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4.86 from 7 votes

The Best Ever Dairy-Free, Vegan Mashed Potatoes

Potatoes are a very nutritious food until we load them with butter and cream. Here’s a delicious mashed potato recipe that is so luscious and creamy you won’t ever miss the fattening stuff.
Prep Time20 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 8 medium-large Yukon Gold or Russet potatoes about 4 pounds (See note #1)
  • 3/4 cup raw cashews (See note #2)
  • 1 cup water
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons olive oil optional
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons granulated onion
  • 1/8 teaspoon granulated garlic

Instructions

  • Peel and dice potatoes into large (about 1-inch) chunks.
    Place diced potatoes in a large steamer pan, cover, and bring to boil. Steam until potatoes are very tender (about 15 to 20 minutes).
    (Note: Steaming potatoes is faster than boiling and results in more flavorful mashed potatoes. However, if you don’t have a steamer, you can boil your potatoes instead. After the potatoes are cooked, drain them well, return them to the pot, and cook over medium heat for a minute or two to evaporate excess moisture. Shake the pan occasionally so potatoes don’t scorch.)
  • Meanwhile, place cashews in a colander and rinse under hot water. Drain well.
    Place drained cashews, water, lemon juice, salt, granulated onion and garlic in blender and blend on high speed until very, very smooth. Mixture should be very smooth with no graininess.
  • When potatoes are very tender, remove from heat, transfer to a mixing bowl, and add blender mixture. Do not allow potatoes to cool.
    (The precise amount of blender mixture you will need will depend upon your potatoes. If your potatoes are on the moist side you will need less. If your potatoes are on the dry side, you may use all of it.)
  • Mash potatoes with a potato masher or gently mash with an electric mixer. Do not over-mix or potatoes will be gooey rather than fluffy.

Notes

1. I recommend Yukon Gold or Russet potatoes. These potato varieties make the best mashed potatoes as they will whip up fluffier than other varieties.
2. Be sure to buy only fresh cashews and store them in the freezer until ready to use.
Yield: approximately 7 cups or 8 servings