Soak the almonds for 24 hours in water and drain them. Add all the ingredients except the almond milk, the agar-agar, and the coconut oil in the blender or food processor.

Blend the mixture for 3- 5 min, scraping down the sides of your food processor bowl with a rubber spatula if needed, and process until you have obtained a smooth texture.

Slowly add the melted coconut oil while the blender is running on low speed and let it blend for a minute to incorporate the oil into the cheese and create an emulsion. Set the mixture aside.

Combine the agar-agar and the almond milk in a heavy medium saucepan and bring to a boil. Simmer the contents for 5 minutes to activate the agar-agar, stirring almost constantly.

Turn off the heat. Pour the cheese into the saucepan, and mix the contents well using a whisk.

Transfer the mixture to a silicon mold or a container, cover, and refrigerate for 12 hours before serving.

Cover with olive oil, and store in the fridge in an air-tight container for up to 5 days.