Vegan Cream Cheese Mashed Potatoes

These mashed potatoes with almond milk and vegan cream cheese are super easy to make with only 3 ingredients plus salt and pepper. They're so creamy, it's hard to believe they're dairy-free! They can also be made oil-free by using a vegan cream cheese with no added oils. 

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Cream cheese mashed potatoes are one of those dishes you only enjoy on holidays or special occasions because they are waaaaay too indulgent for your everyday mashed potato enjoyment.

But not these bad boys.

These vegan cream cheese mashed potatoes are super creamy but pack less fat than their traditional dairy-based cream cheese mashed potato counterparts.

While the dairy versions typically consist of cream cheese, full fat milk or cream, and butter, this vegan version pairs nondairy cream cheese with almond milk and skips the addition of butter.

For this recipe, I decided to use Kite Hill's plain almond milk cream cheese.

Its smooth and velvety texture blends perfectly into the warm potatoes.

And it's also oil-free!

Jump to:

• Can I use a different vegan cream cheese?
• Can I use a different plant-based milk?
• How to make mashed potatoes with almond milk and vegan cream cheese
• Watch how to make these mashed potatoes on YouTube
• Ideas for serving
• Storing and reheating
• More vegan mashed potato recipes
• Vegan Cream Cheese Mashed Potatoes

Can I use a different vegan cream cheese?

Yes! You can go ahead and use your favorite brand of cream cheese in this recipe.

I've also tried them using Violife and the potatoes were still amazingly creamy!

However, keep in mind that if you want them to be oil-free, ensure your cream cheese is not made with any oil.

For example, Violife is made with oil while Kite Hill is not. Miyoko's is another brand that offers an oil-free vegan cream cheese.

Can I use a different plant-based milk?

Yes! Oat milk also works great in these mashed potatoes.

Just keep in mind that some oat milks use oil and some are not certified gluten-free.

How to make mashed potatoes with almond milk and vegan cream cheese

Start by peeling your potatoes. After you've peeled them, cut them into chunks that are all about the same size.

Place the potatoes in a pot and cover with one inch of water.

Bring to a boil and then reduce heat to maintain a steady rolling boil. Cook until potatoes are fork-tender.

Drain the potatoes in a colander and return them to the pot.

Add vegan cream cheese and almond milk.

Use an electric hand mixer to whip the potatoes, ensuring that the ingredients are well-incorporated and no lumps remain.

However, be careful not to overmix or the potatoes will have a gluey consistency.

Stir in salt and pepper.

Season with additional salt and pepper to taste, if desired. Now, take a big ole scoop! 😉

Watch how to make these mashed potatoes on YouTube

Ideas for serving

Serve these mashed potatoes alone or smothered in your favorite gravy. We enjoy them with this chickpea flour gravy.

They're perfect alongside your favorite main dishes. We love them with these:

• Chickpea Veggie Loaf
• Marinated Tempeh
• Maple Dijon Baked Tempeh
• Baked BBQ Tofu

Storing and reheating

Store leftover mashed potatoes in an airtight container for up to 3 days.

Leftovers can be microwaved in a microwave-safe dish in 1-minute intervals, stirring in between.

You can also turn your leftovers into something new like our air fryer mashed potato balls!

More vegan mashed potato recipes

• Dairy-Free Mashed Potatoes
• Cheesy Vegan Mashed Potatoes

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