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Blanch almonds for 1 minute, then chill in ice-cold water. Remove the skins. (not necessary if you use blanched or slivered almonds)
Soak almonds for 20 minutes in hot water or for at least 2 hours.
Blend soaked almonds, salt and water until smooth.
Using a cheese cloth, or nut milk bag, squeeze out the almond milk. You can use the remaining almond pulp to make cookies or anything that requires almond flour.
Bring the almond milk to a slight simmer (do not boil!), let it simmer stirring constantly for 5-10 minutes.
Remove the pot from the heat, then very carefully stir in the lemon juice. Let it chill for 2 hours until the curdles have formed.
Carefully transfer the curdles to a cheese cloth to strain off the "whey". Let it sit with a weight on top for about 1 hour or until most of the liquid has come out.
Optionally transfer the ricotta to a cheese mold, press down and let it sit in the fridge to firm up for 1 hour or overnight.
Serve on a freshly baked piece of bread! Or use however you would use normal ricotta.