Potato Milk Recipe

No ratings yet

This creamy vegan Potato Milk recipe is made with boiled potatoes, water, and almond flour. It’s the perfect budget-friendly plant-based milk, and it actually tastes great. I was honestly surprised the first time I made it, and now it’s become a quick favorite. You only need 20 minutes and a blender to make it from scratch.

Prep Time8

Cook Time12

Total Time20

Course: 30 Minutes or Less, Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 55kcal

Author: Anjali Shah

Equipment

Regular Blender

Ingredients

1 cup cut and peeled potato , 178 g before cutting and peeling (see note)
4 cups water
¼ cup blanched almond flour , see note
2-4 tablespoons maple syrup , adjust to your preference
pinch sea salt
1 teaspoon vanilla extract , optional

US Customary - Metric

Instructions

Boil the potatoes until just soft. You want them cooked through but if you boil too long they will fall apart. This took about 12 minutes. I put potatoes in water and turned heat on high, then started timing.
Drain the potatoes and add them to a blender. Add the rest of the ingredients and blend on high for about 5 minutes until everything is very well blended.
Strain through a cheese cloth, nut milk bag or piece of fabric to remove residue.
Chill in the fridge for about an hour and serve! It will need to be shaken a bit as homemade milks tend to settle.

Notes

My #1 Secret Tip for making this potato milk is to always strain it after blending. Even if it looks smooth, there are still tiny bits that make it a little grainy. I just grab my nut milk bag or a clean dish towel and strain it every time. It makes the milk so much nicer, especially if the kids are using it in cereal or smoothies.
Soak or boil the almond flour if needed: If your almond flour is gritty or coarse, you can soak it in hot water for 10 minutes before blending. It helps everything blend more evenly.

Taste and adjust the sweetness: Sometimes I add more maple syrup or a little extra vanilla depending on how I plan to use it. It’s easy to adjust once it’s blended.

Store in a sealed jar: I keep mine in a glass jar in the fridge and give it a good shake before using. It lasts about 3 to 4 days and still tastes great cold.

Use Yukon gold potatoes if you can: I’ve tried a few kinds, but Yukon golds give the creamiest texture and mildest flavor. They blend up super smooth.

Boil the potatoes until really soft: I make sure the potatoes are fully tender so they blend easily without any chunks. If they’re too firm, the milk won’t turn out silky.

Nutrition