Blanch almonds for 1 minute, then chill in ice-cold water. Remove the skins. This is not necessary if you use blanched or slivered almonds.

Soak almonds for 20 minutes in hot water or for at least 2 hours.

Blend soaked almonds, salt, and water until smooth.

Using a cheesecloth or nut milk bag, squeeze out the almond milk. You can use the remaining almond pulp to make cookies or anything that requires almond flour.

Bring the almond milk to a slight simmer, but do not boil. Let it simmer, stirring constantly, for 5 minutes.

Remove the pot from the heat, then very carefully stir in the lemon juice. Let it chill for 2 hours until the curds have formed.

Carefully transfer the curds to a cheesecloth to strain off the whey. Let it sit with a weight on top for about 1 hour, or until most of the liquid has come out.

Optionally transfer the ricotta to a cheese mold, press down, and let it sit in the fridge to firm up for 1 hour or overnight.

Serve on a freshly baked piece of bread, or use however you would use normal ricotta.