This potato milk requires only a small amount of labor, and relatively quick production time. The almonds not only add nutrients, like calcium, they also add richness to give the potato milk body.
Special Diet Notes: Potato Milk
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- 3 cups hot/warm water
- 1 large potato (equal to 1 cup diced)
- Salt
- 1 teaspoon vanilla extract
- ¼ cup slice almonds
- 2 tablespoons of honey or maple syrup to sweeten
- 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.
45 Comments
Is it possible to make it nut-free ? Asking for a friend who is allergic to nuts 🙂
It won’t work as well without he richness of the nuts since potatoes are very starchy and low in protein and fat. I have a nut-free version that I will post soon.
Hi, I am a long-time vegetarian recently turned vegan, and plan to try and make potato milk from your recipe. I hate waste and I am curious about whatever would be left over from the potato mixture after the resulting milk has been strained and bottled – would it be possible to use this ‘waste’ residue in a recipe? Or would it be inedible? Thanks!
The leftover almond pulp will be minimal, and quite tasteless. You’re extracting a lot from it. If you want to use it, you can toss it into oatmeal, homemade granola, etc.
Is it good for people with kidney disease and diabetes
Hi Darlene, I can’t advise on diets for medical conditions. You would have to speak with your physician or dietician about this. They can advise you on if these ingredients are suitable for your needs medically.