from Vegetarian Times, April 2009
Directions:
Place almonds in a medium bowl. Cover with 3 inches of water. Let soak 24 hours. Drain soaking liquid, rinse almonds under cool running water, and drain again.
Puree almonds, lemon juice, 3 TBS olive oil, garlic, salt and 1/2 cup cold water in a food processor 6 minutes, or until very smooth and creamy. (Scrape sides of bowl often.)
Place large strainer over bowl, and line with a triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Bring corners and sides together, and twist around cheese, forming into an orange-size ball and squeezing to help extract moisture. Secure with rubber band or kitchen twine. Chill 12 hours or overnight. Discard excess liquid.
Preheat oven to 200ºF. Line baking sheet with parchment paper. Unwrap cheese (it will be soft), and transfer from cheesecloth to prepared baking sheet. Flatten to form 6-inch round about 3/4-inch thick. Bake 40 minutes, or until top is slightly firm. Cool, then chill. (Cheese can be made up to this point, 2 days ahead; keep refrigerated.)
Combine remaining 1/4 cup oil, thyme, and rosemary in a small saucepan. Warm oil over medium-low heat 2 minutes, or until very hot, but not simmering. Cool to room temperature, Drizzle herb oil over cheese just before serving.