Plant-Based Sweet Potato Mashed Potatoes are completely vegan and oil-free, but still filled with TONS of flavor. Top with a vegan mushroom gravy for a tasty dish.
I've never really been a mashed potato fan. But sweet potato fanatic that I am, I will make any dish with sweet potatoes.
Sweet potatoes have that distinct flavor that makes them incredible for all dishes. The sweet flavors can be enhanced with spices, fruits, or other sweet foods to create a dessert or sweet breakfast recipe. Or you can enhance the savory flavors and use the sweetness as a subtle balance for savories like greens or beans.
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In this Plant-Based Sweet Potato Mashed Potatoes dish we'll be playing up the savory flavors in the sweet potatoes for thick, creamy mashed potatoes with that extra edge of sweetness. And beautiful orange color!
And, mashed potatoes without gravy? I think not.
A deliciously umami mushroom gravy is the perfect addition to these mashed potatoes. SO GOOD.
Why I love Plant-Based Sweet Potato Mashed Potatoes
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free
- Perfect holiday side - these potatoes are quick and easy to make and can be doubled or tripled to feed a crowd
- Twist on a classic - mashed potatoes are a crowd pleaser and these potatoes are just as delicious and even more nutritious
Ingredient Notes
There are three parts to this recipe. Because the mashed potatoes are dairy free, we'll start by making a cashew cream to use when mashing. Then we'll make the mashed potatoes themselves. And finally, we'll make the mushroom gravy. The next section will go through how you can make them all at once.
Cashew Cream
- Raw Cashews: Use raw, unsalted cashews. You can usually buy these in the bulk section of your local grocery store.
- Non-Dairy Milk: To make a thick cream, we'll add non-dairy milk to the cashews. Make sure to buy unsweetened and unflavored milk for best results. I used almond milk, but oat milk would also work.
Sweet Potato Mashed Potatoes
- Cashew Cream: see above.
- Potatoes: I used a 3:1 ratio of sweet potatoes to Yukon Gold potatoes. This will give you optimal sweet potato flavor and optimal creaminess.
- Garlic: I've been obsessed with freeze dried garlic lately. It's convenient and tastes the exact same as fresh. But, of course, fresh garlic is also perfect.
- Salt & Pepper: to taste.
- Chives: You can use either fresh or freeze dried chives for topping.
Mushroom Gravy
- Red Onion: The sharp onion flavor will add a kick to the gravy. I always use red onion for the extra antioxidants, but yellow or white onion is fine here.
- Carrot: Another root vegetable helps add some bulk and also sweetness to the gravy.
- Crimini Mushrooms: These mushrooms are the star of the gravy. If you can get crimini mushrooms, I highly recommend them. White Button mushrooms will probably work well in this recipe as an alternative. To save time, I buy sliced mushrooms.
- Oat Flour: Flour is a thickener in all gravy recipes. I used oat flour because it's gluten-free and minimally processed (I grind my own). If you have another flour on hand, that will work too.
- Vegetable Broth: Veggie broth/stock gives this gravy extra flavor in addition to the primary purpose of adding liquid.
- Spices: You don't need tons of spices for a good flavor. I kept it simple with freeze dried garlic, freeze dried poultry seasoning, salt, and pepper. You can sub garlic powder and poultry seasoning if you don't have freeze dried (but I seriously can't recommend them enough).
How to make Plant-Based Sweet Potato Mashed Potatoes with Mushroom Gravy
Sweet Potato Mashed Potatoes
Step 1. Soak the cashews in boiling water.
Step 2. Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still firm, 10-15 minutes.
Step 3. Return to the cashew cream. Drain the cashews and add them to a food processor along with the non-dairy milk. Blend until smooth.
Step 4. Add the cooked potatoes and garlic to the food processor and puree until you reach your desired consistency. You can leave some small chunks of potato for texture or you can blend until the potatoes are completely smooth. Season with salt and pepper to taste.
Step 5. Serve the mashed potatoes with mushroom gravy on top or on the side. Sprinkle with chives. Enjoy!
Mushroom Gravy
Step 1. Using some of the vegetable broth, sauté the onion and carrot in a large pot or skillet, until softened, about 8 minutes.
Step 2. Sprinkle the flour over the cooked vegetables and stir to coat.
Step 3. Add the remaining vegetable broth, sliced mushrooms, freeze dried garlic, and poultry seasoning. Bring to a boil, then immediately turn down the heat, partially cover and cook for 10 minutes. Stir occasionally.
Step 4. If you want, remove some of the mushrooms before blending. Add the mushrooms to a food processor and puree until smooth. Transfer to a dish and add the reserved mushrooms. Season with salt and pepper.
FAQ
If you want, you can make the cashew cream ahead of time. Soak the cashews in water, blend them with the non-dairy milk, and store the cream in the fridge until you're ready to make the potatoes. The cream will last in the fridge for about a week.
Store the mashed potatoes and gravy separately in the fridge. They will last a week or two.
Recipe Prayer
Thank you God for giving us colorful foods to eat and enjoy. We are grateful for the beauty of your creation. Amen.
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📖 Recipe
Plant-Based Sweet Potato Mashed Potatoes with Mushroom Gravy
Equipment
Ingredients
Cashew Cream
- ¾ Cup Raw Cashews
- ½ Cup Unsweetened and Unflavored Non-Dairy Milk
Mashed Potatoes
- 1 ½ Pounds Sweet Potatoes chopped
- ½ Pound Yukon Gold Potatoes chopped
- 2 Tablespoons Minced Garlic
- Salt & Pepper to taste
- Fresh or Freeze Dried Chives for topping
Mushroom Gravy
- ¼ Medium Red Onion diced
- 1 Small Carrot sliced
- 8 Ounces Crimini Mushrooms sliced
- 2 Tablespoons Oat Flour
- 1 ¾ Cups Vegetable Broth
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Poultry Seasoning
- Salt & Pepper to taste
Instructions
- Soak the cashews in boiling water.
- Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still firm, 10-15 minutes.
- Return to the cashew cream. Drain the cashews and add them to a food processor along with the non-dairy milk. Blend until smooth.
- Add the cooked potatoes and garlic to the food processor and puree until you reach your desired consistency. You can leave some small chunks of potato for texture or you can blend until the potatoes are completely smooth. Season with salt and pepper to taste.
- Serve the mashed potatoes with mushroom gravy on top or on the side. Sprinkle with chives. Enjoy!
Mushroom Gravy
- Using some of the vegetable broth, sauté the onion and carrot in a large pot or skillet, until softened, about 8 minutes.
- Sprinkle the flour over the cooked vegetables and stir to coat.
- Add the remaining vegetable broth, sliced mushrooms, freeze dried garlic, and poultry seasoning. Bring to a boil, then immediately turn down the heat, partially cover and cook for 10 minutes. Stir occasionally.
- If you want, remove some of the mushrooms before blending. Add the mushrooms to a food processor and puree until smooth. Transfer to a dish and add the reserved mushrooms. Season with salt and pepper.
Nutrition
Nutrition information is an estimate.
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