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Cover the raw almonds in the boiling water. Let them soak for 15 minutes. Drain, then remove the brown, papery skins by pinching the rounded end of the almond and squeezing. They should pop out really easily. Discard the skins.
To a food processor or a high-powered blender add the soaked and skinned almonds, tofu, lemon juice, white wine vinegar, nutritional yeast, refined coconut oil, 1 teaspoon of the sea salt, and the dried dill. Process until completely smooth. You will get a smoother result in a high-powered blender than you will in a food processor.
Add the remaining salt to taste, then blend again. I always use the full 1½ teaspoons.
Spoon out into a container. It can be eaten right away, but is best if refrigerated for at least 1 hour so it firms up a little.