Vegan Mashed Potato & Cauliflower Recipe with Roasted Peppers & Caramelized Onions
Creamy, without the cream? Lighten it up with a tasty alternative to traditional mashed potatoes.
Servings: 6 Cups Total
INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 tsp olive oil
- 2 medium yellow onions, chopped
- 2 1/2 lb. russet potatoes, peeled and cut into 3/4-inch cubes
- 1 1/4 lb. cauliflower, cut into small florets
- 1/4 cup + 1 tbsp almond milk
- 3 oz. GO Veggie! Dairy Free, Vegan Classic Plain Cream Cheese Alternative
- 1 roasted red pepper, chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
INSTRUCTIONS
- Heat the olive in a large skillet over medium heat.
- Add the onions and cook, stirring occasionally, until the onions are golden brown.
- Place cubed potatoes and cauliflower florets in a large saucepan and cover the vegetables with cold water.
- Bring to a boil and cook until the potatoes and cauliflower are tender when pierced with a fork, about 15 minutes.
- Drain the vegetables, return to saucepan and set over medium heat, stirring the potatoes and cauliflower until dry, 1 to 2 minutes.
- Using a food mill, potato ricer, hand mixer or potato masher, mash the potatoes with the almond milk to remove the large lumps.
- Add the cream cheese to the potatoes and continue to mash until the potatoes are smooth and the cream cheese is incorporated.
- Stir the caramelized onions and roasted peppers into the mashed potatoes.
- Season with salt and pepper. Serve.
NUTRITIONS INFORMATION
