Vegan Mashed Potatoes & Cauliflower Recipe with Roasted Peppers & Caramelized Onions
Serve up this light, dairy free Vegan Mashed Potato & Cauliflower dish, with roasted peppers and caramelized onions for Thanksgiving this year.
Servings: 12 servings
- 1 teaspoon olive oil
- 2 medium yellow onions chopped
- 2 1/2 pound russet potatoes peeled and cut into 1/2-inch cubes
- 1 1/4 pound cauliflower cut into 1/2-inch pieces
- 1 1/2 teaspoons kosher salt divided
- 4 ounces vegan cream cheese
- 2/3 cup almond milk
- 1 roasted red pepper chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
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 in a large saucepan and cover the vegetables with cold water.
Bring to a boil and cook until 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. Remove from the heat and cover to keep warm over low heat.
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.
Serving: 0.5Cup | Calories: 127kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 504mg | Potassium: 567mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 31mg | Calcium: 51mg | Iron: 1mg