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Lightly grease a round 2-Cup Glass Container or something similar. Set aside.
To soften cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
Drain cashews and discard soaking water. Add all ingredients to a High-Speed Blender (*except the water and agar agar powder). Blend on high until smooth, about 1-2 minutes. Set aside.
Add the water to a medium pot over medium heat. Whisk in the Agar Agar Powder until dissolved. The agar will thicken and start to appear gel-like after 2-3 minutes. When it gels, pour in the blended cheese mixture. Stir together well using a Silicone Spatula. Taste for seasoning and add more if needed.
Cook until the cheese slightly thickens up, about 2-3 minutes. Stir often so it doesn’t stick or burn. Remove from heat.
Pour evenly into your prepared container. Let it cool at room temperature for 25-30 minutes before placing it in the fridge. Cover and Chill for 4-6 hours. *I put a paper towel between the cover and the cheese to help absorb condensation.
To remove cheese, turn the container upside down onto a small plate. Give it a few taps. The cheese will slowly slide out on the plate. If it doesn't come out, you can gently use a butter knife to release the edges.