In a food processor or high-speed blender combine the almonds, 3/4 cup water, lemon juice, nutritional yeast, and salt. Blend until thick paste forms, scraping down sides as needed. Add more water one or two tablespoons at a time and continue to blend until you reach a creamy, slighty grainy consistency like ricotta cheese.
Store the leftovers in an air tight container in the firdge for up to a week.
For an herb version: after the ricotta is blended stir in 2 teaspoons dried basil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder.