Plant-Based Sweet Potato Mashed Potatoes are completely vegan and oil-free, but still filled with TONS of flavor. Top with a vegan mushroom gravy for a tasty dish.
I've never really been a mashed potato fan. But sweet potato fanatic that I am, I will make any dish with sweet potatoes.
Sweet potatoes have that distinct flavor that makes them incredible for all dishes. The sweet flavors can be enhanced with spices, fruits, or other sweet foods to create a dessert or sweet breakfast recipe. Or you can enhance the savory flavors and use the sweetness as a subtle balance for savories like greens or beans.
In this Plant-Based Sweet Potato Mashed Potatoes dish we'll be playing up the savory flavors in the sweet potatoes for thick, creamy mashed potatoes with that extra edge of sweetness. And beautiful orange color!
And, mashed potatoes without gravy? I think not.
A deliciously umami mushroom gravy is the perfect addition to these mashed potatoes. SO GOOD.
There are three parts to this recipe. Because the mashed potatoes are dairy free, we'll start by making a cashew cream to use when mashing. Then we'll make the mashed potatoes themselves. And finally, we'll make the mushroom gravy. The next section will go through how you can make them all at once.
Step 1. Soak the cashews in boiling water.
Step 2. Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still firm, 10-15 minutes.
Step 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.
Step 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.
Step 5. Serve the mashed potatoes with mushroom gravy on top or on the side. Sprinkle with chives. Enjoy!
Step 1. Using some of the vegetable broth, sauté the onion and carrot in a large pot or skillet, until softened, about 8 minutes.
Step 2. Sprinkle the flour over the cooked vegetables and stir to coat.
Step 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.
Step 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.
Preparation: If you want, you can make the cashew cream ahead of time. Soak the cashews in water, blend them with the non-dairy milk, and store the cream in the fridge until you're ready to make the potatoes. The cream will last in the fridge for about a week.
Storage: Store the mashed potatoes and gravy separately in the fridge. They will last a week or two.
Thank you God for giving us colorful foods to eat and enjoy. We are grateful for the beauty of your creation. Amen.
Looking for other tasty potato dishes? Here are some of my favorites:
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Plant-Based Sweet Potato Mashed Potatoes are completely vegan and oil-free, but still filled with TONS of flavor. Top with a vegan mushroom gravy for a tasty dish.
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