If you want plush, restaurant-level mashed potatoes without dairy, this is your move. Cashew cream brings a silky body, roasted garlic adds mellow depth, and a shower of crispy shallots seals the deal. The texture is melt-in-your-mouth, the flavor is pure comfort. Make it for Thanksgiving, then make it again on a Tuesday because you can.
Holiday Comfort, Weeknight Easy.
I tried every plant milk under the sun, then cashew cream showed up and changed everything. It gives the same luxurious feel you get from heavy cream, just cleaner. I keep the skins on gold potatoes for a little texture, then whip until billowy and stop before things get gluey. The roasted garlic and shallots make it taste like you fussed all day.
When I bring this to a potluck, I stash an extra jar of crispy shallots. People fight for them. A spoon of chives at the end wakes up the richness, and black pepper makes the top look like a sweater.
Why l Love It:
Here’s how I Like to make it.
Key Ingredients
- Gold potatoes — Naturally buttery, mash into a plush base. Skins on for texture, or peel for silky-smooth.
- Raw cashews — Hot-soaked, then blended into a velvety cream that replaces dairy.
- Roasted garlic — Soft, caramel notes that perfume the mash.
- Vegan butter — Adds shine and richness. Regular butter works if you use dairy.
- Shallots — Sliced thin and fried until crisp for a salty, crunchy finish.
- Olive oil — Helps the shallots brown evenly.
- Salt and black pepper — Unlocks all the flavors.
How to Make The Creamiest Vegan Mashed Potatoes
1) Soak and Blend the Cashew Cream
- Cover raw cashews with just-boiled water and let them sit until plump and warm to the core.
- Blend cashews with their soaking liquid and the soft roasted garlic until completely silky. Stop and scrape the sides as needed. Aim for a pourable, heavy cream consistency.
2) Cook the Potatoes
- Cut potatoes into even pieces. Start in cold, well-salted water so they cook evenly.
- Boil at a steady simmer until a fork slides in with no resistance. Drain very well so you are not watering down the mash. Let steam off for a minute.
3) Roast Garlic and Crisp the Shallots
- Roast unpeeled garlic cloves in a dry skillet over medium to medium-high heat, turning until browned spots appear and the cloves soften. Cool, then slip off the skins.
- Warm oil in a small skillet over medium heat. Add thinly sliced shallots and cook, stirring, until golden and crisp. Transfer to a paper towel, season with a pinch of salt.
4) Mash and Whip
- Add hot potatoes to a warm bowl or the stand mixer. Pour in a generous splash of cashew cream and a few pats of vegan butter.
- Mix on low, or mash by hand, just until the potatoes break down and absorb the cream. Add more cream gradually to reach your perfect fluffiness.
- Season with salt and black pepper. Taste and adjust. Stop mixing once billowy to avoid overworking the starch.
5) Finish and Serve
- Spoon into a warm serving bowl, make a swoop across the top, then crown with crispy shallots.
- Optional garnishes, chives, pepper flakes, or an extra pat of vegan butter.
Substitutions & Dietary Swaps
- Nut-free: Use unsweetened oat cream or a thick oat milk in place of cashew cream. Texture is slightly lighter but still plush.
- No shallots: Crispy leeks or fried onions work. You can also top with toasted breadcrumbs for crunch.
- No vegan butter: Olive oil gives a fruity finish. Start with less, then add to taste.
- Different potatoes: Russets give a fluffier, lighter mash. Golds are naturally creamy.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook and mash up to 2 days ahead. Hold back some cashew cream for thinning when reheating. Keep shallots separate in an airtight container.
- Storage: Refrigerate the mash in a shallow, airtight dish up to 3 days.
- Reheat: Warm gently in a covered saucepan over low heat or in a 300°F (150°C) oven, stirring in a splash of cashew cream to loosen.
- Crispy shallots: Re-crisp on a sheet pan at 325°F (165°C) for a few minutes.
Vegan Mashed Potatoes FAQS
No. Hot-soak the cashews and blend longer, scraping the sides as needed, until completely smooth.
Yes. Peel for a silky mash. Leave skins on for a little texture and nutrients.
Up to 2 days. Reheat gently with extra cashew cream and top with freshly re-crisped shallots.
You can, but it adds a sweet, mellow depth. If skipping, consider a small pinch of garlic powder in the mash.
Unsweetened lite coconut milk works, though the flavor is different. Cashew cream is closest to dairy in taste and texture.
The Creamiest Vegan Mashed Potatoes
Ingredients
For the cashew cream
- 1 cup water boiling
- 1/2 cup cashews soaked in hot water
For the potatoes
- 2.5 lb gold potatoes peeled if desired, chopped into 1/2 inch pieces
- 4 cloves garlic roasted
- 4 tbsp Earth Balance butter or vegan butter of choice
- 1/4 tsp salt or to taste
For the topping
- 1 shallot minced
- 1 tbsp olive oil for frying shallots
Instructions
- Boil 1 cup water and pour over cashews in a bowl. Let soak 30 minutes.
- Meanwhile, bring a large pot of water to a boil. Peel potatoes if desired, chop into 1/2 inch pieces, and boil about 20 minutes, until fork tender.
- Roast garlic: place 4 unpeeled cloves in a dry heavy skillet over medium-high heat, turning occasionally until browned on all sides (about 15 minutes). Cool, then peel and trim ends.
- Crispy shallots: heat olive oil in a small skillet, add minced shallot, and cook while stirring until golden and crispy. Remove from heat.
- Blend soaked cashews, soaking water, and roasted garlic until smooth, 1–3 minutes depending on blender strength.
- Drain cooked potatoes. Place in stand mixer bowl (or use a large bowl with a masher). Add cashew cream, butter, and salt. Mix or mash until desired texture, 5 minutes for slightly lumpy, up to 10 for smooth.
- Serve hot topped with crispy shallots. Enjoy!
Equipment
- Large pot
- Blender
- Heavy skillet
- Small skillet
- Stand mixer or potato masher
- Mixing bowls
