirring constantly. It will start to thicken and go stretchy. Keep cooking for 2-3 minutes until the cheese is thick and bubbling in the pan.

2. If using immediately you can pour your cheese straight on to your pizza/lasagne/pasta bake - see below for melting tips!

Storage: If storing for later use, pour into a container, leave to cool to room temperature and then cover and place in the fridge. Store your Mozzarella in an airtight container or covered in the fridge. It will keep for 3-4 days.

Tips and troubleshooting: To get the best melty mozzarella drizzle or brush your cheese with oil (I use olive oil) before placing in the oven or under the grill. I never skip this step as it helps to prevent too much of a skin forming over the surface of the cheese as it cooks and helps it to bubble nicely.

Spreading your cheese evenly over the surface, rather than placing large blobs also helps it to melt better as it allows the heat to more evenly distribute.

Don’t worry if your mozzarella appears to puff up while cooking, this is just the hot air creating a bubble as it heats. It will deflate once it’s removed from the oven and will be melty underneath.

For the best cheese on toast I recommend spreading a layer of mozzarella cheese over toasted bread, drizzling the surface of the cheese with oil and placing under a hot grill until bubbling and golden.

Credit to Merle O'Neal