Combine soy milk and agar flakes. Bring to a boil. Turn the heat down and gently simmer for 2 minutes, stirring occasionally. Lightly grease a one-quart container with sesame butter. You could also line the pan with baking parchment. In a blender, take the soy milk mixture along with rest of the ingredients and process until smooth (15 – 20 seconds). Immediately pour the mixture into the greased/lined container. Cover and refrigerate overnight. The cheese sets in 4 hours in the refrigerator. The cheese will continue to firm up after that in the refrigerator.
Serves 2 – 4