You need to start by taking care of the cashews. You can either soak them in water for 6-8 hours, or you can cook them in boiling water for 20 minutes. Both are good, but when cooked, I got a smooth paste super fast, which was a little more challenging when I used soaked nuts.

In a tough blender or a strong and fierce food processor, blend all the ingredients EXCEPT for the agar-agar.

In a small pot, place 1/2 cup of water and the agar-agar and bring to boil. The agar-agar will be activated upon boiling, and this step is essential to get a more firm cheeze, and to keep it from falling apart.

After boiling, bring to simmer and cook the agar-agar for 3-4 minutes or until it thickens and you get a really smooth texture.

Add the blended ingredients to the pot and mix well. Cook together for a minute or two and turn the stove off.

To a large bowl filled with many ice cubes and ice-cold water, scoop a small portion (a size of about hald a tbsp) and drop it gently to the bowl. Do so for the entire mixture, and let it 'sit' in the icy water for 30 minutes. Don't shake the bowl and don't add water to it. It will break the cheeze and cause the water to become cloudy. It's not too bad if it happens, but you'd rather it won't.

Serve as a salad ingredient, or as a topping for pizza!

Making the salad

Mix the spring-mix, cherry tomatoes, pumpkin seeds and add pieces of Mozzarella on top.

On a skillet, stir pear pieces with the sugar and Agava syrup for 3-4 minutes.

Add the lightly-caramelized pear pieces to the salad, drizzle sauce on top and serve!