No its not an alternative to actual mozarella, but if you don't want dairy it really is a great alternative. Seems a bit odd to pour cheese onto your pizza, but trust the process, it comes out from the oven tasting great. It can also be used as a good cheesy sauce in pasta dishes

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• Soak the 1/2 cup cashews in boiling water for 10 / 20 mins or soak in cold water overnight.
• Once soaked, add to a blender with all other ingredients and blend
• Consistency should be like runny cheese sauce. Add more tapicoa flour to thicken if needed, but it should be fairly runny.

Will last well in a sealed container in the fridge for a week, but be sure to give it a good stir before serving.