Must Try Potato Milk Recipe

This potato milk recipe is so simple with only 5 main ingredients, one being water, and many options to add flavor. Plus it works great in baked goods!

Potato milk has been taking the vegan world by storm because it's sustainable and more environmentally friendly than other plant based milks. This recipe will show you how to make it at home!

Having dairy free alternatives at your fingertips is important if you're avoiding dairy. While you can buy many at the store these days, once you know how to make plant based milk at home you can not only save a trip to the store, you'll also save money!

How to Make Potato Milk

You may have heard about DUG potato milk, but it's not available in local stores in the U.S. just yet. Thankfully making your own is so easy to do! Once it's done you can pour the potato milk in coffee, use it for baked goods, or enjoy with cereal, the possibilities are endless!

Ingredients

• Potatoes
• Water
• Blanched almond flour
• Maple syrup 
• Sea salt

Step by Step Instructions

1. Peel, cube, and weigh the potatoes.
2. Boil the potatoes.
3. Drain the potatoes and add to a blender with remaining ingredients.
4. Blend on high.
5. Strain and chill.

Serving Suggestions

You can make so many different recipes with potato milk just as you would any other dairy free milk! Just make sure to shake it up first as homemade milk tends to settle. Here are a few ways to use it:

• Add to coffee
• Use in your favorite creamy smoothies like this Vegan Apple Pie Smoothie, Protein Coffee Smoothie, or a Healthy Strawberry Cheesecake Smoothie.
• Make Homemade Chocolate Milk
• Mix up some Peanut Butter Chia Seed Pudding
• Meal Prep Overnight Oats
• Create Savory Spinach Oatmeal
• Satisfy your sweet tooth with Baked Gluten-Free Churros

Preparation Tips

• I tested many potato varieties and found that I liked the taste of Yukon gold or yellow the best. Feel free to try russets, sweet potatoes, or red potatoes as well, just note that that favor and texture will differ.
• Use a cheesecloth, nut milk bag, or a clean thin towel to strain the pulp out.
• Almonds can be used in place of the almond flour, just make sure to soak them overnight first.
• Use more flour to reduce the potato flavor.
• Adjust the sweetness to your preference by adding more or less maple syrup and vanilla extract.
• You can also add flavors to this like cinnamon, cocoa powder or chocolate syrup, strawberry milk, etc.
• 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.

Storage Suggestions

• Keep the finished milk in an airtight container in the refrigerator.
• Make sure the container has a tightly sealed lid so you can shake it without spilling a drop.
• Potato milk will be good for a few days, I recommend consuming within 3 days.

Common Questions

More Dairy Free Recipes

If you liked this homemade potato milk recipe, make sure to check out these other easy plant based dairy alternatives:

• Almond Banana Milk
• All Natural Vegan Strawberry Milk
• Easy Vegan Cream Cheese
• The Best Vegan Parmesan Cheese
• Easy Vegan Yogurt
• Homemade Vegan Ranch Dressing
• Vegan Sour Cream

Must Try Potato Milk Recipe

Sophia DeSantis

This potato milk recipe is so simple with only 5 main ingredients, one being water, and many options to add flavor. Plus it works great in baked goods!

No ratings yet

Print Recipe Pin Recipe Shop Ingredients

Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Course 30 Minutes or Less, Drinks

Cuisine American

Servings 8

Calories 55 kcal

Equipment

• Blender

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Shop Ingredients on Jupiter

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

• You can try any kind of potato for this recipe, just note that different kinds will yield slightly different results in flavor and texture. I liked the flavor of the Yukon gold or yellow best.
• You can also use almonds for this but I had run out and tried the almond flour. Once compared with my next trial with almonds, I actually preferred the almond flour! If you use almonds make sure to soak them overnight.
• You can adjust the almond flour if preferred. The more you use, the less of a potato undertone you will get in the end flavor.
• Adjust the sweetness to your preference.
• You can also add flavors to this like cinnamon, cocoa powder or chocolate syrup, strawberry milk, etc.
• This makes about 4 cups, serving size is ½ cup.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 55kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 78mgPotassium: 123mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 5mgCalcium: 23mgIron: 1mg

Nutrition and metric information should be considered an estimate.

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