Plant-Based Sweet Potato Mashed Potatoes with Mushroom Gravy

Cashew Cream

• 3/4 Cup Raw Cashews
• 1/2 Cup Unsweetened and Unflavored Non-Dairy Milk

Mashed Potatoes

• 1 1/2 Pounds Sweet Potatoes, chopped
• 1/2 Pound Yukon Gold Potatoes, chopped
• 2 Tablespoons Fresh or Freeze Dried Garlic
• Salt & Pepper, to taste
• Fresh or Freeze Dried Chives, for topping

Mushroom Gravy

• 1/4 Medium Red Onion, diced
• 1 Small Carrot, sliced
• 8 Ounces Crimini Mushrooms, sliced
• 2 Tablespoons Oat Flour
• 1 3/4 Cups Vegetable Broth
• 2 Teaspoons Freeze Dried Garlic can sub 1/2 Teaspoon Garlic Powder
• 2 Teaspoons Freeze Dried Poultry Seasoning can sub 1/2 Teaspoon Dried Poultry Seasoning
• Salt & Pepper, to taste

1. Soak the cashews in boiling water.
2. Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still firm, 10-15 minutes.
3. Return to the cashew cream. Drain the cashews and add them to a food processor along with the non-dairy milk. Blend until smooth.
4. Add the cooked potatoes and garlic to the food processor and puree until you reach your desired consistency. You can leave some small chunks of potato for texture or you can blend until the potatoes are completely smooth. Season with salt and pepper to taste.
5. Serve the mashed potatoes with mushroom gravy on top or on the side. Sprinkle with chives. Enjoy!

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Mushroom Gravy

1. Using some of the vegetable broth, sauté the onion and carrot in a large pot or skillet, until softened, about 8 minutes.
2. Sprinkle the flour over the cooked vegetables and stir to coat.
3. Add the remaining vegetable broth, sliced mushrooms, freeze dried garlic, and poultry seasoning. Bring to a boil, then immediately turn down the heat, partially cover and cook for 10 minutes. Stir occasionally.
4. If you want, remove some of the mushrooms before blending. Add the mushrooms to a food processor and puree until smooth. Transfer to a dish and add the reserved mushrooms. Season with salt and pepper.