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Soak the almonds in water for 6 hours or overnight.
Drain and put the almonds into a blender with the lemon juice, olive oil, garlic, salt, and water.
Blend on high until the almonds become as smooth as possible. Depending on your blender, this may take a few minutes. Pause and scrape down the sides of the blender occasionally. If it is too thick and is not blending, add more water 1 Tablespoon at a time until the mixture blends properly.
When smooth and creamy, remove the mixture from the blender into a small sieve that has been lined with fine cheesecloth. Place this sieve over a bowl to catch the draining water and refrigerate overnight.
After the cheese has drained well overnight, carefully invert it onto a lightly oiled baking sheet, removing all of the cheesecloth.
You have two options for baking: Bake at 325°F (165°C) for 25-30 minutes for a just set, more spreadable cheese. Alternatively, bake it at 350°F (180°C) for 30-40 minutes for a more set, more crumbly, yet still creamy cheese.
After it cools down, put in an airtight container and store it in the refrigerator. It will firm up a little after chilling.