Shh, I have a secret to share with you. I actually wanted to share these vegan mashed potatoes last fall so you'd be ready for Thanksgiving and Christmas but life got in the way and I never got around to do it. Okay, not a secret, just a confession.
But here's the thing - mashed potatoes are an all year round meal for me. Yes, you read that right. A meal. (Don't judge) I actually hadn't eaten any mashed potatoes for a long time before I came up with this recipe. Ever since I stopped eating milk, I didn't wanna eat mashed potatoes because they're full of milk and butter. These vegan mashed potatoes are a total game-changer. From time to time, I'll just eat these as a meal or with some roasted vegetables. So good!
I know caraway seeds aren't used very much here in Canada or in the US. I'm so used to them in cooked potatoes or in mashed potatoes from back home in the Czech Republic, I can't imagine cooking potatoes without them.
We actually call them cumin over there which is funny because they have a much different taste than cumin but they're from the same family. Caraway seeds can either be used whole or ground but for potatoes, the whole version is best as you're putting them into the water you cook the potatoes in.
You can use any type of onion here you like, I chose red onion as it adds color but you can use yellow onion for a milder taste and to keep the mashed potatoes simple.
The most important ingredient is the cashew milk. I've tried making vegan mashed potatoes with almond milk, oat milk, and even walnut milk. None of them work as well as cashew milk. The one I buy is just cashews and water and it's super creamy. The taste is mild which is why I like it. Any other nuts give the mashed potatoes a weird taste. Cashew milk makes these vegan mashed potatoes taste like the real thing and that's a win in my book!
I didn't use any butter in this recipe as I feel it's unnecessary as the mashed potatoes are creamy enough without it but feel free to use vegan butter if you'd like. My favorite is Miyoko's vegan butter.Print
Vegan mashed potatoes with caraway seeds, onion, and garlic.
- 6 cups diced yellow potatoes (6-7 medium potatoes, peeled)
- 1 teaspoon caraway seeds
- sea salt
- 1 tablespoon avocado oil
- 1 medium red onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup cashew milk (Start with ½ cup and add more depending on how thick/thin you want the mashed potatoes to be)*
- Add the potatoes into a big pot and cover with water. Add the caraway seeds and a good pinch of salt and bring to a boil.
- Cook for 20-25 mins or until tender. It's better to overcook these than undercook.
- While the potatoes are cooking, sautee the onion and garlic.
- Add the oil into a pan, turn the heat on high. Once it's hot, add the onion and sautee for 5-7 mins or until translucent, stirring frequently. Add the minced garlic, cook for another 1-2 mins. Turn the heat off and set aside.
- Drain the potatoes, add ½ cup of the milk, mash and add milk as you go until you get desired consistency.
- Stir in the sauteed onion with garlic.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
*I recommend using cashew milk because I find it has the mildest taste of all the plant milks I've tried in this recipe. You can use any plant milk you like.
Keywords: mashed, potatoes, vegan, onion