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:

1. In a small bowl, cover raw cashews with water and let them soak.
2. Add potatoes to a medium pot and cover with 2 inches of water. Add half of the salt to the water.
3. 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.
4. 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.
5. Blend on high speed for 4–5 minutes until very smooth and creamy. Taste and adjust salt or sweetener, if needed.
6. Pour into a cheesecloth bag and strain.
7. 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.