Preheat oven to 350 degrees F.
Spread walnuts onto a baking sheet, and toast for 5-6 minutes, until walnuts are lightly browned and fragrant. Remove from oven and pour onto a plate to cool.
After 8 minutes of cooling, add walnuts to blender with sunflower oil. Pulse a few times to get things started, then start blending. Stop every 20 seconds and scrape down sides, until walnuts are mostly smooth. I leave the little circle stopper on the blender lid off so that heat has a chance to escape.
Then add salt, coconut sugar, and vanilla paste. Blend until completely smooth.
Pour into a glass jar and let sit, uncovered, until cool. Place cover on jar and refrigerate to store.