Creamy vegan mashed potatoes with garlic, rosemary, and homemade cashew sauce is full of flavor. This comforting side dish is ready in 40 minutes, perfect for Thanksgiving.
These mashed potatoes combine the creaminess of store bought vegan butter and the cheesiness of homemade cashew cream. Together, it's a savory, creamy, fluffy bowl of potatoes you'll want to make year after year.
It all starts with how you boil the potatoes. You need cold water with lots of salt to ensure they don't get waterlogged (which makes them loose instead of fluffy). This also infuses them with flavor early on.
From there, I took the creamy cashew base from vegan cacio e pepe to transform these potatoes. Adding garlic and rosemary also makes such a difference to the flavor.
Once your potatoes are tender, simply mash them up and add in vegan butter and the cashew cream. This side dish is a great addition to any meal and even better served with vegan gluten-free gravy for Thanksgiving dinner.
Ingredient Notes
You will need these simple ingredients to make vegan mashed potatoes with cashews:
Russet potatoes are great for light, fluffy mashed potatoes because they are high-starch and low-moisture. Since this recipe uses a combination of vegan butter and cashew cream, this is the type of potato you want to use.
I love the combination of rosemary and garlic when it comes to mashed potatoes or vegan mashed cauliflower. For this recipe they are blended with the cashew cream so that flavor is spread evenly throughout.
The cashew cream sauce is a combination of raw cashew, white miso, nutritional yeast, and soy milk.
Vegan butter completes the mashed potatoes. It's especially helpful when mashing the potatoes to get them extra creamy.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Mashed Potatoes
- Boil potatoes until fork tender.
- Sauté cashews, garlic, and rosemary.
- Blend cashew sauce.
- Remove potato skins.
- Mash potatoes with vegan butter.
- Mix in cashew sauce.
- Enjoy!
Serving Ideas
Enjoy your creamy potatoes alongside vegan sourdough stuffing or stuffed acorn squash for a satisfying holiday dinner.
Other tasty sides like roasted carrots and Brussels sprouts or crispy smashed broccoli are great options as well. For dessert, some of my favorite desserts to make are vegan pecan pie or sweet potato pie.
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Vegan Mashed Potatoes with Cashew Sauce
Ingredients
To Cook Potatoes
- 2 pounds Russet potatoes
- 2 teaspoons salt
- cold water enough to cover potatoes
To Make Mashed Potatoes
- 1 tablespoon olive oil
- ½ cup raw cashews
- 1 teaspoon rosemary finely chopped
- 6 cloves garlic finely chopped
- 1 tablespoon white miso
- 1 tablespoon nutritional yeast
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
- ¼ cup soy milk
- 2 tablespoons water
- 4 tablespoons vegan butter
Directions
Cook Potatoes
- Wash 2 pounds Russet potatoes and cut them into 1" chunks.
- Add potato chunks and 2 teaspoons salt to a large pot and fill with cold water until there is 1" of water covering the potatoes.
- Turn the heat to high and cover the potatoes until they start boiling.
- Turn the heat to low (about a 2 or 3) and cook potatoes uncovered for about 20 minutes or until they are fork tender.
- Drain the potato chunks and add them to a large bowl. Use a fork to remove the potato skins.
Make Cashew Cream
- While the potatoes cook, start working on the cashew cream. Preheat a small pot or pan to medium heat on the stovetop.
- Add 1 tablespoon olive oil, ½ cup raw cashews, 1 teaspoon rosemary, and 6 cloves garlic to the pan. Cook until the cashew and garlic are lightly browned.
- Transfer the cashew, garlic, and rosemary to a small blender. Blend into a coarse, sand-like texture.
- Add 1 tablespoon white miso, 1 tablespoon nutritional yeast, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ cup soy milk, and 2 tablespoons water to the blender. Blend into a creamy sauce.
Mash Potatoes
- Add 4 tablespoons vegan butter to the bowl with the cooked potatoes. Use a potato masher to mash the potatoes until fully broken down.
- Add the cashew cream to the potatoes and combine with a spoon.
- Taste and add more salt and pepper, if desired.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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