Makes one (283g) round
1 cup whole blanched almonds
1/4 cup fresh lemon juice
3 Tbs olive oil plus another 1/4 cup olive oil, divided
1 clove garlic, peeled
1/2 cup water
1 1/4 tsp salt
1 Tbs thyme leaves
1 tsp rosemary leaves
Soak almonds in large bowl of cold water for 24 hours. Drain, rinse almonds under cold water, and drain again.
Purée almonds, lemon juice, 3 tablespoons oil, garlic, salt, and 1/2 cup water in food processor for 6 minutes, or until creamy.
Place large strainer over bowl and line with triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners of cloth together and twist around cheese, forming into a ball and squeezing to extract moisture. Secure with rubber band. Chill overnight. Discard liquid.
Preheat oven to 90-95 C (200 F). Line baking sheet with parchment paper. Unwrap cheese and transfer to prepared baking sheet. Flatten to form 7.5cm-10cm thick round. Bake for 40 minutes, or until top is firm. Cool, then chill.
Warm remaining 1/4 cup oil, thyme and rosemary in saucepan over medium-low heat for 2 minutes, or until very hot but not simmering. Cool. Drizzle herb oil over cheese just before serving.
Credits: Vegetarian Times; Everything Vegan