To make the vegan mozzarella: To a blender, add the cashews, yogurt, tapioca starch, nutritional yeast, and salt, and blend until creamy. In a pot, combine the water and agar agar powder, stirring until the agar agar is completely dissolved. Bring it to a boil and simmer for 2 minutes. Now add the cashew cream to the saucepan and stir to combine. Cook the mixture while stirring for about 5-6 minutes. Prepare a large bowl of ice-cold water. Scoop out mozzarella balls with two wet spoons. Let them cool to firm up. Keep the balls in an airtight container covered in the brine for about a week.

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Slice the baguettes in half and toast in the toaster or oven. Then assemble: To the baguette, add pesto to both sides of the bread. Then to one side, add the tomato slices. Last, spread the vegan mozzarella on one side and add black pepper (optional).

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