When I first started keto I didn't use any milk alternatives because I literally could not find any clean options in my local stores, and they were usually outrageously expensive on top of that. It seemed I rarely finished it and ended up dumping a lot down the drain.

I had thought about trying to make some milks at home so I could control the ingredients, but the whole nut cloth and straining part of it deterred me. Honestly, just being super lazy. It would take like two minutes, tops, to order a cloth on line and probably not real long to strain it either. But yeah, never did it.

When I got my Vitamix I started looking at recipes and saw that people were saying there were magical ways to not have to mess with the straining...SIGN ME UP! Why this appealed to me so much, I have no idea. But it did. Almond milk wasn't the first one I tried, but it's been my fav so far.

Be sure to use almond butter that is just almonds and salt, no other ingredients. A lot of times there is unnecessary stuff thrown in. I like Kirkland's brand, it's super cheap, nice consistency, no extra ingredients and taste's great.

This recipe fits perfect in a mason jar, slap a plastic lid on it and it will keep in the fridge for about 5 days. If it separates just give it a good shake.

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