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Potato Milk (Vegan, Gluten-Free, Soy-Free)

Posted on by Alisa Fleming in Milk Subs with 6 Comments

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.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

6 Comments

  1. Laura K. LawlessMarch 13, 2013 at 4:23 amReply

    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 amReplyAuthor

      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.

  2. Linda HastingsNovember 24, 2013 at 1:07 amReply

    I am also allergic to all nuts are they necessary or is there a sub for the nuts.

    • Alisa FlemingNovember 25, 2013 at 5:32 pmReplyAuthor

      It would be a bit starchy without. You can test other subs (sunflower seeds?), but I haven’t tested at this time.

  3. shalini singhJuly 8, 2014 at 10:17 pmReply

    how long we can keep milk in refrigeration.
    i am from india. how could i buy potato milk as i feel they are fortified. since my child is autistic she cant have much variety. currently she is eating her cereal in coconut milk which i take out fresh daily. how about gluten free oats?

    • Alisa FlemingJuly 9, 2014 at 9:36 amReplyAuthor

      I don’t think they have potato milk in stores now. Yes, oat milk is easy to make!

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