Vegetology 

|recipe copyright of: Vegetology|

*makes 1 16 oz jar 

 

2+1/2 cups blanched slivered almonds 

3 Tbs virgin coconut oil

sea salt to taste 

1/2 cup + 1 Tbs water 

1 tsp vanilla extract 

 

 

 

Combine almonds, coconut oil, and water in a food processor. Blend until smooth, scraping down the sides as necessary. Should take about 10 minutes of blending, with stopping to scrape down the sides of the processor occassionally. Add in the vanilla extract, a little sea salt  & pulse one more time. Scoop into a sealed glass jar & store in the fridge for best results.