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Potato-Almond Milk

Potato-Almond Milk – Forkwise recipe card (illustration, no photo yet)
DrinksInternational⏱ 80 minServes 4EasyGluten-freeEgg-freeDairy-freeVegetarianLactose-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

  1. Pre-soak your almonds in water for 1 hour and then drain.
  2. Cut potatoes 5 cm chunks. Place the chunks into saucepan with enough water to fully cover them.
  3. Bring the saucepan to a simmer over high heat, and simmer for around 15 minutes until tender.
  4. 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.
  5. 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.
  6. When strained, taste the milk. Adjust by adding more water, vanilla, salt, or maple syrup as needed, depending on your taste.
  7. Chill and serve, shaking the mixture beforehand.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.