This is the second post in our vegan, Thanksgiving sides series. I love mashed potatoes. It’s one of my top comfort foods. There’s really nothing better than eating a warm bowl of mashed potatoes and fried chicken or cauliflower.
A couple of years ago I discovered tofutti sour cream which rocked my world. Being allergic to dairy, I had never really experienced sour cream. Nachos, sour cream apple pie, burritos, spinach dip, artichoke dip, and of course digging into AMAZING mashed potatoes… Mmmmm.
Unfortunately it comes in a plastic box, covered with plastic film, and it has some questionable ingredients. Hydrogenated soybean oil? It’s main ingredient is water and it’s loaded with sugar. But, now that I’ve tasted the holy grail, there’s no way I’m going back to lame mashed potatoes.
So, I’ve been experimenting with different ways to make non-dairy sour cream. I had a happy accident and made cream cheese! Woo-hoo! But, I finally nailed the sour cream mashed potatoes. It only takes about 15-20 minutes making it a serious Thanksgiving win!
Vegan Mashed Potatoes
8 servings; 20 minutes
16 Small Red Potatoes (yellow potatoes are fine or four peeled russets)
1 1/3Cup of Cashews
2 Cups of Starch Liquid
2 Limes Juiced
1/4 Cup White Vinegar
2 Teaspoons of Salt
1 Cup of Good Olive Oil
Fill a large pot with water and bring to a boil. Add chopped potatoes and cashews. The potatoes and cashews should be ready after about 15 minutes. You should be able to easily insert a fork into the potatoes and the cashews should be plump. Place the potatoes in a separate bowl and set aside. Put your cashews, 2 cups of the starchy potato liquid and all of the other ingredients in a blender or food processor. Blend until smooth 2-3 minutes. Mash your potatoes and fold in your creamy cashew mixture. Add extra salt, pepper, oil, green onions or my personal favorite smoked paprika for a pretty garnish.
What are some of your favorite Thanksgiving sides?
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