The Creamiest Vegan Mashed Potatoes
Super creamy vegan mashed potatoes made with cashew cream, roasted garlic, and crispy shallots. Perfect for Thanksgiving or any cozy meal!
Servings: 6 servings
Calories: 245kcal
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
Notes
If your skillet is large, add a bit more olive oil when frying shallots to keep them from burning. Serves 6 as a side dish, or 4 as a main course.
Nutrition
Calories: 245kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Sodium: 220mg | Potassium: 660mg | Fiber: 4g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 2mg