Lightened-Up Mashed Potatoes with Cashew Gravy
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Mashed Potatoes:
  • 1 Large Head of Cauliflower, chopped (approx. 2 lbs)
  • 3 Large Yukon Gold Potatoes, washed and roughly chopped (approx 1.5 lbs)
  • 4 Cloves of Roasted Garlic*
  • 4 oz. Goat Cheese**
  • 1 Tablespoon Olive Oil or Butter
  • Salt and Pepper to Taste
Cashew Gravy:
  • ½ Cup Cashews, soaked in warm water for ~30 minutes
  • 1 Tablespoon Avocado or Olive Oil
  • ½ Large Onion, sliced
  • 1 Cup Low-Sodium Chicken, Turkey or Vegetable Stock
  • 1 Teaspoon Coconut Aminos (or low-sodium soy sauce)
  • 1 Sprig of Fresh Rosemary, chopped
  • 1 Teaspoon Nutritional Yeast (optional, but adds richer flavor)
  • Salt and Pepper to taste
Instructions
  1. Begin preparing the mashed potatoes by bringing a large pot of water to a boil. Place the chopped potatoes in the water and boil until soft - about 10-15 minutes. Pour into a strainer, then set aside in a bowl or separate container.
  2. Refill the pot with water and return to a boil. Add the cauliflower to the water and boil until tender - about 8-10 minutes. Pour into a strainer and gently shake off any excess water.
  3. Place the cauliflower in a food processor and blend until smooth. Add the roasted garlic, goat cheese, butter or oil and salt and pepper (feel free to season liberally). Process until combined.
  4. Add the potatoes to the food processor with the cauliflower mixture and pulse until the potatoes are incorporated. Remove from the food processor and return to pan to keep warm.
  5. Prepare the gravy by warming the oil over medium heat in a large skillet. Add the onion, and sauté until caramelized. The onions should be completely soft and a golden brown color. Add the onions to a high-speed blender or food processor.
  6. Drain the cashews from the water, and add to the blender with the onion. Pour in the stock, aminos, and nutritional yeast. Blend until smooth.
  7. Return the gravy to the skillet over medium-low heat to warm back up. Add chopped rosemary and stir well. Taste and adjust flavor by adding salt and pepper as needed.
  8. Once warm, serve immediately alongside potatoes.
Notes
*To roast garlic, slice the head off the top of a bulb of garlic. Drizzle lightly with olive oil, then place on a piece of foil and wrap the garlic tightly. Bake at 400F for 30 minutes or until soft and fragrant. Feel free to freeze any unused roasted garlic to keep on hand.

**To keep the recipe vegan, replace goat cheese with 2 additional tablespoons of olive oil.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/mashed-potatoes-with-cashew-gravy/