Rinse the almonds well. Place them in water in a medium bowl. Cover and refrigerate overnight.
For the Smoked Almond Cheddar
Drain the almonds. In the bowl of a food processor, place the almonds, pimientos, nutritional yeast, salt, garlic powder, and ¼ cup pimiento liquid. Process until the mixture is well incorporated.
Remove the lid and test the cheese for texture and salt content. If you want a smoother spread, add pimiento liquid in small increments and process again. Add more salt if needed.
Serve this with crackers and fresh pears.