Most people think of mashed potatoes as a side dish. I say it deserves to be promoted to entree. It has earned a place in the Main Dish Hall of Fame, celebrated front and center in the Comfort Food wing. And not only that, I submit that these vegan mashed potatoes, nay, these oil-free vegan mashed potatoes, could go against any dairy-filled spud dish and be taken seriously. That’s how confident I am that these potatoes should be on plates all over the world.
I haven’t even mentioned yet that these vegan mashed potatoes have an entire head of cauliflower in them, and you cannot tell whatsoever. That’s because it’s cooked along with garlic and raw cashews and pureed into a silky smooth sauce that takes the place of milk and butter. Stealthy vegetables for the win!
Making these vegan mashed potatoes starts with the sauce, which is super easy. Toss some cauliflower, cashews, and garlic cloves in a pan of water, bring to a boil, and simmer until soft. Then drain to a blender and puree into silky oblivion.
By the way, this sauce is so good on its own, you might have to have someone take your tasting spoon away to make sure there’s enough for the potatoes.
Cook a heap of peeled yukon gold potatoes until fork-tender, the drain and mash with your favorite mashing device.
Then pour that gorgeous savory sauce on top. Try not to face-plant straight in at this point, like that kid in A Christmas Story. (“how does the little piggie eat?”)
Pepper generously. Always pepper generously.
These taters are creamy and flavorful enough to eat on their own, but a hefty pour of vegan white gravy will send you to Comfortfoodlandia.
I can’t believe I just typed the word Comfortfoodlandia. Twice. I think the only way to end this post is to just skulk off in shame. At least I’ve got mashed potatoes to comfort me.
Vegan Mashed Potatoes (plant-based, oil-free)
- 3-4 lbs yukon gold or russet potatoes, peeled and chopped into 2 inch pieces
- 1 16 oz. bag of frozen cauliflower florets (or 1 head cauliflower, cored and chopped into large florets*)
- 1/4 cup raw cashews (optional, but recommended)
- 1 T. nutritional yeast
- 2-3 cloves garlic, peeled
- 1 tsp. salt
- In a large saucepan, cover cauliflower florets with water by 2 inches. Add cashews and garlic cloves.
- Bring to a boil, then reduce heat to medium-high and cook for 6-8 minutes, or until cauliflower is easily pierced with a fork.
- Strain the water off and remove the cauliflower, cashews, and garlic to a blender or food processor and let cool.
- To the same pot, add the chopped potatoes and cover with water by at least an inch.
- Bring a to boil, then reduce heat to medium and cook potatoes for 8-10 minutes, or until a fork goes through a piece of potato easily.
- Turn off the heat, drain the potatoes, and return them to the hot pot.
- To the ingredients in the blender, add 1 tsp salt and 1 T nutritional yeast, if using.
- Puree the cauliflower sauce until smooth and creamy.
- Mash the potatoes with a potato masher or electric mixer until smooth.
- Mix in the sauce gently, taking care not to over mix and make the potatoes gluey.
- Add a splash of unsweetened, unflavored plant milk to thin, if necessary.
- Season to taste with salt and pepper.
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Those mashed potatoes look amazing…definitely trying this!
~Have a lovely day!
Thanks Teresa! Hope you’ll let me know when you do! 🙂
This looks really good! And I should know. I lived off your protein packed mashed potatoes and gravy last winter. I like the changes. I LOVE the use of frozen cauliflower. I also appreciate the 3 lbs of potatoes I will need. My fav grocer sells organic potatoes in 3 lb bags! AND THEY ARE ON SALE THIS WEEK! Dinner,maybe?
Absolutely delicious! This cauliflower sauce is “to die for” and such a great addition to the mash. I had some pumpkin and kumara (sweet potato) that were crying out to be used, so in they went too. Steamed some cabbage and peas, topped it all with your divine vegan white gravy and voila, dinner done. You are an absolute genius Beth – thank you sooo much.
