Garlic, Cashew Cream Mashed Potatoes (Plant Based)

Growing up my Grandmother made the best homemade mashed potatoes. Since going plant based I’ve come up with many mashed potato recipes that are great, but not like my Grandmother’s. Until now.

Not sure why I never thought to blend cashew cream into my mashed potato recipes, but so glad I came up with this recipe.

It’s super easy to make with minimal ingredients. Hope you enjoy this as much as I did. True test will be making this for my non vegan family. I believe they will enjoy them to.

Recipe for mashed potatoes:

4 yellow potatoes

1 large clove minced garlic ( sauté in olive oil)

1 tablespoon olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

Sea salt to taste

1/2 cup cashew cream ( soak 1 cup cashews for an hour, drain and add to a high speed blender. Add in 1/3 cup water and blend to a creamy consistency. Add more water if too thick. You want a creamy consistency not watery)

Directions:

Add potatoes to pot of water and bring to a boil. Cook potatoes until soft and fully cooked. Drain the potatoes and add back to the pot. Add the garlic powder, onion powder, and cashew cream and mix with a hand mixer or potatoes masher. Add sea salt to taste. Then serve.

Enjoy!

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Chocolate Covered Strawberry Banana Nice Cream (Plant Based, Raw)

I can’t get enough of banana nice cream and love creating new recipes. If you have never tried banana nice cream in highly suggest giving it a taste. If you have a banana allergy you can substitute with cashew cream instead. 

I had strawberries in my fridge and the thought of chocolate covered strawberries was buzzing through my head all day. So viola a nice cream version of it. Super easy to make!

Ingredients for nice cream:

3 frozen bananas 

10 strawberries

1 tablespoon cacao powder ( or carob or cocoa powder, but adjust to taste)

1/4 cup almond milk to blend

Directions:

Blend all ingredients in high speed blender. Then add to serving glass and enjoy! 

Pina Colada Nice Cream ( Plant Based, Raw)

Ok so I’m addicted to creating plant based Icecream recipes. I promise I’ll get back to posting more food recipes, I just can’t seem to stop creating new nice cream recipes. Wowza was this a good one!!!

Super easy to make and heads up scooping out a pineapple is easier than I thought. FYI you do not have to use the pineapple as a serving dish, but for food blogging purposes I couldn’t resist!

Well hope you enjoy this as much as I did.

Ingredients for nice cream:

Fresh pineapple ( scoop out entire pineapple )

3 frozen bananas 

1/2 cup Thai coconut milk 

1/2 cup shredded toasted coconut 

Cherries for topping 

Directions:

In high speed blender add all ingredients except the cherries. Blend well. Serve how you like. I topped mine with more shredded coconut then made it photo pretty adding cherries on top. 

Enjoy!

Blueberry Icecream Pops (Plant Based, Raw)

Oh how I love summer! Now I have the perfect excuse to create a ton of plant based Icecream recipes. 

Today I had plans to make a cheese cake, but realized I didn’t have all the necessary ingredients. So I had a big bowl of cashews soaking and I got creative and voila healthy vegan Icecream Pops. 

This is super easy to make and you can indulge whenever, because of all the healthy ingredients. 

Ingredients for Icecream Pops:

1 cup cashews soaked over night 

1 frozen banana 

1 /2 cup frozen organic blueberries 

4 medjool dates 

Almond milk to blend 

Directions:

In a high speed blender and cashews and dates and blend with enough almond milk to blend to a cream. Not to thick but not watery. Once combined add in bananas and blueberries and blend well. Once fully combined pour into popsicle stick molds. Put in the freezer until fully frozen. 

Enjoy!