Cheesy Vegan Mashed Potatoes
These Cheesy Vegan Mashed Potatoes are going to rock your world. They are warm, creamy, healthy, and amazingly delicious. Made with plant-based ingredients, they provide a healthier, guilt-free twist on a classic comfort food. 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 potatoes, 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 vegan cheese sauce, these dairy-free mashed potatoes are an extra special side dish for any meal or holiday.
Reasons you will love these potatoes
- Dairy-Free Deliciousness: These vegan cheesy mashed potatoes are made without any dairy, yet they deliver a rich, creamy texture and cheesy flavor that rivals traditional recipes, perfect for those following a vegan or dairy-free diet.
- Healthier Comfort Food: Enjoy the comfort of mashed potatoes with a healthier twist, featuring plant-based ingredients that reduce saturated fat while still providing the indulgent taste you crave.
- Simple and Nutritious Ingredients: Made with wholesome, plant-based ingredients like nutritional yeast and plant-based milk, these mashed potatoes are not only delicious but also packed with essential nutrients and vitamins.
Ingredients you will need
- Potatoes- I’ve used a lot of different types of potatoes for making these homemade mashed potatoes including Russet, red, and yellow. Whatever you have on hand should be just fine.
- Garlic- Complements the creamy texture of the potatoes, adding depth and a hint of warmth, while also providing health benefits such as antioxidants and anti-inflammatory properties.
- Vegan mayo- My homemade vegan mayonnaise recipe is a secret ingredient, so easy to make, and delicious on sandwiches.
- Seasonings- We use garlic powder, onion powder, nutritional yeast flakes, salt, and pepper to achieve the delicious flavor of this recipe.
- Vegan cheese sauce- My amazing vegan cheese sauce takes these mashed potatoes over the top.
Tips & 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.
- Cook time- 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. We have a recipe for making your own almond milk if you would like to give it a try.
- Secret ingredient- Most definitely don’t leave out the homemade eggless 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.
How to make cheesy mashed potatoes
There are actually three parts to this recipe–mashed potatoes, vegan mayonnaise, and cheese sauce. All 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.
STEP #1: 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 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 homemade veggie pizza, easy vegan nachos, air-fryer baked potatoes, and so much more.
STEP #2: Next, make the homemade vegan mayo. Open the silken tofu container and drain the water it has been packed in. If you’re using shelf-stable tofu which doesn’t need refrigeration, there is no need to press it.
Place all of the ingredients into a blender and process until smooth and creamy.
This makes approximately 1 pint of mayo, but you will only need 2 tablespoons for this recipe. Use the rest on sandwiches, wraps, or to make my vegan ranch dressing. The mayo will last in the refrigerator for about 10 days in an airtight container.
STEP #3: 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 the prepped potatoes and garlic in a large saucepan. Add enough water to cover the potatoes and bring the pot to a simmer over medium heat. Once boiling, reduce heat to low, cover, and cook for about 20 minutes, until potatoes are tender.
STEP #4: When they are ready, remove the potatoes from the 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 vegan 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 cleanup with dishwashing.
STEP #5: 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.
STEP #6: Lastly, add 3/4 cup of the vegan cheese sauce and mix well. Drizzle the final 1/4 cup of the sauce over the top of the potatoes.
Serve immediately and enjoy! Pair them as a side with my Vegan Meatloaf. Talk about comfort food, and these are perfect for holiday dinners!
Frequently Asked Questions
No. You can use store-bought vegan mayonnaise for this recipe. I make my own because it is much lower in fat and calories making it a more heart-healthy choice.
Not necessarily. You will end up with basic vegan garlic mashed potatoes that aren’t cheesy but still delicious.
Sure! I leave the peelings on to add more fiber and texture, but peeling them is fine.
Store the cheesy mashed potatoes in an airtight container in your refrigerator for up to 5-7 days. The extra cheese sauce should last about 7 days, and the leftover mayo will last for 7-10 days in a sealed container.
Recipes That Pair Well with Mashed Potatoes
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Cheesy Vegan Mashed Potatoes
Ingredients
Mashed Potatoes
- 2-3 large russet potatoes peeled and cut into chunks
- 2 whole garlic cloves peeled
- 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
Cheese Sauce
- 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
Low-Fat Vegan Mayo
- 1 package silken tofu soft, firm, or extra firm
- 1 tablespoon sweetener pure cane, sucanat, maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar or lemon juice or other vinegar
- 1/4 teaspoon sea salt
Instructions
Mashed Potatoes
- 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. See my instructions below. Once it is ready, set the cheese sauce to the side until it’s time to add it to these mashed potatoes.
- Next, make the mayonnaise recipe unless you are using store-bought. This makes approximately 1 pint of mayo, but you will only need 2 tablespoons for this recipe. Use the rest on sandwiches, wraps, or to make my vegan ranch dressing. The mayo will last in the refrigerator for about 10 days in an airtight container.
- Start work on the mashed potatoes by washing and then peeling and dicing the potatoes and garlic cloves.
- 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!
Cheese Sauce
- 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.
- 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. It can be stored in the refrigerator for up to 2 weeks.
Vegan Mayonnaise
- Open the silken tofu container and drain the water it has been packed in. If you're using shelf-stable tofu which doesn't need refrigeration, there is no need to press it.Place all of the ingredients into a blender and process until smooth and creamy.
Video
Notes
- 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.
- Cook time- 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. We have a recipe for making your own almond milk if you would like to give it a try.
- 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.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Thank you, this turned out well. I had a quick dinner with these mashed potatoes and sauce. To turn it into a complete meal, I added carrots ( I cooked extra) and black beans. Very yummy. I used to love mashed potatoes but had not eaten much lately because I used to love adding butter for the flavour. Fortunately I had some home made vegan mayo and thought I’d give it a go. I will certainly make them again like this!
Jennifer- What a great idea! I’m so glad that you liked it and love that you turned the recipe into a whole meal. ♥