- 1 cup whole almonds, soaked in water for 8 hours
- 2 tbsp fresh lemon juice
- 1 clove garlic
- 1¼ tsp unrefined salt
- ½ cup cold water
- 1 tbsp chopped fresh thyme leaves (optional)
- 1 tbsp chopped fresh rosemary leaves (optional)
Discard soaking water and rinse the almonds. In a powerful blender, puree almonds, lemon juice, garlic, salt, and water, until very creamy. Place 3 layers of cheesecloth over a strainer and transfer the mixture to it. Bring up the ends of the cloth and tie with an elastic rubber band. Drain in a sieve in the refrigerator overnight, or at least for 8 hours.
Preheat oven to 200 °C. 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 of about ¾ inch thickness. Bake for 40-50 minutes, or until the top is firm and dry. Cool and chill.
When ready to serve, place cheese on a plate and sprinkle dry/fresh herbs on it.