Steps

• Soak the cashews in water for 45 minutes if they are broken pieces, or 2 hours if they are whole. Drain them.
• Blend them with the water and lemon juice. Pour into a saucepan and add the tapioca starch, oil, agar-agar, and salt. Heat while whisking. Once it reaches a boil, the mixture will thicken and become elastic. Remove from heat and let it cool.
• Shape the mixture into balls by hand and place them in the fridge for one to two hours.
• Bread the mozzarella balls: mix the cornstarch and water. Dip each ball into this mixture, then coat it with breadcrumbs.
• Heat the oil in a pan over high heat until it’s hot. Then fry the mozzarella balls until golden.
• For the skewers, I decided to make smoked carrots: peel the carrot and create ribbons using a vegetable peeler. Toss the ribbons with all the seasonings and let them rest for 20 minutes.
• On each skewer, place a carrot ribbon, a mozzarella ball, and an olive!