Vegan Mashed Potatoes with Cashew Sauce
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 or the holidays.
Servings: 6
Calories: 275kcal
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
Instructions
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.
You can peel the potatoes before or after cooking. I prefer to peel them after because the skin falls right off after they're boiled. You can also choose to leave them on.
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
Storage: Store leftover garlic rosemary mashed potatoes in an airtight container in the fridge for about 5 days. Reheat them in the microwave in 30 second intervals until heated through.
Nutrition
Calories: 275kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 1148mg | Potassium: 764mg | Fiber: 3g | Sugar: 2g | Vitamin A: 378IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg
