- 1 cup whole almonds
- ¼ cup fresh lemon juice
- 1 clove garlic
- 1¼ tsp rock salt/ sea salt
- ½ cup cold water
- 1 tbsp fresh thyme leaves optional
- 1 tbsp fresh rosemary leaves optional
Place the almonds in a bowl of room temperature water. Allow to soak for 8 hours.
Add some water and boil for 5-7 minutes. When cool remove skin. In a powerful blender puree almonds, lemon juice, salt, and water until very creamy. Place 3 layers of cheesecloth over a strainer and spoon the mixture into it. Bring up ends and tie with an elastic rubber band. Allow to drain in the refrigerator overnight or at least 8 hours.
Preheat oven to 200°F. Line a cookie sheet with a parchment paper. Turn the cheese with the crumbly side down onto the paper and shape it like a disc about ¾ inch thick. Bake for 40-50 minutes until top is firm and dry. Cool and chill.
When ready to serve place cheese on a plate and sprinkle dry or fresh herbs on it.