Step 1

Place the almonds. Lemon juice, brine, and salt in a food processor.

Step 2

Process until you get a crumbly mixture resembling cheese, about 4-5 minutes. Be careful not over process or you’ll end up with almond butter.

Step 3

Place mixture in a cheese cloth or nut bag and twist tight to close and squeeze all of the excess liquid out.

Step 4

Place in the refrigerator for 24 hrs.

Step 5

Remove cheese from cloth and crumble.