This Vegan Mashed Potatoes with Roasted Garlic and Cashew Cream recipe is the perfect comfort food with a plant-based twist. Creamy, fluffy potatoes are infused with the rich, nutty flavor of roasted garlic and the smooth silkiness of cashew cream, creating a decadent side dish that’s dairy-free and utterly delicious.
Ideal for Thanksgiving, Christmas, or a cozy weeknight dinner, this recipe is simple to prepare and pairs beautifully with a variety of mains and sides.
Why You’ll Love This Recipe
- Luxuriously Creamy: Cashew cream gives the potatoes a rich texture without the need for dairy.
- Packed with Flavor: Roasted garlic adds depth and warmth, elevating the classic mashed potatoes.
- Simple Ingredients: Uses pantry staples and a few fresh ingredients.
- Perfect for Holidays: A crowd-pleasing side dish that everyone will love.
Ingredients
For the Mashed Potatoes:
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 1 teaspoon salt (for boiling water)
- 2 tablespoons vegan butter (optional, for extra richness)
- 1/4 cup plant-based milk (almond, soy, or oat)
- Salt and black pepper, to taste
For the Roasted Garlic:
- 1 whole garlic bulb
- 1 teaspoon olive oil
For the Cashew Cream:
- 1/2 cup raw cashews, soaked in hot water for 30 minutes
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Ingredient Breakdown
Potatoes
Yukon Gold or Russet potatoes are ideal for their creamy, fluffy texture when mashed.
Roasted Garlic
Roasting garlic softens its flavor, bringing a sweet, nutty richness to the dish.
Cashew Cream
A plant-based alternative to heavy cream, cashew cream provides a luscious, dairy-free texture.
Instructions
Step 1: Roast the Garlic
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil and wrap in foil.
- Roast for 30-40 minutes, or until the garlic is soft and golden. Allow to cool, then squeeze the roasted cloves out of their skins.
Step 2: Prepare the Cashew Cream
- Drain the soaked cashews and blend them with 1/4 cup water, lemon juice, and salt in a high-speed blender until smooth and creamy. Set aside.
Step 3: Cook the Potatoes
- Place the peeled and cubed potatoes in a large pot and cover with water. Add 1 teaspoon of salt.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot.
Step 4: Mash the Potatoes
- Mash the potatoes with a potato masher or hand mixer.
- Add the roasted garlic, vegan butter (if using), cashew cream, and plant-based milk. Mash until smooth and creamy.
- Season with salt and black pepper to taste.
Step 5: Serve
- Transfer the mashed potatoes to a serving dish and garnish with fresh herbs or a drizzle of olive oil, if desired. Serve warm.
Picture Gallery
Tips and Variations
- Make It Oil-Free: Skip the olive oil and vegan butter, and use additional plant-based milk for moisture.
- Add Fresh Herbs: Stir in chopped parsley, chives, or rosemary for added flavor.
- Make Ahead: Prepare the mashed potatoes in advance and reheat them in the oven with a splash of plant-based milk to restore creaminess.
- Use a Food Processor: For extra-smooth mashed potatoes, process the mixture briefly in a food processor.
Nutritional Information (Per Serving – 1 of 6)
- Calories: 190
- Protein: 4g
- Carbohydrates: 32g
- Fat: 6g
- Fiber: 3g
- Vitamin C: 15% of the daily value
- Iron: 8% of the daily value
These mashed potatoes are a satisfying and nutrient-rich addition to any meal.
Conclusion
These Vegan Mashed Potatoes with Roasted Garlic and Cashew Cream are a creamy, flavorful, and versatile side dish that’s perfect for any occasion. With their smooth texture and rich, garlicky taste, they’re sure to become a family favorite for holidays and beyond.
Have you tried this recipe? Share your tips, feedback, or creative variations in the comments below! Don’t forget to post your mashed potato photos on social media and tag us—we’d love to see your creations.
Frequently Asked Questions
1. Can I use a different nut for the cream?
Yes! Blanched almonds or macadamia nuts work well as substitutes for cashews.
2. What if I don’t have a high-speed blender?
Soak the cashews overnight to ensure they blend smoothly in a regular blender or food processor.
3. Can I make this without plant-based milk?
Yes! Use additional cashew cream or vegetable broth for a creamy consistency.
4. How do I store leftovers?
Store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of plant-based milk to refresh.
5. Can I freeze these mashed potatoes?
Yes, they freeze well! Store in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat before serving.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.