Vegan Sweet Potato Mashed Potatoes w/ Mushroom Gravy
Soak 3/4C cashews in boiling water.
1
Finely chop 1 carrot and 1/2 a red onion. Set aside.
2
Partially peel and chop 1 1/2lb. sweet potato and 1/2lb. Yukon gold potato.
3
Bring salted water to a boil and cook potatoes for 15 minutes, until tender.
4
In a skillet, sauté the carrot and onion with 1/4C vegetable stock, until soft. About 8 minutes.
5
Add 2T oat flour and stir to coat.
6
Add 8oz. crimini mushrooms, 2t each freeze dried garlic + poultry seasoning, 1 1/2C veggie stock.
7
Partially cover and simmer for 10 minutes.
8
Meanwhile, drain the cashews. Blend with 1/2C non-dairy milk.
9
Blend until smooth.
10
Add the drained potatoes and 2T freeze dried garlic to the processor with the cashew cream.
11
Puree until smooth. Season with salt and pepper to taste. Set aside.
12
Wipe out the processor and add the mushroom mixture to make the gravy.
13
Puree until smooth.
14
Serve the mashed potatoes with the mushroom gravy. Sprinkle with chives. Enjoy!
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