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    Home » Simple Vegan Recipes » Vegan Sides

    Vegan Cauliflower Mashed Potatoes for Potato Lovers

    Published: Oct 18, 2023 · Modified: Oct 27, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    overhead photo of a bowl of cauliflower mashed potatoes
    overhead photo of a bowl of cauliflower mashed potatoes, text overlay

    Here's my secret for making vegan cauliflower mashed potatoes for someone who super loves mashed potatoes.

    overhead photo of a bowl of cauliflower mashed potatoes
    Jump to:
    • Ingredients and substitutions
    • How to make cauliflower mashed potatoes
    • Helpful tip
    • Storage directions
    • Frequently asked questions
    • More fall/winter side dishes
    • 📖 Recipe

    I love cauliflower, but most cauliflower mash leaves me wanting. They're just missing that starchy umami that you get from legit mashed potatoes. Think of these vegan cauliflower mashed potatoes as a delicious compromise.

    The secret to making your cauliflower mashed potatoes is to shift your thinking. We aren't making a cauliflower mash. We are sneaking cauliflower into our mashed potatoes.

    The base for this recipe is an easy cream sauce made from thawed frozen cauliflower. You use that to mash your potatoes up into light, fluffy heaven!

    cauliflower, soy milk, spices, vegan butter, and potatoes in bowls on a white table

    Ingredients and substitutions

    • potatoes - Choose thin-skinned potatoes, like red potatoes or Yukon golds. We are not peeling these potatoes, and thin skinned potatoes just mash up creamier.
    • vegan butter - For mashing. Or use olive oil. If you use olive oil, you'll just need to add more salt, since vegan butter is usually salted.
    • frozen cauliflower - Thaw this according to package directions. You can use an equivalent amount of steamed, fresh cauliflower, if you prefer.
    • garlic and onion powders - Give these cauliflower mashed potatoes a great umami flavor!
    • soy or oat milk - For making the cauliflower cream. You can use other creamy, plant-based milks, if you prefer.
    • salt and pepper - To season to taste after mashing.
    image collage showing cauliflower cream ingredients in the blender before and after blending, potatoes mashed with vegan butter and adding cauliflower cream to the bowl

    How to make cauliflower mashed potatoes

    First, cook the potatoes.

    To cook them in the Instant Pot, cut them into cubes and cook with ½ cup water at high pressure for 6 minutes with a 10-minute natural release. For stovetop, add the cubed potatoes to a pot with enough water to cover, and boil for 10 to 15 minutes until fork tender.

    While the potatoes cook, add the cauliflower, garlic and onion powder, and the ¼ cup soy milk to your blender, and puree until completely smooth. Add another tablespoon or two of milk, if needed, to get a smooth mixture.

    In a large bowl, use a fork or a potato masher to mash the hot potatoes with the vegan butter until the butter is melted. Don't worry about getting them super smooth. Some lumps are a-OK.

    Pour the cauliflower mixture into the bowl with the potatoes, and mix and mash until they're totally combined, adding more soy milk, as needed by the tablespoon, to get a creamy mixture. Season with salt and pepper, and serve.

    Helpful tip

    During the initial mash, don't worry about getting the potatoes totally smooth. You'l be mixing and mashing even more after adding the cauliflower cream. What you do want to make sure of is that your cauliflower cream is completely smooth.

    hand placing a bowl of vegan cauliflower mashed potatoes onto a table with a gravy boat in the background

    Storage directions

    Leftovers will keep for three to five days in the fridge.

    Frequently asked questions

    Why are you using potatoes?

    The thing about potatoes is that they taste delicious! These hybrid cauliflower mashed potatoes are still lighter than conventional mashed potatoes, and they still include sneaky veggies. But they deliver that potato mouthfeel.

    What to serve with cauliflower mashed potatoes?

    I love this as part of a hearty meal! Try pairing them up with quinoa lentil loaf or baked BBQ tofu and one or two veggies sides, like air fryer butternut squash and mushrooms, jalapeno slaw, air fryer beets, or air fryer Brussels sprouts.

    More fall/winter side dishes

    • roasted frozen green beans in a serving dish topped with almonds
      Roasted Frozen Green Beans
    • serving dish of roasted cauliflower and sweet potato
      Sheet Pan Roasted Cauliflower and Sweet Potato
    • bowls of apple kale slaw on a wooden table next to an apple and raw kale leaves
      Rainbow Apple Kale Slaw

    📖 Recipe

    overhead photo of a bowl of cauliflower mashed potatoes

    Vegan Cauliflower Mashed Potatoes

    Here's my secret to making vegan cauliflower mashed potatoes for someone who super loves mashed potatoes.
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Vegan
    Keyword: cauliflower mashed potatoes, vegan cauliflower mashed potatoes
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Author: Becky Striepe

    Ingredients

    • 2 cups cubed yellow or red potatoes - 1" pieces, Do not use Russet potatoes for this recipe. You want thin-skinned potatoes, because we are not peeling them.
    • ¼ cup vegan butter - or olive oil
    • 1 12 ounce bag of frozen cauliflower - cooked according to package directions
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ cup soy or oat milk - plus more, as needed
    • salt and black pepper - to taste
    US Customary - Metric

    Instructions

    Cook the potatoes.

    • Instant Pot: Cut them into cubes and cook with ½ cup water at high pressure for 6 minutes with a 10-minute natural release.
    • Stovetop: Add cubed potatoes to a pot with enough water to cover, and boil for 10 to 15 minutes until fork tender.

    Make the cauliflower mashed potatoes.

    • While the potatoes cook, add the cauliflower, garlic and onion powder, and the ¼ cup soy milk to your blender, and puree until completely smooth. Add another tablespoon or two of milk, if needed, to get a smooth mixture.
    • In a large bowl, use a fork or a potato masher to mash the hot potatoes with the vegan butter until the butter is melted. Don't worry about getting them super smooth. Some lumps are a-OK.
    • Pour the cauliflower mixture into the bowl with the potatoes, and mix and mash until they're totally combined, adding more soy milk, as needed by the tablespoon, to get a creamy mixture. Season with salt and pepper, and serve.

    Equipment

    • Blender

    Video

    Notes

    Leftovers will keep for 3 to 5 days in the fridge.

    Nutrition

    Nutrition Facts
    Vegan Cauliflower Mashed Potatoes
    Amount per Serving
    Calories
    79
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    2
    g
    10
    %
    Trans Fat
     
    0.04
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    71
    mg
    3
    %
    Potassium
     
    138
    mg
    4
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    400
    IU
    8
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    17
    mg
    2
    %
    Iron
     
    0.3
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Jessica

      October 03, 2020 at 12:05 am

      5 stars
      Big hit tonight! Real comfort food. Went well with The “meat”loaf. I’d for sure make it all again!

      Reply
      • Becky Striepe

        October 05, 2020 at 8:44 am

        Awesome! Thank you so much for coming back to review and comment, Jessica!

        Reply
    2. Chocoviv

      November 29, 2019 at 1:22 am

      I love this recipe!!

      Reply
      • Becky Striepe

        November 29, 2019 at 8:12 am

        Thank you!

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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