Preheat oven to 350 degrees F. Place almonds in a shallow baking pan. Bake 5 minutes or until warm. Immediately place nuts, oil, and salt in a food processor.* Cover and process 10 minutes or until thick and spreadable, stopping to scrape bowl occasionally the first 5 minutes. If necessary to reach desired consistency, add 1 to 2 tablespoons additional vegetable oil, processing until combined. Store in the refrigerator up to 2 weeks or freeze up to 1 month.