3 cups (450g) raw almonds
2 tablespoons rice bran oil or macadamia oil
Preheat oven to 200°C no fan (180°C with fan).
Place almonds on a baking tray. Bake for 8–10 minutes or until lightly roasted. Set aside to cool for 10 minutes. Place nuts and oil into blender jug and secure lid. Dial to MILL. Process for 1 minute, or until mixture is almost smooth. Use scraper to move ingredients and keep them circulating into blades. Dial to BLEND. Process for a further 10–15 seconds or until smooth and creamy. Transfer to a clean, airtight container or jar. Refrigerate for up to 2 weeks.