Potato Milk (Vegan, Gluten-Free, Soy-Free)
Recipe Ease: This one requires only a small amount of labor, and relatively quick production time.
Ingredients:
- 3 cups hot/warm Water
- 1 large Potato (equal to 1 cup diced)
- Salt
- 1 teaspoon Vanilla Extract
- ¼ cup slice Almonds (for calcium)
- 2 Tablespoons of Honey or Maple Syrup to sweeten
Directions: Peel and boil potato in the 3 cups of water with a little salt. Reserve the cooking water, and add enough warm water to total 4 cups. Add the water, potato, vanilla, almond slices, and honey/syrup to a blender, and blend for approximately 5 minutes. Strain through a tea towel or cheesecloth.
2 Comments
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Laura K. LawlessMarch 13, 2013 at 4:23 am
Hello, I’d like to try your recipe for potato milk, but the directions are a little confusing. How long should I boil the potato? And I don’t understand the part about reserving the water and adding water, since the water and potato are then both added to the blender. Thanks!
Alisa FlemingMarch 13, 2013 at 9:34 amAuthor
The cooking time will depend on how large the cubes are. You want them to be quite tender – so 10 to 20 minutes, depending on the size of the cubes. Basically, when you drain the water from the potatoes, you don’t want to send it down the sink. Reserve it, and if you don’t have 4 cups of it, then you need to add more water to equal 4 cups. You will add that 4 cups to your recipe to blend.