Ok Christine, I’m hiring you as my official recipe tester and cheerleader. What a great comment to read! I’m thrilled that you enjoyed this so much, and I love your additions! <3
Hi Beth — I just made these potatoes with your white gravy; they’re awesome! What a creative way to make mashed potatoes taste so good. The gravy actually reminds me of gravy I had before turning vegan with a flavor that tastes like the holidays to me. If I could squeal in print I would, haha! Thanks again for your talented way with recipes for us plant-based folk 🙂
This made my day! So glad you love the gravy and it brought back memories for you. That’s the best! I have a bunch of this gravy in the fridge and I’m excited to dip potato wedges in it for lunch. 🙂 Oh, just a tip – lately I’ve been using soy sauce instead of salt, and I love it! I need to update the recipe with that suggestion. Just gives it an extra something that I really like. I’m hungry now. 🙂
i can’t even believe how delicious these are – and the gravy! So nuts. Thank you thank you!!
I’ve made this wonderful recipe 2 or 3 times. It was delicious BUT, we decided that we don’t like to overdo the cauliflower. It can take over the potato flavor some, so I advise sticking close to the recipe proportions. Thank you for giving us a GREAT plant based comfort food! My husband LOVES it.
Thanks for your comment, Tina! Very glad you pointed out the importance of sticking to the recipe proportions, it really does make a difference! I’m so pumped that you and your husband enjoy this so much. More to come! <3
I always hated to make plant based potatoes, they can be a challenge. This recipe took me by surprise made it for dinner yesterday and they were unbelievable. Thank you for the r3cipe, definately will keep might make it
for this thanksgiving 2019.
Best mashed potatoes ever. This will be my go to recipe. The cashew cream is awesome.
Vivian Hudson says
Saw this on TV today. They looked so good. Can’t wait to try it. Will make them this weekend and let you know.
Hi Vivian! I’d love to hear how it turned out for you! <3
I just made these again last night, and I’m now a big fan. My girlfriend is a mashed potato maven* and she (and I) loved them. So easy, too. The first time I used a whole head of cauliflower; yesterday I used frozen. They were just as good. I’ve been eating whole food, plant based for a couple of years, and I’m always looking for recipes that are also oil-free. This one really fits the bill. Thanks! (I was just checking out your veggie burger recipe, and I’ll probably give that a try, too.)
*”maven” = Yiddish for “expert.”
Amanda S says
Hi! This recipe sounds delicious and based on the comments, it definitely is!
Question.. have you ever prepared this the day before? I’m thinking ahead to Christmas dinner! I want them to be PERFECT so I don’t want to sacrifice quality if they won’t taste as good warmed in the crockpot the next day.
Thank you!! Can’t wait to try this!
Do you mix the cauliflower mixture with the potatoes or is it a “gravy”?
I Made These Tonight For Dinner.
Absolutely Delicious! ????
Holy shitballs! (Can I say that?) This is the greatest vegan version of a typically non-vegan dish I have ever tried. I was literally licking the blender. I reserved come of the cooking liquid and used that to thin it out. Thank you so much!!
This is as good as any restaurants mashed potatoes, you will not be disappointed, we have made this and the gravy so many times now
These are the best mashed potatoes I’ve ever made! I can’t stay out of the bowl! Thanks so much, Beth!
I’m so glad to hear that, Peggy!!! I need to make these again, thanks for the reminder! And sorry for the delayed response. <3
Dawn Sharrocks says
Me and my husband are new to whole-food, plant-based eating and boy did we love these mashed potatoes!! They are game-changing! We don’t cook at home using any salt, fat or sugar, so this recipe fit the bill. I cant wait until our non-plant-based family tries them. I think they will be a hit! Thank you.
My husband isn’t vegan nor WFPB but when he tried it out with me for a few weeks, I found this recipe and asked him to make it for me.
He’s been making this. mash potatoes for almost three years and knows the recipe off-by-heart. He even has stopped making his butter/cream version for this and no-one can tell the difference when we have guests, everyone loves it!!!
I’m making it for the first time today as hubby is at dog training and I felt like mashed potatoes, so I figured I’d just let you know how much of a staple this has been and how many people we’ve fed it to in the last three years that have loved it and always requested the recipe! <3
Jovana…this is amazing. Thank you so much for telling me! I am thrilled that it has become a staple recipe for you and your husband and that you’ve shared it with guests as well. I never thought I’d say this about a mashed potato recipe, but I’m truly honored. <3