Roux made with tapioca flour and coconut oil.
Nutritious yeast. (2:1 flour to yeast is a good start)
milk substitute of your choice.
Salt
Other stuff you like.

Make roux,
Add yeast and milk, you want the mix to be pretty thick prior to cooking.

Cook through, it should become consistency of thick custard.

You can now toast this and use it as mozzarella kind of substitute but the maturity of the cheese is dependent on the yeast ratio.

Or keep it in the bowl and just adjust consistency to make a pretty decent cheese sauce.