Directions
Serve up this light, dairy free Vegan Mashed Potato & Cauliflower dish, with roasted peppers and caramelized onions for Thanksgiving this year. Thank you to GO Veggie! and Kitchen PLAY for helping me to share this recipe & giveaway with you.
Whether you follow a vegan diet or are trying to eat lighter this holiday season, or you have a vegan guest or relative at your Thanksgiving table, this mashed potato and cauliflower is a fantastic option. Making sure everyone you love is taken care of (at least feast-wise) is all a part of spreading the holiday cheer.
Considering that mashed potatoes are typically laden with milk or cream, and plenty of butter, coming up with a lighter, vegan version requires some tinkering. But have no fear, I have tinkered and tasted on your behalf. The result is a recipe that will impress all of your guests, not just those looking for a dairy-free alternative.
(Looking for the giveaway? Just scroll down.)
So, what’s the trick? This recipe uses a mixture of potatoes and cauliflower florets, mashed to a smooth texture, and spiked with sweet caramelized onions and smoky roasted red peppers. The cauliflower provides a lighter texture overall…not a typical dense mashed potato texture.
The trick to the creaminess (without the cream) is twofold. Instead of milk, I used almond milk. Then I added a good dollop of GO Veggie! plain cream cheese {link}, which is a dairy-free, vegan cream cheese alternative. There is no cholesterol in the cream cheese and the saturated fats are plant-based.
The GO Veggie! cream cheese comes in three flavors: plain, chive and garlic (which would be fantastic in this recipe, too) and strawberry. You can check out the ingredients lists and nutritional panels here.
This recipe is very flexible. Think of substituting a mixture of fresh herbs for the caramelized onions or stir in some roasted garlic for an extra layer of flavor.
The recipe:
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.
The giveaway:
Thanks to GO Veggie!, I have a fun giveaway for you.
For a chance to win, just leave a comment on this post and record that in the Rafflecopter list below. The other entry options are optional, but will give you additional entries (in other words…more chances to win).
a Rafflecopter giveaway
This giveaway is open to residents of the United States, aged 18 years and older.
An extra GO Veggie! program:
Inspired to create a great recipe with GO Veggie! cream cheeses? Visit their Facebook Page and upload your original recipe. Submit a recipe and receive an embroidered GO Veggie! apron and GO Veggie! will also donate $10 to one pre-selected charity partners of your choosing. Spread the Holiday Cheer. Print Cream Cheese Mashed Potato Recipe with Roasted Peppers & Caramelized Onions {Vegan} Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes Yield: Makes 6 cups
Serving Size: 1/2 cup
Calories per serving: 111.6 cal
Fat per serving: Total Fat 2.1g / Saturated Fat 0.9g From the kitchen of Cookin Canuck. www.cookincanuck.com
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 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.
Notes
Calories 111.6 / Total Fat 2.1g / Saturated Fat 0.9g / Cholesterol 0mg / Sodium 140.9mg / Total Carbohydrates 21.6g / Fiber 3.8g / Sugars 2.1g / Protein 3.3g / WW (Old Points) 2 / WW (Points+) 3
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2.2 Disclosure: This post is sponsored by GO! Veggie Foods. Product and giveaway items were provided by GO! Veggie Foods. All opinion are my own. Tagged as: cauliflower, dairy-free, mashed, potato, Thanksgiving, vegan, vegetarian
