Boil one cup of blanched almonds or almond slivers for ten minutes. Then strain and rinse.
Add almonds and all other ingredients to a high-speed blender and blend until smooth. This could take a few rounds depending on the blender.
Pour the cheese mixture into a small saucepan and heat over medium, whisking at first. As the mixture thickens, you'll want to switch to a wooden spoon.
After about 10 minutes, the mixture will be thick and gooey, and it might start to form a ball. Take off heat to keep it from burning to the bottom of the pan. Use right away for quesadillas or store in an airtight jar for later.
This cheese can also be used for pizzas or grilled cheese. Simply omit the chili powder and swap the lime juice for lemon juice.