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.Jump to Recipe
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!
- 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:
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
Vegan Cream Cheese Mashed Potatoes
- 2 ½ lb russet or yellow potatoes
- 4 oz vegan cream cheese (for the oil-free option, be sure to use an oil-free vegan cream cheese such as Kite Hill's almond milk cream cheese in the plain variety)
- ½ cup unsweetened almond milk (you can substitute oat milk, if preferred - use a certified GF brand if needed - for the oil-free option be sure to check milk ingredient labels for oil)
- 1 teaspoon fine sea salt (plus more to taste, if desired)
- ¼ teaspoon freshly ground black pepper (plus more to taste, if desired)
- Peel potatoes and then cut them into chunks that are all about the same size.
- Place potatoes into a 3- or 4-qt. stainless steel 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 (approximately 10-15 minutes). Be careful not to overcook or the potatoes will become too starchy.
- Drain potatoes in a colander and then return them to the pot.
- Add vegan cream cheese and almond milk, and mix using an electric hand mixer until the ingredients are well combined and lumps are removed. Be sure not to overmix or the consistency of the potatoes will become too gluey.
- Stir in 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Use more to taste, if desired.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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