Creamy Mashed Potatoes with Vegan Mushroom Gravy

IngredientsWalnuts, Potatoes
Menu PartEntree
Cuisine TypeAmerican
Mashed potatoes

Chef Alexi Mandolini

The Easy Vegan


Mashed potatoes are like a warm hug on windy March day. Chef Mandolini turns the side dish into a nourishing main with a rich vegan mushroom gravy thickened with walnut cream.


Walnut cream

1 cup raw walnuts

1/2 cup water

2 tsp. lemon juice

Salt and pepper, to taste

Vegan mushroom gravy

1/2 shallot, minced

2 tablespoons vegan butter

8 ounces cremini mushrooms

2 cloves garlic, minced

1 teaspoon fresh thyme, minced

2 cups vegetable broth

1 cup Walnut Cream (see recipe)

Mashed potatoes

4 cups peeled and diced Yukon gold potatoes

2 tablespoons vegan butter

1 teaspoon garlic powder

2 cup coconut milk

2 cups Vegan Mushroom Gravy (see recipe)

Salt and pepper, to taste


  1. For walnut cream, in food processor, combine walnuts, water, lemon juice and salt and pepper. Pulse on high until mixture is creamy (add additional water if necessary; mixture should have a hummus-like consistency). Set aside.
  2. For mushroom gravy, in large saucepan, heat butter. Add shallots; saute until translucent. Stir in mushrooms and garlic; saute 8 to 10 minutes until mushrooms begin to brown.
  3. Stir in thyme and vegetable broth; bring to a simmer. Cook mixture 15 to 20 minutes to boost flavors. Stir in 1 cup walnut cream to thicken. Cook for an additional 3 minutes; keep warm.
  4. Meanwhile for mashed potatoes, in medium saucepan over high heat, combine diced potatoes with enough water to cover; bring to a boil.
  5. Reduce heat to a simmer; cook potatoes about 15 to 20 minutes until fork tender. Drain potatoes and transfer to mixing bowl.
  6. Add butter, garlic powder and coconut milk to potatoes in bowl. Mash with a potato masher until smooth. Season with salt and pepper. Serve warm gravy over mashed potatoes.

Photo courtesy of California Walnuts

Latest Recipes

View More