Garlic Mashed Potatoes and Cashew Gravy
Transform your comfort food game with this indulgent yet wholesome recipe for Garlic Mashed Potatoes and Cashew Gravy! Creamy Russet potatoes infused with the subtle warmth of garlic are mashed to perfection with vegan butter and almond milk, creating a rich, velvety base. The star of the dish, however, is the luscious cashew gravy—made by blending soaked cashews, savory vegetable broth, and a hint of nutritional yeast for a cheesy, umami-packed finish—elevating this classic side dish to a gourmet delight. Perfect for plant-based feasts, holiday gatherings, or simply as a hearty dinner addition, this recipe is vegan, dairy-free, and brimming with flavor. Serve it up with a sprinkle of fresh parsley or cracked black pepper for a show-stopping presentation.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 medium Garlic cloves
- 0.5 cup Unsweetened almond milk
- 3 tablespoons Vegan butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Raw cashews (soaked for 2 hours)
- 2 cups Vegetable broth
- 2 tablespoons Nutritional yeast
- 1 tablespoon Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Olive oil
Instructions
Peel and dice the potatoes into evenly sized chunks for even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Peel the garlic cloves and add them whole to the pot with the potatoes.
Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are fork-tender, approximately 15 minutes.
While the potatoes cook, drain the soaked cashews and add them to a blender along with the vegetable broth, nutritional yeast, soy sauce, garlic powder, onion powder, and olive oil.
Blend until the mixture is completely smooth, pausing to scrape down the sides as needed. Add more vegetable broth if the gravy is too thick.
Transfer the cashew gravy to a small saucepan and heat over low-medium heat, stirring occasionally, until warm. Taste and adjust seasoning as needed.
Drain the cooked potatoes and garlic, then return them to the pot.
Add the vegan butter and almond milk to the pot with the potatoes. Use a potato masher or hand mixer to mash the potatoes until smooth and creamy.
Season the mashed potatoes with salt and ground black pepper. Mix well to incorporate.
Serve the garlic mashed potatoes topped with the warm cashew gravy, garnishing as desired with chopped parsley or additional black pepper.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1022 mg | 44% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 7.5 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 2017 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
