Creamy Vegan Mashed Potatoes (GF)

Creamy Vegan Mashed Potatoes (GF)

These Creamy Vegan Mashed Potatoes are the side dish you need in your life! They’re:

  • melt-in-your-mouth creamy
  • soft and fluffy
  • so easy to make!

Creamy Vegan Mashed Potatoes (GF)

I spent so long trying to think how to make some amazing creamy vegan mashed potatoes and really wasn’t sure what the best option was…

  • vegan butter/dairy-free spread – potentially not that healthy and taste can really vary between brands
  • almond milk – too watery and not that creamy 
  • coconut oil – too fatty and not creamy enough either 

Creamy Vegan Mashed Potatoes (GF)

Then I remembered…blended soaked cashews! Which are: irresistibly creamy, luxuriously smooth, seriously velvety but not greasy. They’re also neutral in flavour, and just all round absolutely perfect for this dish.

I was so excited to add the cashews, and so happy I did as they worked a treat! 

Creamy Vegan Mashed Potatoes (GF)

The result was fluffy clouds of mashed potato that are seriously soft, perfectly rich and truly melt in your mouth.

For extra flavour, you can add some dried or fresh herbs – parsley, sage, thyme or rosemary would all work well (though not necessarily all together!). You could also try adding some roasted garlic (yum!) or nutritional yeast for cheesy flavour. 

Creamy Vegan Mashed Potatoes (GF)

But, you definitely can’t go wrong with a good pinch of trusty salt and pepper and some delicious vegan gravy either. Here’s my favourite vegan gravy recipe – it’s easy to make and full of flavour. 

Creamy Vegan Mashed Potatoes (GF)

For more delicious vegetable side dishes, check out my:

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Creamy Vegan Mashed Potatoes (GF)
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Creamy Vegan Mashed Potatoes (GF)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

These Creamy Vegan Mashed Potatoes are the side dish you need in your life! They're melt-in-your-mouth creamy, soft and fluffy and so easy to make!

Course: Main Course, Side Dish
Servings: 4
Calories: 110 kcal
Ingredients
  • 1.6 kg (56.5oz) potatoes (varieties suitable for mashing include: Russet, Yukon Gold, Desirée, King Edward)
  • 100 g (3/4 cup) raw cashew nuts, soaked overnight in cold water or in boiling water for 15 minutes
  • Salt + pepper, to taste
Instructions
  1. Peel potatoes and slice thinly
  2. Add to a pan without enough water to roughly cover, and a good pinch of salt
  3. Bring to the boil then simmer for about 15 minutes, until potatoes are soft enough to pierce gently with a fork
  4. Meanwhile, drain the soaked cashews and add to a food processor or blender (or use a hand-held stick blender) along with 8 tablespoons of water
  5. Blend until completely smooth (you may need to mix it a couple of times)
  6. Once the potatoes are cooked, drain away the water and, keeping the potatoes in the pan, add the blended cashew nuts and salt + pepper to taste
  7. Use a potato masher to mash the potatoes until completely smooth
  8. Add extra suggested flavourings if desired*
  9. Best enjoyed immediately!
Recipe Notes

*Other delicious add-ins include:

  • Dried or fresh parsley, rosemary, sage or thyme
  • Roasted garlic
  • Nutritional yeast

Also delicious served with vegan gravy 

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