Vegan, oil-free mashed potatoes recipe that's as creamy, fluffy and delicious as the “real thing.” Nutrify your holiday favorite with this easy recipe!
You're going to make a batch of Classic Cauliflower Cream Sauce. Please note that you can make the sauce recipe first before you begin to cook the potatoes. (You can even make the sauce a day or two ahead.) But I'll include instructions on making the recipes simultaneously below:
In one pot add the cauliflower and onion and enough water to cover. Bring to a boil and cook until fork-tender.
While cauliflower is cooking, place potatoes and garlic in another pot. Bring to boil and cook until fork-tender.
When cauliflower and onion is finished cooking, drain and let cool for 3 to 5 minutes. Note: If you have a blender with a "hot soup" setting you can add the cooked and drained veggies directly without waiting for them to cool down. Then pour the veggies in a high-speed blender and add the almond milk, cashews, nutritional yeast and liquid aminos.
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).
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.
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.
The leftover Classic Cauliflower Cashew Cream Sauce can be stored in a glass Mason jar and will keep well in the fridge for up to 9 days.
The Nutritarian Mashed Potatoes should be stored in glass snap-lock containers or quart-sized wide-mouth Mason jars and will last for up to 9 days in the fridge and 2 months in the freezer.