Add the almond slices to a bowl and cover them with room-temperature water. Let them soak for 4-6 hours, or overnight. If you’re pressed for time a rush, soak them for 30-60 minutes in boiling water.
When the almonds are soft, drain and rinse them. Add them to a high-speed blender or food processor with the tofu, almond milk, nutritional yeast, lemon juice, and salt. Add any optional seasonings at this point if you’d like.
Blend the mixture on high for a few minutes until it is smooth and no chunks of almonds remain. You may have to stop the blender a few times throughout to scrape down the sides.
If you’re not able to achieve a smooth consistency or it’s too thick, add more almond milk 1 tablespoon at a time until it reaches the desired result.