Roast in preheated oven for 10-15 minutes. You will know the almonds are done when they become aromatic. Another indicator they are fully roasted is that they begin to sizzle and pop when they are removed from the oven.
Set pan aside to let almonds cool slightly.
Put melted coconut oil and roasted cashews in the container of your Vitamix blender and blend, starting on low speed increasing to high.
Pause, scrape down the sides and blend. Start at low speed and increase to medium (not high). Let it blend on medium speed until smooth (about 1-2 minutes), scraping down the sides if needed.
Once cashews are smooth, add roasted almonds to the container of your Vitamix with the blended cashews.
Blend, starting on low speed and increasing to high, using the tamper to push the mixture into the blades.
Turn machine down to medium-high speed and blend until mixture is smooth (about 4-6 minutes). Increase to high speed for the last minute of blending.
Add sea salt vanilla and honey and pulse to combine. PLEASE NOTE: This will cause the mixture to thicken. That is normal.
Transfer to a glass jar and store until ready to use!
Video
Notes
Ingredient Substitutions
Cashews. I chose to add cashews because they are a softer, sweeter nut and really add to the flavor and texture of this recipe! However, if you would like to use only almonds you can, but you will need to blend a little longer.
Coconut oil. Almond oil can be used in place of coconut oil, although I love the flavor of coconut oil.
Vanilla extract. I have also made this with vanilla beans and it is delicious.
Honey. For a vegan option use maple syrup.
Store
Store the Vanilla Almond Butter in a glass jar at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. I recommend the fridge (although it will harden a little bit) if you want it to keep fresh longer!