So these vegan cauliflower mashed potatoes don’t actually have any potatoes in them.
But you knew that already!
The whole cauliflower rice and cauliflower mashed potatoes thing is all about not actually having actual rice or potatoes anywhere to be seen.
So why would you want to have mashed potatoes without any potatoes in them?
Well, some would do it to make their meal a little on the lighter side. I’m not into diet culture at all personally, but if people want to diet that’s their business. I’m a fan of the ‘eyes on your own plate’ philosophy.
Others would make it just because it tastes great! And this is exactly why I make this too.
It’s really delicious and why not sometimes have real mashed potatoes and other times have something different? Or have two mashed potato sides on the table, a cauliflower mash and a regular mash! Variety is the spice of life after all.
How to make perfectly smooth fluffy vegan cauliflower mashed potatoes
Steam the cauliflower until soft and then mash it up with some vegan butter, crushed garlic, non-dairy milk and salt and pepper.
Mash it first and then get in there with a hand blender to create a really smooth consistency.
If all you do is mash it with a potato masher, it will still be great, but it will definitely have a more chunky consistency. To get it to that really smooth fluffy mashed potato texture, you have to bring in the big guns, your trusty immersion blender.
The immersion/hand blender is definitely the best tool for the job as you can just do it right in the bowl, but a food processor or regular blender can also work for this if you don’t have a hand blender.
Steaming vs Boiling
Steaming is the best way to cook the cauliflower because it prevents it from becoming too watery, which is a possibility when you boil it.
I usually soak the cauliflower in hot water with a little salt before steaming just to make sure it’s completely clean before cooking. And then steam it until soft.
I think you’ll love these vegan cauliflower mashed potatoes! They are:
- Easy and Delicious!
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a saucepan over low heat, adding a little more vegan butter as needed to get it back to full deliciousness!
Other classic vegan sides you’ll love!
- Vegan Mashed Potatoes
- Vegan Garlic Bread
- Vegan Cornbread
- Vegan Naan
- Baked Potato Fries
- Vegan Potato Salad
Leave a comment below if you have any questions and do rate the recipe as well. Thank you!
Sign up to our email list for a fabulous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog.Print
Light, fluffy and creamy vegan cauliflower mashed potatoes. You won’t miss the potatoes with this delicious and highly flavorful side dish.
- 1 Large Head Cauliflower (broken into florets)
- 1 tsp Crushed Garlic
- 1 Tbsp Soy or Almond Milk
- 3 Tbsp Vegan Butter
- Sea Salt and Black Pepper (To Taste)
- Chopped Chives (for serving)
- First soak the whole head of cauliflower in some boiling water and a sprinkle of salt for a few minutes to make sure it’s properly clean.
- Then break the cauliflower into florets and place into a steamer and steam until soft.
- Transfer the cauliflower to a bowl and add the crushed garlic, soy or almond milk and vegan butter and mash with a potato masher.
- Grab your immersion blender (hand blender) and blend it so that it gets completely smooth and light and fluffy.
- Add salt and pepper to taste.
- Serve with chopped chives.
- Serving Size: 1/4 of the Recipe
- Calories: 119
- Sugar: 4g
- Sodium: 251mg
- Fat: 7.4g
- Saturated Fat: 3g
- Carbohydrates: 10.6g
- Fiber: 4.2g
- Protein: 4.1g
Keywords: vegan cauliflower mashed potatoes