Vegan, Loaded Mashed Potatoes
Here’s a healthy, plant based twist on a traditional favorite- (vegan) loaded mashed potatoes! Perfect for Thanksgiving or any time of the year! Making more for later or have leftovers? Use my easy muffin tin freezer technique!
Vegan Loaded Mashed Potatoes Recipe
(Makes about 8 servings)
3 pounds of peeled Potatoes (such as Russet)
1 head of Cauliflower (about 1 pound)
1.5+ cups Unsweetened Almond Milk
1/2+ cup Vegan Butter (such as Earth Balance)
3-4 Tablespoons Nutritional Yeast
1-1.5 teaspoons Granulated Garlic
1-2+ Tablespoons Sea Salt
1-2 teaspoons Black Pepper
1- 2 Tablespoons Parsley (dried) + more for garnish
Cut the peeled potatoes into quarters. Place the quartered potatoes into a pot of water along with about a tablespoon of sea salt. Coarsely chop the head of cauliflower removing the stem as well as any green parts. Bring to a boil over medium-high heat and cook until the potatoes and cauliflower are tender, about 20 minutes. While the potatoes and cauliflower are cooking, heat the unsweetened almond milk and vegan butter in a small saucepan on low heat. Stir in the in the granulated garlic, nutritional yeast, sea salt and pepper until all is melted and is well combined. Drain the potatoes and cauliflower. Pour the seasoned, melted butter and almond milk mixture over the potatoes and cauliflower. Using an immersion blender or similar, blend until the mixture is smooth and creamy adding more almond milk and butter as needed to get desired consistency. Taste, and add more sea salt and or nutritional yeast to your liking. Once you’ve achieved your desired consistency and taste, stir in the dried parsley and garnish with more prior to serving.
*You can also make a vegetarian version by adding in some Greek yogurt in substitute or partial substitution of the unsweetened almond milk and or butter.
Even though these loaded mashed potatoes don’t really need gravy (or, if you want to serve a healthy, raw gravy with them or your traditional mashed potatoes) might I suggest this tasty raw, gravy recipe, courtesy of Alissa Cohen’s Living on Live Food? 🙂
Raw, Vegan Gravy
Makes about 2 cups
(recipe from Alissa Cohen’s Living on Live Food)
2 cups mushrooms (suggested portobella’s or crimini)
2 Tablespoons Bragg’s Liquid Aminos
1 Tablespoon water
1 small clove of garlic (or 1/8 teaspoon granulated garlic)
1/2 teaspoon ground sage
Sea Salt and pepper to taste (optional)
Add all the ingredients into a food processor and blend until smooth. Serve over mashed potatoes and or over desired dish.