The Best Dairy Free Mashed Potatoes

This is the second post in our vegan, Thanksgiving sides series. I love mashed potatoes. It's one of my top comfort foods. There's really nothing better than eating a warm bowl of mashed potatoes and fried chicken or cauliflower. 

A couple of years ago I discovered tofutti sour cream which rocked my world. Being allergic to dairy, I had never really experienced sour cream. Nachos, sour cream apple pie, burritos, spinach dip, artichoke dip, and of course digging into AMAZING mashed potatoes... Mmmmm.

Unfortunately it comes in a plastic box, covered with plastic film, and it has some questionable ingredients. Hydrogenated soybean oil? It's main ingredient is water and it's loaded with sugar. But, now that I've tasted the holy grail, there's no way I'm going back to lame mashed potatoes.

So, I've been experimenting with different ways to make non-dairy sour cream. I had a happy accident and made cream cheese! Woo-hoo! But, I finally nailed the sour cream mashed potatoes. It only takes about 15-20 minutes making it a serious Thanksgiving win!  

Vegan Mashed Potatoes

8 servings; 20 minutes

16 Small Red Potatoes (yellow potatoes are fine or four peeled russets)

1 1/3Cup of Cashews

          2 Cups of Starch Liquid

2 Limes Juiced

         1/4 Cup White Vinegar

         2 Teaspoons of Salt

         1 Cup of Good Olive Oil

Fill a large pot with water and bring to a boil. Add chopped potatoes and cashews. The potatoes and cashews should be ready after about 15 minutes. You should be able to easily insert a fork into the potatoes and the cashews should be plump. Place the potatoes in a separate bowl and set aside. Put your cashews, 2 cups of the  starchy potato liquid and all of the other ingredients in a blender or food processor. Blend until smooth 2-3 minutes. Mash your potatoes and fold in your creamy cashew mixture. Add extra salt, pepper, oil, green onions or my personal favorite smoked paprika for a pretty garnish. 

What are some of your favorite Thanksgiving sides?  

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Best Ever Nacho Cheese!

I solemnly swear this Nacho’s so good. Back in high school everyone looked forward to Wednesday: Nacho Day. Trays of brilliant, radioactive, yellow goop filled the cafeteria.

This recipe is the stuff high school dreams are made of but without the artificial food coloring and crazy preservatives. It's also without actual dairy - yep you read that right. Dairy Free.

Real Color, No Modification

No dairy. 

In fact it's mostly vegetables... so slather away my friends. No one needs to know it's actually good for you. 

It's also extremely versatile. You could use this as a base for broccoli & cheese soup, macaroni, chili dogs, cheesy rice, fondue, really the possibilities are endless. Just switch up the spices to match your region’s cuisine. 

Vegan, Dairy-Free, Nacho Cheese Sauce

This will make roughly 32 fluid oz.

2 Carrots

2 Red Potatoes

1/2 a Red or Orange Bell Pepper

1 Jalapeno

1/2 a Small Red or Yellow Onion

3 Cloves of Minced Garlic

1/2 Cup of Cashews

1 Tablespoon each of Onion Powder, Garlic Powder, Chili Powder, Cumin, and Nutritional Yeast and add Kosher Salt and pepper to taste.

*additionally you could add some coriander or other chilies and spices.   

Chop all of the vegetables into strips or cubes for faster cooking. I did not peel them. 

Bring all of the vegetables to a rapid boil in 3 cups of water. Boil until the potatoes are tender (roughly 20 minutes) and your liquid should reduce to roughly 2 cups.

In a blender add your cashews, your spices, your boiled veggie liquid, and veggies. Blend until smooth. Taste and add spices to your liking.

If you're scared about the salt, add half and then add half after you've tasted. It tastes even better second day!   

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