• 3 cups (450g) raw almonds
  • 2 tablespoons rice bran or macadamia oil


  1. Preheat oven to 400F.
  2. Place almonds on a baking tray. Bake for 8–10 minutes or until lightly roasted. Set aside to cool for 10 minutes.
  3. Place almonds and oil into blender jug. Dial to MILL, and process for 1 minute, or until mixture is almost smooth. Use scraper spatula to move ingredients and keep them circulating into blades.
  4. Dial to BLEND, and process for 10–15 seconds or until smooth and creamy.
  5. Store in an airtight container in the fridge for up to 2 weeks.