Make delicious Vegan Mashed Potatoes without vegan butter. These classic mashed potatoes are rich and creamy with NO butter. WFPB mashed potatoes for the win!
These Vegan Mashed Potatoes are a classic mashed potato dish FULL of flavor. With a head of garlic for that incredible umami flavor and thick cashew cream for that traditional mashed potato creaminess, you'll be serving these wfpb mashed potatoes to your friends and family and they won't even notice they're vegan!
Best of all, these vegan mashed potatoes are made without vegan butter - there's no oils or highly processed ingredients here. Just real, whole foods.
Jump to:
Why I love these Vegan Mashed Potatoes
- Dietary needs - these mashed potatoes are 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
- Vegan version of a classic - mashed potatoes are a crowd pleaser and these potatoes are just as delicious and even more nutritious
Ingredient Notes & Substitutions
- Yukon Gold Potatoes: I find that Yukon Gold potatoes have the best flavor in mashed potatoes and result in the creamiest texture. If you prefer a different variety, feel free to substitute.
- Garlic: I call for a whole head of garlic in this recipe, trust me, you'll love the delicious flavor.
- Kosher Salt: we'll use kosher salt to boil the potatoes
- Cashew Cream: I use my homemade cashew cream for mashed potatoes because it creates this rich, creamy texture. Cashews have a similar fat content to cream, which helps develop a deep flavor
- Miso: this is a bit of a strange ingredient - miso is a soybean paste that is salty and umami. I like how it adds a layer of flavor to the potatoes, but if you don't have miso on hand you can add more salt
- Salt & Pepper
- Chives: for topping
How to make Vegan Mashed Potatoes
Step 1. Add the potatoes, garlic cloves, and kosher salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook the potatoes until tender but not falling apart, about 12 minutes. Carefully drain and return the potatoes and garlic to the pot.
Step 2. Add the cashew cream and miso to the pot and use a potato masher to mash well. You can leave some small chunks of potato for texture or mash until the potatoes are completely smooth.
Step 3. Season with salt and pepper to taste. Sprinkle with chives. Enjoy!
Frequently Asked Questions
Yes! These mashed potatoes are gluten and dairy free.
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.
You can grow many herbs indoors in the colder months. And most grocery stores have fresh herbs in the winter. But a great solution is freeze dried herbs!
I used freeze dried chives to top these mashed potatoes. The flavor is amazing, the color is beautiful, and they last so long!
Store these mashed potatoes in the fridge. They will last a week or two.
Recipe Prayer
Thank you God for these mashed potatoes. Allow us to enjoy them and for these potatoes to nourish our bodies. We are grateful for time spent with family and friends during this season. Amen.
More vegan mashed potatoes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Mashed Potatoes (without vegan butter)
Equipment
Ingredients
- 3 Pounds Yukon Gold Potatoes partially or fully peeled & roughly chopped
- 1 Small Head Garlic
- 1 Tablespoon Kosher Salt
- 1 Batch Cashew Cream ingredients below
- 1 Tablespoon Miso optional
- Salt & Pepper to taste
- Fresh Chives for topping
Cashew Cream
- 1 Cup Raw Cashews
- 1 Cup Unsweetened Non-Dairy Milk
Instructions
- Add the potatoes, garlic cloves, and kosher salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook the potatoes until tender but not falling apart, about 12 minutes. Carefully drain and return the potatoes and garlic to the pot.
- Add the cashew cream and miso to the pot and use a potato masher to mash well. You can leave some small chunks of potato for texture or mash until the potatoes are completely smooth.
- Season with salt and pepper to taste. Sprinkle with chives. Enjoy!
Nutrition
Nutrition information is an estimate.
Comments
No Comments