You can easily make mashed potatoes vegan in lots of ways. This method is whole food, plant-based (no oil), but I have notes on a few other methods below the recipe. I recommend using a ricer for the best texture, although the downside is you lose the potato skins (which have a lot of nutrients). I often just use a potato masher instead (and then fold in the ingredients as per the instructions).

  1. 5 lb potatoes (a mix of yukon gold and russets)
    1. dice, add to pot, then cover with cold water; simmer until soft.
    2. Strain then add back to pot over heat to dry out any liquid.
    3. Put through a ricer.
  2. Blend until smooth:
    1. 1 c cashews
    2. 1/2 c vegetable broth
    3. 1 T apple cider vinegar
    4. pinch of salt
  3. Fold cashew cream into potatoes.


  • Use 2 T vegan butter and 1/2 c cashew cream
  • Use 1/4 c vegenaise
Categories: Sides


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