1 cup almond pulp
4 Tbsp thyme chopped fine
Pinch of celtic sea salt
1 Tbsp lime or lemon juice
1 Tbsp olive oil
1⁄2 clove garlic, finely minced
2 tsp sundried tomato powderMix all ingredients in a bowl, fluff with a fork.Better if left to marinate a few minutes.Add to favorite salad.Refrigerate in a sealed container up to one week.
View the recipe on The Sunny Raw Kitchen’s post.
I found this savory cheese recipe on Carmella’s award-winning rawfood blog – The Sunny Raw Kitchen, as an accompaniment to a freshly-picked wild greens Greek salad.
For a more elaborate, stronger-tasting cheese. check this recipe here.
Valya's Spicy Almond Cheese 
Almond Feta Cheese