I’m closing in on my fourth year as a nutritarian and I never thought to make mashed potatoes?
Well, I can promise you it was worth the wait! These nutritarian mashed potatoes are legit. All the fluffy, creamy, savory goodness coming at you and just in time for the Thanksgiving celebrations to come!
That means vegan, oil-free, plant-based yumminess!
And what’s the secret, you ask? What’s going to take simple boiled potatoes to nutritarian-creamy-yumminess-land?
So glad you asked! The secret is literally in the sauce. Cauliflower sauce that is! But we’ll get to that in a sec. First things first…
Step one is easy: cut up some russet potatoes (and keep that skin on there–it adds a nice bite) and boil those babies with two cloves of garlic. All that garlicky goodness infuses the potatoes with flavor while they cook (and mincing garlic is for the bees).
Mash those tatters up, good. I used a humble kitchen fork–but if you’ve got a potato masher on hand, now’s the time to go to town!
One head of boiled cauliflower, nutritional yeast and raw cashews create a holy trinity of creaminess and richness that would rival any milk-butter-sour-cream combo you could dish up!
Blend it all in the high-speed and stir it into those mashers and you’re ready to go! You’re going to have cauliflower sauce left over, which is absolutely perfect, because you’re going to have to make this mushroom gravy recipe.
I promise, you’re not going to feel deprived while you eat to live your way through the holidays!
Trust me, I know just how easily you can fall off track during the holidays.
As I see it you really have two choices: (1) you can take the time “off” to indulge in standard American holiday meals, or (2) you can dedicate yourself to your nutritarian path and practice the lifestyle by nutrifying the meals you love.
This mashed potato and gravy recipe does just that: it liberates you to enjoy the holidays on your terms, and there’s nothing better to be grateful for this season!
Wishing you a wonderfully happy Thanksgiving!
- 5 large Russet potatoes, large-diced (skin-on)
- 1 medium cauliflower, chopped
- 1/2 yellow onion, large-diced
- 3 cloves garlic, whole
- 3/4 cup cashews
- 1 cup unsweetened almond milk (non-vanilla flavored)
- 1/2 cup nutritional yeast
- 2 tbsp. liquid aminos
- In one pot add the cauliflower and onion and enough water to cover. Bring to a boil and cook until fork-tender.
- While cauliflower is cooking, place potatoes and garlic in another pot. Bring to boil and cook until fork-tender.
- When cauliflower and onion is finished drain and let it cool for 3 to 5 minutes. Then pour the veggies in a high-speed blender and add the almond milk, cashews, nutritional yeast and liquid aminos.
- Once potatoes are fork-tender remove from heat and drain. Mash the potatoes and garlic (I like to leave some texture so I don't mash them down too hard).
- Add about 2 cups of the cauliflower cream sauce to the mashed potatoes and stir well to combine. Return the potatoes to low heat to incorporate sauce. Add more sauce as you see fit.
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