Soak almonds in filtered water with 1 tablespoon lemon juice for 8–24 hours to neutralize phytic acid
Drain and rinse almonds thoroughly
Blend almonds with remaining lemon juice, olive oil, garlic, and salt until completely smooth
Pour mixture into muslin/cheese cloth and tie the cloth tightly
Squeeze out any liquid and place into an airtight container
Refrigerate overnight to drain excess moisture and develop the tang
Shape cheese into a disk on a parchment-lined tray
Bake at 140°C for 40 minutes until edges are golden
Cool completely before slicing
