Blend all ingredients together until smooth in a high speed blender.
Transfer to a sauce pan over medium heat and whisk frequently for 3-5 minutes until thickened and stretchy.
Serve while warm. Store any remaining leftovers in an airtight container for up to 5 days.
Notes
I use non fortified nutritional yeast that is more a beige/brown color. If you use the fortified nutritional yeast that is bright yellow, your mozzarella may turn out more yellow. The taste will be the same.
Change how long you heat the cheese depending on desired consistency. For a more sauce like cheese, heat for closer to 3 minutes. For a stretchier, thick cheese heat between 5-7 minutes.
Do not use tofu that has been previously frozen in this recipe.
Do not use the Ninja blender with the blade up the stem. It will not blend the tofu mozzarella smooth.