Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.