Imported from the web

Vegan Mashed Potatoes with Cashew Sauce

Name: Vegan Mashed Potatoes with Cashew Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb Russet potatoes (Cut into 1-inch chunks); 2 tsp Salt (For the potato cooking water); Cold water (Enough to cover the potatoes by 1 inch); 1 tbsp Olive oil; 0.5 cup Raw cashews; 1 tsp Rosemary (Finely chopped); 6 cloves Garlic (Finely chopped); 1 tbsp White miso; 1 tbsp Nutritional yeast; 0.5 tsp Salt (More to taste); 0.25 tsp Black pepper (More to taste); 0.25 cup Soy milk; 2 tbsp Water; 4 tbsp Vegan butter

Recipe by Sarah Pilley

Imported by Suki on SeeMeCook

Creamy, fluffy mashed Russet potatoes get savory depth from garlic, rosemary, and a blended cashew cream with white miso and nutritional yeast. A comforting plant-based side for holiday meals or everyday dinners.

6 servings40 minAmerican

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Ingredients

2 lb Russet potatoes (Cut into 1-inch chunks)
2 tsp Salt (For the potato cooking water)
Cold water (Enough to cover the potatoes by 1 inch)
1 tbsp Olive oil
0.5 cup Raw cashews
1 tsp Rosemary (Finely chopped)
6 cloves Garlic (Finely chopped)
1 tbsp White miso
1 tbsp Nutritional yeast
0.5 tsp Salt (More to taste)
0.25 tsp Black pepper (More to taste)
0.25 cup Soy milk
2 tbsp Water
4 tbsp Vegan butter

Steps

1
Wash the potatoes and cut them into 1-inch chunks.
2
Put the potato chunks and 2 teaspoons salt in a large pot. Add cold water until it covers the potatoes by 1 inch.
3
Cover the pot, set it over high heat, and bring the water to a boil.
4
Uncover the pot, reduce the heat to low (about 2 or 3), and cook the potatoes for about 20 minutes, or until fork-tender.
5
While the potatoes cook, preheat a small pot or pan over medium heat on the stovetop.
6
Add the olive oil, cashews, rosemary, and garlic to the pan. Cook until the cashews and garlic are lightly browned.
7
Transfer the cashew, garlic, and rosemary mixture to a small blender. Blend until it has a coarse, sand-like texture.
8
Add the white miso, nutritional yeast, ½ teaspoon salt, ¼ teaspoon black pepper, soy milk, and 2 tablespoons water to the blender. Blend into a creamy sauce.
9
Drain the potatoes and transfer them to a large bowl. Use a fork to remove the skins; alternatively, the skins may be left on.
10
Add the vegan butter to the bowl. Mash with a potato masher until the potatoes are fully broken down.
11
Add the cashew cream to the potatoes and combine with a spoon.
12
Taste and add more salt and pepper if desired. Serve.

Notes

The source says potatoes may be peeled before cooking or after boiling, and may also be left unpeeled. Store leftovers in an airtight container in the refrigerator for about 5 days; reheat in the microwave in 30-second intervals until heated through.