Soak the almonds and sunflower seeds overnight. Alternatively, simmer for 5 minutes.
Add the almonds, sunflower seed and soy milk to a blender and blend for 1-2 minutes until smooth.
Transfer to a pot and bring to a simmer. Then, turn off the heat and add the lemon juice. Give it a good mix and let it rest for 10 minutes.
Place a colander on top of a bowl and line it with a cheese cloth. Add the cheese mixture and let it drain for at least 4 hours or overnight.
Remove cheese mixture from the colander and add it to a bowl. Mix in the nutritional yeast, salt, paprika powder and chili flakes.
Lightly grease a small cake pan or bowl with oil. Add a little bit of paprika powder and chili flakes to the bottom. Spoon in the cheese mixture and press it flat.
Cover with a lid and let it sit in the fridge for at least 4 hours or overnight.
Flip the cake pan/bowl to remove the almond chili cheese.