These vegan mashed potatoes use cashew cream for the ultimate creamy texture. With roasted garlic and crispy shallots, they can’t be beat.
- Boil 1 cup of water. Combine with the cashews in a large bowl, and let sit for 30 minutes.
- Bring a large pot of water to a boil. If preferred, peel the potatoes, or leave the skins on. Chop into 1/2-inch pieces. Carefully drop the potatoes in the boiling water, and boil for about 20 minutes, or until easily pierced with a fork.
- While the potatoes boil, place the garlic cloves in a heavy, dry skillet. Cook on medium-high heat, turning every now and then, for about 15 minutes, until they have brown spots on all sides. Let cool, then remove the skins and trim the ends.
- Peel the shallot and mince finely. Heat the olive oil in a small skillet and add the shallots. Cook, stirring constantly, until golden brown and crispy. Remove from the heat.
- Add the cashews and their soaking water to a blender with the peeled roasted garlic cloves. Blend until smooth, 1-3 minutes depending on your blender. It’s best to let the blender stop and cool down every minute or so.
- When the potatoes are done cooking, drain in a colander. Add to the bowl of your stand mixer and fit with the whisk attachment. Alternatively, add to a large, wide bowl and use a potato masher.
- Add the cashew cream, margarine, and salt. Beat for about 5 minutes for slightly lumpy potatoes, and up to 10 minutes for smooth potatoes.
- Serve topped with the crispy shallots.
*If your skillet is large, you may need to use more olive oil. You want to have plenty in there for the shallots to cook in, otherwise they may burn instead of browning.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegan
Keywords: mashed potatoes, vegan, Thanksgiving, side dish, cashew cream