The Creamiest Vegan Mashed Potatoes

• Vegetarian
• Gluten free

• Produce

  • 4 cloves Garlic
  • 2 1/2 lb Gold potatoes
  • 1 Shallot

• Baking & Spices

  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews

• Dairy

  • 4 tbsp Earth balance butter

• Liquids

  • 1 cup Water

Found on mycaliforniaroots.com

Description

Directions

• Boil the cup of water (I use the microwave), then combine with the cashews. Let sit 30 minutes.
• Bring a large pot of water to a boil. Peel the potatoes if you’d like (I prefer not to), then chop into 1/2″ pieces. Boil for about 20 minutes, until easily pierced with a fork.
• While the potatoes boil, place 4 unpeeled garlic cloves in a heavy, dry skillet. Turn heat to medium-high and cook, turning every every now and then, for about 15 minutes, until they have brown spots on all sides. Let cool, then remove the skins and trim the ends.
• Also while the potatoes boil, peel the shallot and mince finely. Heat the olive oil in a small skillet and add the shallots. Cook, stirring constantly, until golden brown and crispy. Remove from the heat.
• To make the cashew cream, add the cashews and their soaking water to a blender along with the roasted garlic cloves. Blend until smooth, 1-3 minutes depending on your blender. It’s best to let the blender stop and cool down every minute or so.
• When the potatoes are done cooking, drain. Add to the bowl of your stand mixer and fit with the whisk attachment. Alternatively, add to a large wide bowl and use a potato masher. Add the cashew cream with roasted garlic, the butter, and the salt. Beat for about 5 minutes for slightly lumpy potatoes, and up to 10 minutes for smooth potatoes.
• Serve topped with the crispy shallots, and enjoy!