2 cups almond pulp (which is left behind when you make almond milk)
1/2 cup olive oil
1/2 cup nutritional yeast
4 tablespoons onion granules/powder
1 teaspoon garlic powder
1 and 1/2 teaspoon sea salt or Himalaya salt
fresh herbs such as parsley, chive, coriander, basil or dill
Put everything in a mixing bowl, or a food processor, except the fresh herbs. Mix well together.
Finely chop the fresh herbs you choose to use and add them to the mixture.
Form the cheese with a moulding ring. This cheese will be fine for a few days in the fridge but you want to keep it in an airtight container.