Heat 2 1/2 tbsp of water, 1 tbsp of coconut oil, 1/2 tsp lemon juice, 3 tbsp nutritional yeast, 3/4 tsp salt, 1/4 tsp garlic powder, and (2 tsp dried herbs if desired) in a saucepan until it just begins to boil.
Turn off heat and add 1 cup of almond flour.
Stir well until all of the dry ingredients are moist and it has formed a stiff dough.
Place in a small bowl or form into a ball and wrap in parchment paper and put it in the fridge for at least 3 hours to set. (You can use it hot as a cheese spread if you wish.)
After your cheese ball has set, you may roll it in crushed nuts if desired. Simply crush nuts of choice, (I like pistachios) take the cheeseball out of the refrigerator, and roll into a more perfect ball with your hands (This will warm up the cheese and make it a little sticky.) and roll it in crushed nuts.
Notes
To make a firm almond cheese to use as a grated parmesan:
Simply reduce the water to 1 1/2 tablespoons and follow the rest of the directions the same. Wrap it in parchment paper and let some air get to it while it sits overnight in the refrigerator.