Cover almonds in a jar with water and soak for at least 2 hours or overnight.
Drain off soaking liquid and remove the almond skins. The skin should slip off easily by pinching the almond between your fingers.
Add almonds and the remaining ingredients to a blender or food processor and puree until the mixture reaches a smooth, thick, paste-like texture, like a thick ricotta. Use a blender tamper or stop and scrape sides of bowl down throughout the process.
Store in a covered container, refrigerated for up to 1 week.
Recipe by Fare Isle at https://fareisle.com/vegan-pasta-alla-norma-eggplant/