Vegan mashed potatoes 

INGREDIENTS:

1/2 cup cashews

3 pounds of Russett potatoes

Salt & pepper

Nutritional yeast

Pinch of dried parsley

1 TBSP dried minced garlic

Vegan gravy mix

INSTRUCTIONS:

Soak cashews in water for at least 30 minutes (but preferably overnight)

Puree the cashews in a Vitamix or blender with 1 cup water and about 1/4 cup of nutritional yeast, minced dried garlic, and a pinch of dried parsley.

Boil the potatoes until soft enough to mash with a fork.

Mash the potatoes, adding the pureed cashew mixture.  I enjoyed mine topped with Road’s End Organics savory herb gravy.

Comments

  1. Ema Jones says:

    Can I use almonds instead of cashewnuts..??

    Like

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