These Cheesy Vegan Mashed Potatoes have all the cheesy flavor without any of the cheese, you won’t believe they’re actually dairy-free.
If you’ve been a follower of our blog, then you know that Greg was diagnosed with IBS in 2015.
If you’re new to our blog, you also now know that Greg was diagnosed with IBS in 2015. 😉
You’ll have to excuse my madness…I’m running on empty here. Like so many others this Thanksgiving week, I am inundated with things to do and not enough hours in the day in which to do them. Of course, my mind has chosen 2 am to worry about each one of them rather than allowing my body to get its much-needed sleep. And so begins the holiday season. 🙂
Anyway, due to his IBS, Greg has been noticing some intermittent issues with dairy lately. Some days he can tolerate it, and some days he just can’t. Therefore, I’ve been trying to create more dairy-free options of our favorite dishes. So, I set out to make a dairy-free version of cheddar mashed potatoes. I had already made “regular” dairy-free mashed potatoes, but not cheesy ones. I also decided that I wanted to keep this dish low-FODMAP, so that those who are following such a diet can still enjoy a deliciously delightful side of mashed potatoes this holiday season. Just because you have to eliminate foods from your diet, doesn’t mean you have to eliminate flavor.
To keep these Cheesy Vegan Mashed Potatoes low-FODMAP, I used garlic-infused olive oil rather than garlic cloves or garlic powder and unsweetened almond milk in place of dairy-based milk. I also added dried chives, ground mustard and white pepper for the seasonings and nutritional yeast for the “cheese.”
These super taters are so creamy and flavorful, if I didn’t tell you, you just might not know they’re dairy-free. Yup, they’re that good! 🙂
Learn how to make them
Start by peeling and cubing your potatoes.
Next, add the potatoes to a 4-qt. pot and cover with one inch of cold water. Bring to a boil and then reduce the heat to a maintain a simmer. Cook until potatoes are fork tender all the way through (approximately 15-20 minutes). Be careful not to overcook or the potatoes will become too starchy. Drain the potatoes in a colander and then return them to the pot. Add garlic-infused olive oil and almond milk (use soy milk for a nut-free version). Mash with a potato masher until lumps are gone.
Stir in remaining ingredients.
Time to bust out that potato peeler…
Cheesy Vegan Mashed Potatoes [Gluten-Free, Low-FODMAP]
These Cheesy Vegan Mashed Potatoes have all the cheesy flavor without any of the cheese, you won't believe they're actually dairy-free.
- 2 1/2 lb. yukon gold potatoes
- 1/4 cup garlic-infused extra virgin olive oil
- 1/2 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 2 tsp dried chives
- 1/2 tsp ground mustard
- 1/8 tsp white pepper
- 1/2 to 1 tsp kosher salt (to taste)
Peel and cube potatoes so that they are uniform in size.
Add the potatoes to a 4-qt. pot and cover with one inch of cold water.
Bring to a boil and then reduce the heat to a maintain a simmer.
Cook until potatoes are fork tender all the way through (approximately 15-20 minutes). Be careful not to overcook or the potatoes will become too starchy.
Drain the potatoes in a colander and then return them to the pot.
Add garlic-infused olive oil and almond milk. Mash with a potato masher until lumps are gone.
Stir in remaining ingredients until combined.
*Please note nutrition calculations were made based on using unsweetened almond milk. In addition, kosher salt to taste was not included in the calculation.
So, what do you think? Let me know in the comments below. And if you make this recipe, tag @watchlearneat in your photos on Instagram. 🙂
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