Soak almonds overnight. Drain and rinse the soaked almonds and add into a food processor. Blend with the water (I find a food processor is a lot easier than a blender to get all of the almonds blended smoothly). Scrape down sides as needed (easiest with a flat frosting stick).
Transfer into a mason jar and stir in the other ingredients.
Store the cheese in the refrigerator in an air tight mason jar or container.