2 cups almonds
2 1/2 teaspoons salt
4 tablespoons of freshly squeezed lime or lemon juice
5 1/2 cups water
Blanch almonds or let soak in boiling water for 30 minutes. Remove skins and place in high speed blender with water and salt. Blend until creamy and smooth for 2-3 minutes so you get the most out of your almonds.
Strain using a nut milk bag or my favorite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for making vegan parmesan crumbs.
Strain using a nut milk bag or pouring the creamy liquid into a colander lined with a cheese cloth. Gather the corners and tie into knots tightly to squeeze out all to extract all the liquid. (P.S. with A LOT less salt, and some sweetener like dates or almonds, this is how you make almond milk!).
Pour the almond milk into a pot and place on high heat. Stir often until the almond milk comes to a boil. Turn off heat and pour in lemon or lime juice. Let sit for 45 minutes to curdle.
Strain the fresh vegan cheese to extract all excess weigh or liquid (similar to above). Place a heavy object on top of the cheese cloth for an additional 30 minutes plus to help drain further.
Remove the cloth and there is your block of cheese! It can be used fresh as ricotta on pastas or mozzarella on pizza. I recommend storing in the fridge over night so it can harden further if using as paneer.