This recipe is from Jo Stepaniak's fantastic cookbook, "The Ultimate Uncheese Cookbook." The recipes are simple, require basic ingredients for the most part and taste great.
Buffalo Mozarella (called Mostarella in the book)
2 cups water of plain soymilk (I used water)
1/2 cup nutritional yeast flakes
1/3 cup quick-cooking rolled oats
1/4 cup tahini
1/4 cup cornstarch, kuzu, or arrowroot
3 to 4 tablespoons fresh lemon juice
1 tablespoon onion powder
1 teaspoon salt
Lightly oil a 3 cup rectangular mold, loaf pan or other small rectangular or oval container ( I used a round plastic container).
Combine all ingredients in a blender and process several minutes until completely smooth. Pour into a saucepan and cook and stir over medium heat until very thick and smooth. Pack into the prepared container. Cool uncovered in the fridge. When completely cool, cover and chill overnight. To serve, turn out of the mold and carefully slice with an oiled or water-moistened knife. Will keep for about 5-7 days covered in the fridge.