Drink

Potato-Almond Milk

Serves 4 · 80 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Pre-soak your almonds in water for 1 hour and then drain.
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.
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.