Soak almonds in filtered water with 1 tablespoon lemon juice for 8-24 hours to neutralize phytic acid.
Drain and rinse thoroughly.
Blend almonds with remaining lemon juice, olive oil, garlic, and salt until completely smooth.
Pour mixture into muslin/cheese cloth.
Tie the cloth tightly. Squeeze out any liquid. Place into an airtight container and 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.