| For 4 People | |
|---|---|
| For the Mashed Potatoes | |
| 4 cups | Yukon gold potatoes (peeled & diced) |
| 2 tbsp | vegan butter |
| 1 tsp | garlic powder |
| 1 cup | coconut milk |
| 2 cups | Vegan Mushroom Gravy |
| Salt and pepper, to taste | |
| For the Vegan Mushroom Gravy | |
| 1/2 | shallot (minced) |
| 2 tbsp | vegan butter |
| 18-ounce pack | cremini mushrooms |
| 2 cloves | garlic (minced) |
| 1 tsp | fresh thyme, minced |
| 2 cups | vegetable broth |
| 1 cup | Walnut Cream |
| For the Walnut Cream | |
| 1 cup | raw California walnuts |
| 1/2 cup | water |
| 2 tsp | lemon juice |
| Salt and pepper, to taste | |
Description
Retain the rich, creamy texture of traditional mashed potatoes with substitutions like vegan butter, coconut milk, and walnut cream in these plant-based mashed potatoes with mushroom gravy.
Mashed Potatoes
Add diced potatoes to a medium-sized pot and cover with water. Bring potatoes to a boil and reduce heat to a simmer. Cook potatoes until fork tender (about 15-20 minutes). Drain the potatoes and add them to a mixing bowl. Add in the vegan butter, garlic powder, and coconut milk. Mash with a potato masher until smooth. Season with salt and pepper.
Walnut Cream
Add all ingredients to a food processor. Pulse on high until mixture is creamy (add additional water if necessary; mixture should have a hummus-like consistency). Set aside.
Vegan Mushroom Gravy
Sauté shallot in vegan butter until translucent. Add mushrooms and garlic to the pan and sauté until mushrooms begin to brown (about 6-8 minutes). Add thyme and vegetable broth to the pot and bring mixture to a simmer. Allow the mixture to cook for 15-20 minutes for the ingredients full flavor to come to life. Thicken gravy by adding walnut cream. Cook for an additional 3 minutes. Serve atop creamy vegan mashed potatoes.