Hi all, been trying mozzarella recipes. Ingredients are the usual suspects, cashews, tapioca starch, kappa or agar etc. Taste is good but I always get to the same issue...and the issue is texture.

Vegan mozzarellas, although they're white, melt and look the part, tend to feel more like a cream or a spread on top of the dish. Actual dairy mozzarella melts, yes, but it does not completely dissolve into sauce. It always retains a density/ thickness/chewability. This effect intensifies as the dish cools down - you guys know what I'm talking about, that almost solid layer of cheese on top of cold pizza!

The vegan mozzarellas I've done so far just don't seem to have that. They look the part impressively but they just kind of dissolve in the mouth which is not what I remember mozzarella being like... and I got some experience with that being Italian lol

Now I understand that this may be an unsolvable problem because I'm aware that mozzarella's specific texture is due is to dairy proteins. However I wonder whether this community 1) understands what I'm talking about and 2) ha any tips on how to inject some bite into homemade vegan mozzarella!