Would you try potato milk? Meet the new plant-based option coming to the market

There are many vegan kinds of milk out there to help you make the transition and quit dairy—and now, even milk from tubers is available.

You’ve probably heard about how plant-based milk is becoming more popular by the day, replacing animal-based options with alternatives that are more sustainable and/or healthier than cow milk—but have ever heard of potato milk?

Yup, you read that right: the latest trend in vegan drinks is made from the tuber, rivaling soy, almond, oat, and pea-based products. As the market continues to grow (in the USA, plant-based milk represents 10% of all the milk market sales, or approximately $2 billion USD) eco-conscious Millennials and Gen Z’s are leading the way and asking for more options, including hemp, quinoa, coconut, and rice milk, to name a few. 

The Swedish company DUG noticed this and launches a low-sugar option for consumers in the United Kingdom, which has been well-received so far. Besides the good taste, it’s being welcomed due to its very low carbon footprint (0.27 kg CO2e/kg) similar to that of oat, for example. The main difference is that growing potatoes are twice as efficient in terms of land and water use (reducing impact by almost 75%), resources that are key environmental reserves. Compared to other products like rice milk, potato milk is much denser due to its starchy content, packing 80-100 calories per glass.

If you’d like to try it yourself, try this simple recipe at home:

Grab two medium-sized potatoes, peel and cut them into squares, and throw them in 4 cups of hot water (until tender, approximately 15 minutes) with 1 teaspoon of vanilla extract, 1-2 tablespoons of agave or maple syrup (depending on how sweet you like your milk), a spoonful of coconut oil, and a tiny pinch of salt. Blend everything together and drain using a fine mesh or cloth. Let cool. Shake well before serving and enjoy!