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My review
Vegan Mashed Potatoes (Low-Fat)
vegeblonde
"I have recently gone vegan, which I love, but I missed one of my favorite things, mashed potatoes. I decided to create a simple vegan and soy-free recipe for the non-chef - me! So here it is - a nice base recipe if you are lactose intolerant (like my son) and/or vegan. Hope you like!"
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Ingredients
30 m servings 68 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Bring a large pot of water to a boil. Add potatoes. Reduce heat to medium-low and simmer until potatoes fall apart with pierced with a fork, about 15 minutes. Drain.
- Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.
Footnotes
- Cook's Notes:
- These are not exact measurements - this is definitely a recipe to play around with - but I did use all the lemon juice!
- You can also used a baked potato and a few baby red potatoes - this gives a chunkier texture, which I prefer.
- Substitute any non-dairy milk for the almond milk if preferred.
Nutrition Facts
Per Serving: 68 calories; 2.5 g fat; 11.3 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 327 mg sodium. Full nutrition
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Newest
1/28/2017
Not too shabby for being vegan. I am not vegan but had the ingredients on hand and wanted to give this a try. The lemon juice adds a nice touch. I ended up doubling the Earth Balance to suit our...