Blend almonds and Rejuvelac for several minutes, until perfectly smooth. Add a little more liquid if needed.
Pour into the nut milk bag and leave to culture for 12-36 hours: the longer it cultures, the more tart and tangy it will get. If your kitchen is very hot, put the cheese in the fridge after 6 hours or so.
Transfer to a bowl and stir in lemon, salt, and nutmeg.
Lay out the wax paper and scrape the cheese onto it, using the spatula to form a ball.
Roll up the paper to form a tube, tape it closed, and refrigerate at least another 8 hours to set.
Sprinkle the garnish on the plate and gently roll the log over it to coat.
Set out with a cheese knife, or carefully slice into rounds.