Creamy Vegan Mashed Potato Bake
This creamy vegan mashed potato casserole is the ultimate comfort food, featuring fluffy mashed potatoes baked to golden perfection. Infused with garlic, fresh herbs, and creamy cashew cheese, it’s a delightful staple for family dinners or potlucks. Topped with crispy breadcrumbs, each bite is a perfect blend of savory and satisfying, making it an irresistible dish that everyone will enjoy—even non-vegans!
ingredients
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup unsweetened almond milk
- ½ cup raw cashews, soaked for 4 hours
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup gluten-free breadcrumbs
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Boil the Yukon Gold potatoes in salted water for 15-20 minutes until tender. Drain and return to the pot.
- 3.
In a blender, combine the soaked cashews, almond milk, olive oil, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy.
- 4.
Pour the creamy cashew mixture over the potatoes. Add fresh rosemary and parsley. Mash together until fluffy and well combined.
- 5.
Spread the mashed potatoes evenly in a greased 9x13 inch baking dish.
- 6.
Sprinkle gluten-free breadcrumbs on top for added crunch.
- 7.
Bake for 25-30 minutes until the top is golden brown and crispy.
- 8.
Let cool for a few minutes before serving. Enjoy your delicious vegan mashed potato casserole!