Abstract: Animal-free cheesemaking leveraging mycelium fermentation and microbial bio-design techniques facilitate production of plant-based cheese that exhibits enhanced flavor and texture. In one embodiment, the plant-based cheese is mozzarella, and a manufacturing method begins by fermenting a first mixture of soaked cashews and aquafaba liquid to produce cultured cashews. The cultured cashews are then blended into a second mixture together with additional aquafaba liquid, water, and a pea protein derived from mycelium fermentation. A preferred pea protein is shiitake-fermented pea protein. The second mixture is agitated through several mixing cycles while being progressively heated to produce a liquid blend, which blend is then extruded into the cheese composition. A filling and pack out operation is then applied to the cheese composition to produce the finished product, typically in the form of a mozzarella chub.