Place all ingredients, except 1 1/4 cups water and agar, in blender and blend on high speed until mixture is smooth. A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.
Scrape down sides of blender with a spatula and blend again on high speed until mixture is very, very smooth and creamy. (I recommend using a heavy-duty blender to get the mixture very smooth and creamy.) Set aside.
Place remaining 1 1/4 cups water and agar in saucepan, and heat over medium high heat until boiling. Stir occasionally with a heat-proof spatula. Reduce heat and simmer for 1 minute. Remove from heat.
Immediately add agar mixture to ingredients in blender. Scrape pan with a spatula to get all the agar mixture. Blend until smooth.
Promptly pour mixture to an oiled container. Cover and refrigerate for 4 hours or until set.
Notes
1. While most of my recipes are oil-free, this cheese just needed the oil to taste right. I was okay with that since it still has less than 1/4 the oil that store-bought cheese has. If you want an oil-free cheese, check out some of the other cheese recipes on this website.2. Mild-tasting coconut oil is coconut oil that does not smell like coconut or have a coconut flavor.