Potato-Almond Milk

Name: Potato-Almond Milk
Total time: 80 min
Yield: 4 servings
Ingredients: 40 g almonds; 2 large white potatoes, peeled; ½ tsp vanilla; 3 tbsp maple syrup or honey; ½ tsp salt; 600 ml water

Potato milk is an alternative non-dairy drink that can be used instead of milk.

80 min · serves 4

Ingredients

40 g almonds
2 large white potatoes, peeled
½ tsp vanilla
3 tbsp maple syrup or honey
½ tsp salt
600 ml water

Steps

Pre-soak your almonds in water for 1 hour and then drain.
Cut potatoes 5 cm chunks. Place the chunks into saucepan with enough water to fully cover them.
Bring the saucepan to a simmer over high heat, and simmer for around 15 minutes until tender.
Drain the potatoes. Transfer to blender with the almonds, vanilla, maple syrup, and salt. Add the water, and blend until smooth on a high speed, adding more water as necessary.
Stretch the cheesecloth over a large bowl, and pour your mixture into it. Use a fork to agitate as needed, and let the milk drain through.
When strained, taste the milk. Adjust by adding more water, vanilla, salt, or maple syrup as needed, depending on your taste.
Chill and serve, shaking the mixture beforehand.

More recipes with almonds, potatoes, vanilla or maple syrup

Adapted from “Potato-Almond Milk” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.