Choices, choices. I offer two recipes for mozzarella in this book, one made from cashews, and this one, which is made from nondairy yogurt. Which to choose? For Caprese Salad, my choice would be Fresh Mozzarella, as it is rich and delicious with tomatoes and basil. For meltability, however, this is the one to go with. Use it to make killer pizza, calzones, and lasagne.