Instructions

1. 1
   Pre-soak your almonds in water for 1 hour and then drain.
2. 2
   Cut potatoes 5 cm chunks. Place the chunks into saucepan with enough water to fully cover them.
3. 3
   Bring the saucepan to a simmer over high heat, and simmer for around 15 minutes until tender.
4. 4
   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.
5. 5
   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.
6. 6
   When strained, taste the milk. Adjust by adding more water, vanilla, salt, or maple syrup as needed, depending on your taste.
7. 7
   Chill and serve, shaking the mixture beforehand.