(Adapted from the "The Ultimate Uncheese Cookbook" by Jo Stepaniak):
1.5 cups water
1.5 TBS agar powder (or 5 TBS agar flakes) - I have best results with the powder
2 TBS tomato paste (see notes for substitutes)
1/2 cup raw cashews
3 TBS lemon juice
2 TBS tahini
2 tsp onion powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp dry mustard
1) Combine water and agar in small saucepan and bring to a boil. Reduce heat and simmer, stirring until dissolved (about 5-10 minutes). Transfer to a blender and add the remaining ingredients.
2) Process several minutes until complete smooth, scraping blender as needed.
3) Pour into plastic or glass containers (I use flat containers and pour until about 1/2" thick).
4) Cool uncovered in the fridge, then cover and completely cool for several hours.
Notes: Agar powder is a powdered sea plant, and can be found at some Asian Health food stores or some Whole Foods stores. I've ordered it on line, but read the reviews - some have a yucky metallic taste that carries into the cheese. If you don't want to use tomato paste, use either 1 small jar of pimientos, 1/2 cup chopped carrots, or 2-3 tsp. paprika. The tomato paste works best for me.