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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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.

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

68 calories; protein 1.4g; carbohydrates 11.3g; fat 2.5g; sodium 327.1mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/28/2017
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 taste. Great recipe! Read More
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