If using whole almonds, soak for 6 hours or overnight. Otherwise put almonds flakes or ground almonds in blender together with lemon juice, olive oil, garlic, salt and water.

Blend until smooth, will take a few minutes. May add a little more water if too thick, one tablespoon at a time until mixture blends properly.

When smooth and creamy, remove from blender and put in a small sieve lined with cheese cloth or strong kitchen roll that will not break when wet.

Place sieve over a bowl to catch the excess water overnight in fridge.

After the cheese has drained overnight, carefully invert it onto a lightly oiled baking sheet (removing cheese cloth or kitchen roll).

After cooling, place in airtight container and store in fridge. It will firm up after chilling.

If using ground almonds this speeds up the process as there is no need to soak the almonds overnight. Can add Nutritional Yeast or cashews. No need to bake if the cream cheese obtained following blending is preferred.