Nutritarian Mashed Potatoes

Vegan, oil-free mashed potatoes recipe that is as creamy, fluffy and delicious as the “real thing.”  Nutrify your holiday favorite with this easy recipe!

Author Kristen Hong


  • 1 head cauliflower, medium chopped
  • 1/2 yellow onion large-diced
  • 5 large Russet potatoes lage-diced, skin-on
  • 2-3 cloves garlic
  • 1 cup unsweetened almond milk (non-vanilla flavored)
  • 3/4 cup raw cashews
  • 1/2 cup nutritional yeast
  • 2 tbsp liquid aminos or coconut aminos


  1. In one pot add the cauliflower and onion and enough water to cover. Bring to a boil and cook until fork-tender.

  2. While cauliflower is cooking, place potatoes and garlic in another pot. Bring to boil and cook until fork-tender.

  3. When cauliflower and onion is finished cooking, drain and let cool for 3 to 5 minutes. Then pour the veggies in a high-speed blender and add the almond milk, cashews, nutritional yeast and liquid aminos.

  4. Once potatoes are fork-tender remove from heat and drain. Mash the potatoes and garlic (I like to leave some texture so I don't mash them down too hard).

  5. Add about 2 cups of the cauliflower cream sauce to the mashed potatoes and stir well to combine. Return the potatoes to low heat to incorporate sauce. Add more sauce as you see fit.

Recipe Notes

Depending on the size of your cauliflower you'll likely have leftover sauce.  I recommend using 1 cup of extra sauce to make this Creamy Nutritarian Mushroom Gravy recipe

Leftover sauce can be stored in a glass Mason jar and will keep well in the fridge for 7 days.