These Cheesy Vegan Mashed Potatoes are going to rock your world. They are warm, creamy, healthy, and amazingly delicious. Serve them for any meal of the day, and they will be a huge hit with everyone!
In my opinion, potatoes should be a nutritional food group all their own. I love them just about any way they can be made–boiled, baked, steamed, grilled, mashed, air fried, sauteed, cooked in a fire pit, and any other way you can think of.
With a rich mixture of mashed potatoes, homemade vegan mayonnaise, and gooey cheese, these dairy-free mashed potatoes are an extra special side dish for any meal or holiday.
You’ll love these vegan mashed potatoes because they’re…
- Warm & creamy
- Bursting with flavor
How to make cheesy mashed potatoes from scratch
There are actually two parts to this recipe–mashed potatoes and cheese sauce. Both are excellent on their own and, when you bring them together, it’s magical!
I like to begin with the cheese sauce. Normally, I have some of this already on hand because we use it with so many other dishes. If I don’t happen to have some in the refrigerator, there’s likely some in my freezer.
Making the cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with spices, and blending until smooth. Set it to the side until it’s time to add it to these mashed potatoes.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
The cheese sauce recipe will make just under a quart, which is more than you will need for this casserole. You’ll find that the leftovers are terrific on pizza, nachos, baked potatoes, and so much more.
Next, start work on the mashed potatoes by washing and then peeling and dicing the potatoes and garlic cloves.
Some folks peel their potatoes, but I like to keep the skins on my potatoes for the nutritional benefits of extra fiber and nutrients.
Place potatoes and garlic in a large saucepan. Add enough water to cover potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover, and cook about 20 minutes, until potatoes are tender.
When they are ready, remove the potatoes from heat and drain all the water by placing them in a colander.
Place the potatoes in a large bowl with all the other ingredients (except the cheese sauce)–homemade mayo, plant milk, and spices. You’ll want a bowl big enough for mixing easily. Sometimes I even just put them back in the big stock pot I cooked them in to save on clean up with dishwashing.
Next, mash the potatoes up with a hand mixer or potato masher. I personally love to use a hand mixer to get them nice and creamy. It’s also called the lazy girl way because a potato masher takes so much more work.
Taste and adjust any ingredients to get them to your preferred tastes. Usually salt and mayo make a big difference as you are tweaking this recipe to get it right.
Lastly, add in 3/4 cup of the Cheese Sauce and mix well. Drizzle the final 1/4 cup of the sauce over the top of the potatoes.
Serve as a side with my Vegan Meatloaf. Talk about comfort food, and these are perfect for holiday dinners!
Tips and substitutions
- Potatoes- I’ve used a lot of different types of potatoes for making these mashed potatoes including Russet, red, and yellow. Whatever you have on hand should be just fine.
- Cooktime- Don’t overcook the potatoes, so the finished product will not be mushy.
- Plant Milk- I personally love to make these with plain almond milk because it’s my go-to for all my recipes. It makes terrific dairy-free mashed potatoes.
- Secret ingredient- Most definitely don’t leave out the homemade mayo. It’s a key ingredient.
- Seasoning- Adjust the salt to your taste preference, as it can make a huge difference in flavor for this dish.
- Holiday side dish- These mashed potatoes are perfect for Thanksgiving and other holidays.
Great recipes that go well with mashed potatoes
- No-Meat Loaf
- Mock Chicken Casserole with Soy Curls
- Broccoli Salad
- 10-Minute Brown Gravy
- 25 Amazing Potato Recipes
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- 2-3 large russet potatoes, peeled and cut into chunks
- 2 whole garlic cloves, peeled
- 1-1/2 tablespoons homemade low-fat eggless mayo
- 1/4-1/2 cup plain almond milk, or any plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon nutritional yeast flakes
- 1/2 teaspoon salt
- black pepper to taste
- Parsley flakes
- 1 cup Cheese Sauce (recipe below)
- 1 cup potatoes, peeled & diced
- 1/4 cup carrots, diced
- 1/4 cup onion, chopped
- 1 cup broth from veggies
- 1/2 cup raw cashews, (or 1/2 c white beans)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch paprika
- 1 pinch cayenne pepper, optional
Garlic Mashed Potatoes
- Wash and dice potatoes and peel garlic.
- Place potatoes and garlic in a large saucepan. Add enough water to cover potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover, and cook about 20 minutes, until potatoes are tender.
- When they are ready, remove the potatoes from heat and drain all the water out by placing them in a colander.
- Place the potatoes in a large bowl with all the other ingredients (except the cheese sauce)–mayo, plant milk, and spices. You’ll want a bowl big enough for mixing well. Sometimes I even just put them back in the big stock pot I cooked them in to save on clean up with dishwashing.
- Next, mash the potatoes up with a hand mixer or potato masher. I personally love to use a hand mixer to get them nice and creamy. It’s also called the lazy girl way out because a potato masher takes so much more work.
- Taste and adjust any ingredients to get them to your preferred tastes. Usually salt and mayo make a big difference as you are tweaking this recipe to get it right.
- Lastly, add in 3/4 cup of the Cheese Sauce and mix well. Drizzle the final 1/4 cup of the sauce over the top of the potatoes.
- Serve as a side with my Vegan Meatloaf. Talk about comfort food, and these are perfect for holiday dinners!
1. In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender--approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
2. When veggies are tender, drain and place them in a blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
3. I have a Vitamix blender and so don't take the time to soak my cashews. That thing is powerful and everything that goes into it comes out creamy. However, if your blender isn't jet engine speed, soaking the cashews in warm water for at least 30-minutes before adding to this recipe will help this recipe come out more creamy.
4. Now, it's ready to use in nacho cheese dip, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator for up to 2 weeks.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 225Total Fat: 2.3gCarbohydrates: 65gFiber: 8gProtein: 8g
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