Plant-Based Sweet Potato Mashed Potatoes with Mushroom Gravy

A bowl of sweet potato mashed potatoes topped with mushroom gravy.

Plant-Based Sweet Potato Mashed Potatoes with Mushroom Gravy

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 378

Author Elizabeth

Equipment

Food Processor

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.

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