Vanilla Potato Milk With Yukon Gold Potatoes
Potato milk made with Idaho® potatoes is a delicious and creamy alternative milk. Quick and easy to make, and less expensive than store bought.
Ingredients:
- ¼ cup raw cashews
- 1 large or 2 medium Yukon Gold Idaho® potato(es), about 10 ounces, peeled and cut into 1 inch pieces
- 1 teaspoon vanilla extract
- 3 - 4 tablespoons maple syrup (substitute honey or agave, if preferred)
- ¼ teaspoon salt
- 4 cups filtered water
- Cheesecloth or nut milk bag (for straining)
Directions:
- In a small bowl, cover raw cashews with water and let them soak.
- Add potatoes to a medium pot and cover with 2 inches of water. Add half of the salt to the water.
- Bring to a boil and cook potatoes over medium high heat until they are fork tender, about 10-12 minutes. Do not cook until they are falling apart.
- Drain the potatoes and add along with the soaked cashews, vanilla, maple syrup, remaining salt and cool, filtered water to the pitcher of your blender.
- Blend on high speed for 4–5 minutes until very smooth and creamy. Taste and adjust salt or sweetener, if needed.
- Pour into a cheesecloth bag and strain.
- Store covered in the refrigerator for up to 3 days.
Chef’s notes:
- Do not substitute russet potatoes for Yukon Gold. They will not yield the same taste or texture.
- Potato milk is best used cold. Stir before using, if needed.
- Cashews give the potato milk extra body and protein. Omit them if you have nut sensitivities.
