Dairy-Free Mashed Potatoes

THE ultimate comfort food – mashed potatoes! This is my favorite side at Thanksgiving, and really any other meal. This recipe is completely dairy-free and still incredibly creamy. It’s delicious served under our Mushroom Gravy, and be sure to pair it with Sourdough Stuffing and Cranberry Sauce for a holiday feast!


  • 1 cup water
  • 1/2 cup raw cashews
  • 3 lb. gold potatoes
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • pinch of black pepper
  • 4 cloves garlic
  • 4 Tbsp Earth Balance butter


  1. Soak cashews for 2-3 hours in cold water
  2. Boil large pot of water and add cubed potatoes – boil for 20 minutes or until potatoes are soft
  3. While potatoes boil, add three unpeeled cloves of garlic to dry skillet over medium heat. Toss until garlic’s sides are brown – about 15 minutes – Remove skins and set aside
  4. To make the garlic cream – combine cashews, water, peeled garlic, and salt & pepper (to taste) in blender – blend until smooth and creamy – set aside
  5. When potatoes are soft, drain and add to a mixing bowl along with salt & pepper (to taste) – use a potato masher or electric hand mixer to mash the potatoes
  6. Slowly add the garlic cream until desired consistency is reached
  7. Serve immediately under Mushroom Gravy – enjoy!



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