vegan mashed potaotes

The best vegan mashed potatoes

You've probably had dozens of different types of mashed potatoes. But these garlicky, cashew creamy, broccoli mashers are just what your insides have been asking for. 


KOYAH broccoli powder
6-8 red potatoes 
1 cup cashews 
1/4 cup nutritional yeast flakes 
6-8 cloves roasted garlic 
3-4 tbsp olive oil 
Salt, pepper and chives to taste 


  1. Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt then cover and cook for 25-30 minutes or until very tender.
  2. While the potatoes are cooking, sauté garlic and olive oil. Also soak 1 cup cashews in water for 30 minutes. 
  3. Once garlic is sautéed and cashews have soaked, drain most of the water out of the cashews and add to blender with nutritional yeast flakes. Blend until desired consistency.
  4. Once the potatoes are tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
  5. Mash your potatoes using potato masher. 
  6. Then add your garlic cashew cream plus 2-4 scoops of KOYAH broccoli powder. (taste after 2 scoops and add more if you want more flavor) 
  7. Mash again to mix in the flavor. 
  8. Lastly top with chives.

Leftovers will keep in the fridge covered for a couple of days. 

Serves 4

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