Stir the agar into the cold water, then simmer over low heat to soften it. Pour half the agar water into a blender and process with half the cashews and sunflower seeds. Blending half at time will help make the mixture creamier faster. (Overfilling the blender will result in an uneven texture.) Add half of the each of the remaining ingredients and blend until creamy. Pour into a mixing bowl. Process the other half of ingredients the same way. Thoroughly mix the two batches together and pour into a mold or bowl. Chill until set.

Rodney Polden & Pamela Thornly, "Salt Spring Island Cooking". Posted by Anne MacLellan