Caprese Salad with Handmade Cashew Mozzarella

After culturing a batch of cashew cheese with a bit of my homemade rejuvelac for 48 hours, I formed it into small balls of "mozzarella", which I then soaked in a brine until chilled. The resulting texture was like that of a salty, rich burrata that practically melted into the dressing on this salad.