This vegan mashed potatoes recipe is next level incredible. They are so creamy, rich and satisfying you'll have no idea they are dairy free! Easy to make and the perfect side dish.
1 ½cupswhite beans, about one 15 ounce can (drained and rinsed)
1 ½cupsVegan Parmesan Cheese, if using my Parmesan recipe, double it when making it and also make the crumble version not the wheel because it's easier to use for this (or use your favorite store brand)
1cupcashew milk, can sub another plant based milk if you prefer
Cut potatoes into big pieces, rinse to remove some of the starch.
Put them with the salt in a pot and cover with water. Boil for about 15-20 minutes until tender.
Meanwhile, put white beans, cheese and milk in a blender and puree until nice and smooth.
When the potatoes are done, rinse them one more time. Allow them to dry a bit then put them in a bowl with the creamy sauce.
Use a potato masher, hand mixer or stand mixer to whip the potatoes and the creamy sauce into a nice fluffy mound. Do not over mix or they will become gluey.
Serve with caramelized onion gravy and optional pepper and rosemary sprig.
Notes
You can use any potato, Russet are the fluffiest but Yukon gold are my favorite flavor for these because they are so buttery in taste.
You can sub with another plant based milk but make sure it is creamy.