I love me some mashed potatoes at Thanksgiving and Christmas and…ok anytime! There’s something so comforting about the creamy texture and I love the hints of salt and garlic that make the creaminess come alive. But being vegan, I thought it would be tricky to recreate. Cashew cream to the rescue! Just a half a cup of soaked raw cashews brings a beautiful silkiness to the mash and believe me, it’s hard to stop at one helping!
To make it even more delish, try topping with Vegan Onion Gravy.
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Creamy Vegan Mashed Potatoes
A deliciously creamy version of traditional mashed potatoes. Course Side Dish Cuisine Vegan Prep Time 3 hours Cook Time 20 minutes Total Time 3 hours 20 minutes Servings 4 people Author Claire Bartlett
Ingredients
- 1 lb gold potatoes, peeled and cubed
- 1/2 cup raw cashews
- 1 cup water
- 2-3 cloves garlic, crushed
- 1 Tbsp coconut oil/vegan butter
- Salt & pepper
Instructions
- Soak cashews in the cup of water for at least 3 hours or overnight.
- Boil potatoes for 20 minutes in water salted with Himalayan Pink Salt.
- While potatoes are boiling, blend cashews with the water they soaked in until smooth and creamy.
- Drain cooked potatoes and place back in the saucepan.
- Add coconut oil/vegan butter and mash to your desired smooth/lumpiness.
- Stir in cashew cream and crushed garlic. Season with salt and pepper.
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