Using a food processor or heavy-duty blender, add almonds and begin blending on a low to medium-low speed.
Blend until a smooth butter forms. This could take anywhere from 10–30 minutes.
Add the ashwagandha powder towards the end. You may need to stop to scrape the sides of the blender. A small amount of oil such as ghee or coconut oil can help if the almonds seem dry or aren’t blending. Refrigerate in an airtight container.
Eat while slightly chilled to avoid melting.