Soak the almonds overnight. Drain the water and pop the skins off. This will take some time and while it is a bit of a pain in the butt, it’s kind of meditative at the same time.

Add the almonds and the rest of the ingredients into the food processor and let it rip until the mixture is nice and smooth which could take up to 5 minutes. Turn out into a nut milk bag or cheesecloth and and knot the top tightly essentially squeezing the almond mixture into the smallest area possible. Set in a strainer over a bowl and let it sit on the counter overnight to drain. Note: I had very little drainage and you might get none, some or a lot. Don’t worry about it. Just continue with the next step.

Take out of the cheesecloth and form into a round patty and place onto a parchment lined baking sheet. Alternatively, you can bake it right in a small glass baking dish.

Bake at 350 for 30 to 40 minutes until the top is kind of firm and the bottom is nice and brown.

Let cool and then use at will. It is great in salads and anywhere you would use feta cheese!