You can make this recipe in 2 different ways. You can either buy raw almonds and roast them yourself, or buy them already roasted and save some time. Your choice! You can also use peeled or unpeeled almonds.

If you’re going to roast the almonds yourself, preheat the oven to 350ºF or 180ºC.

Place the almonds onto a baking sheet and roast them for about 10 minutes. 

Once the almonds are roasted, let them cool down until they’re just warm, not hot (this step will take about 10 minutes).

Add the roasted almonds to a food processor or a high-speed blender and blend until creamy. It will go from whole to coarsely chop to crumbly to finely ground. 

It will gradually become sticky and start sticking to the sides of the food processor, so stop it and scrape down the sides. 

Finally, it will turn creamy, thick, and smooth. If the almonds don't come together easily, add 1 tablespoon of any kind of vegetable oil (although coconut oil is not a good option) and blend again until smooth.

Keep it in a sealed jar in the fridge for 2-4 weeks or in the freezer for up to 6 months. If the oil separates from the almonds, don't drain it off! Just stir it until well mixed.