1 cup almonds. Place them in a single layer on a microwave-safe dish and zap for two minutes. Stir the almonds and place again in microwave for another 2 minutes.
1 tbsp canola or other flavorless vegetable oil
Place the almonds and oil in the blender and blend at the highest speed until you have a smooth paste. Add more oil if the spread is too powdery (if I plan to use it all rightaway, I add some almond milk instead of oil). Scrape into a jar and store in the refrigerator in an airtight container.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2011/09/almond-butter-vegan-basics.html