This recipe is adapted from Rawmazing.com
Place the almonds in a bowl and cover with water. Leave to soak for at least 6 hours or overnight. Drain almonds and rinse well.
Place almonds in a blender with water, olive oil, lemon juice, nutritional yeast, garlic, contents of probiotic capsule and salt and blend till wonderfully creamy and smooth.
Place either a nut bag or a clean (like fresh out of the packet) chux cloth into a sieve to line it and then place the sieve over a bowl. Spoon the almond cheese mixture into the cloth. Once you have all of it in there bring the ends of the chux cloth together (or tie up your nut milk bag) and make a little closed sack. Secure with a rubber band.
Place the bowl with the sieve on top and the almond cheese bag sitting inside the sieve into the fridge and leave overnight or for at least 8 - 10 hours. This will help drain out some of the liquid from the cheese.
Remove the cloth bag from the fridge and carefully undo. You can now eat the cheese as is or you can dehydrate it in the oven (or dehydrator if you have one) to create a slight crust. Just keep in mind this will probably compromise the bacterial cultures so it depends on what finished result you are after.
Turn the oven on to its lowest setting (usually 40c) and then prop the door ajar with a tea towel to allow air to circulate. Place the cheese on a piece of baking powder and pop in the oven. You can also shape the cheese first into a cheese like shape if you like or just keep the rustic look out of the bag. Leave in the oven till a nice crust develops, usually around 4 - 5 hours.
Store fridge in a air tight container and eat within 5 days or freeze.