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Potato-Almond Milk
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4512362
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 40 g almonds
- 2 large white potatoes, peeled
- ½ tsp vanilla
- 3 tbsp maple syrup or honey
- ½ tsp salt
- 600 ml water
Directions
- 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.
Equipment
Chopping board, Peeler, Large saucepan, Large knife, Measuring jug, Blender, Double-layer of cheesecloth or nut-milk bag
Notes
You can reuse any leftover potato mixture in other dishes, like potato scones or mashed potato.
A fine metal strainer can be used in place of the cheesecloth, although it's not as effective in removing the finer particles.