Potato-Almond Milk
Potato milk is an alternative non-dairy drink that can be used instead of milk.
Total Time
1 hour
Servings
4–6
40 g almonds
2 large white potatoes, peeled
½ tsp vanilla
3 tbsp maple syrup or honey
½ tsp salt
600 ml water
Pre-soak your almonds in water for 1 hour and then drain.
1 hour
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.
15 minutes
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.
- •You can reuse any leftover potato mixture in other dishes, like potato scones or mashed potato.
- •A fine metal strainer can be used in place of the cheesecloth, although it's not as effective in removing the finer particles.