Preheat oven to 150 degrees Celsius. Place 200 grams of shelled raw almonds (not roasted or salted) on a baking tray and roast them for 20 minutes until the inside/centre is golden brown. Set aside and let it cool of completely. When ready, place the almonds & a pinch of sea salt in a food processor (with a S shaped blade) and blend on highest setting (scrape down the sides of the container regularly). Keep blending and scraping until you see the almonds release their oils and a paste starts to form. Keep processing a little longer until it has a really creamy consistency. When it is not creamy enough, you can also add a tablespoon (or more) of vegetable oil.