Vegan Creamy Mashed Potatoes with Vegan Mushroom Gravy



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


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.