This creamy mashed potatoes recipe is the perfect addition to your vegan Thanksgiving or Christmas dinner. Serve with a lentil loaf and vegan gravy.
- 2 lb. potatoes (1 kg)
- 2/3 cups cashews (100 g)
- 1 nutmeg (or a dash of grated nutmeg)
- salt & pepper to taste
- 1 tbsp vegan butter/ margarine (optional)
- parsley (optional)
Peel potatoes and cut into cubes. Place potatoes in a large pot and add enough water to cover them. Bring to a boil and cook partially covered until easily pierced with a fork (about 15-20 minutes).
In the meantime, prepare cashew cream by blending cashews with 2/3 cups water until smooth, adding more water, if needed.
Drain potatoes, saving the cooking water in a bowl. Mash potatoes using a potato masher or a hand mixer.
Add cashew cream and some of the potato water until creamy. If using, add margarine now.
Garnish with fresh parsley and nutmeg and serve warm.
I hope you love this recipe – please let me know in the comment section below! If you make these mashed potatoes, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!