Vegan Mashed Potato Recipe

Cheesy Mashed Potatoes [v.]

Vegan and cheesy in the same sentence can be questionable. To be honest, I’m not a  huge fan of fake cheese – sorry, Daiya. I’ve tried a few different brands, and even though I really wanna like it… I just… can’t. But if there is one vegan cheese that I can get down with, it’s cashew cheese. And that is exactly what I dumped into my mashed potatoes recently. The result? Me sitting on the couch like a slob eating out of the community bowl with a spoon. #sorrynotsorry

Amp up your mashed potatoes game the next time you are in dire need of comfort food.

Recipe

Serves about 5-6 people.

You will need:

  • 1/2 cup cashews, soaked for 30 minutes
  • 6-8 red potatoes, chopped up (I leave the skin on, but your call)
  • 1 garlic clove
  • 1 tsp lemon juice
  • 1/4 – 1/2 cup water
  • 1/2 cup soy milk
  • 3 tbs Earth Balance butter
  • Salt and pepper, to taste

To make:

  • Soak ya cashews, boil ya potatoes.
  • Once cashews are done soaking, add to a blender with garlic glove, lemon juice, and water. Blend until smooth. Add more water if the cashews are not smooth/ground-up enough.
  • Boiled potatoes done? Drain and add to a large bowl. Add soy milk, butter, and your cashew cheese mix – blend until smooth.
  • Season with salt and pepper, and go to town.

Ah, the perfect comfort food for the upcoming fall season. xx bianca

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