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)


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.


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