Vegan mashed potatoes and white bean gravy recipe

Mashed potatoes and gravy are the star of any table, whenever they appear, be it a holiday or a regular old weekday dinner. This vegan version does not mess around. The potatoes are whipped to absurd creaminess with cashew cream and coconut oil, fluffy, rich, and the best mashed potatoes you will ever make. And then the hearty, herb-y white bean gravy gets poured over the top, and that’s when things get really serious. This recipe feeds a crowd of about 10, which means it’s designed for the moments that matter.

How To Make The Creamiest Vegan Mashed Potatoes

The secret is twofold. First, the ingredients: cashew cream and coconut oil instead of butter and heavy cream. The cashew cream blends into something silky and neutral that lets the potato flavor shine, while the coconut oil adds buttery richness without any coconut taste as long as you use refined.

Second, the method: a hand mixer. It incorporates air into the potatoes and gets rid of every lump without overworking the starch, which is what makes mashed potatoes gluey. The result is fluffy, creamy, and irresistible.

About that White Bean Gravy

This vegan gravy recipe is a cousin to a white pepper gravy, same creamy savory energy, but heartier and with a little more herby flavor going on. Navy beans blend up velvety and thick, and the roux underneath gives it a deep, toasty flavor that you can’t get any other way. The herbs are the soul of it. Sage has that unmistakable foresty quality that makes you feel like a whimsical forest fairy standing in a November kitchen. Thyme backs it up and keeps things grounded. Together they make the gravy smell incredible and taste even better.

A note: sautéed vegan sausage stirred in at the end would not be out of place here. Just saying.

Feeding a Crowd

This recipe is built for about 10 people, which makes it ideal for Thanksgiving, Christmas, or any big gathering. I’ve been known to make mashed potatoes and gravy for 4th of July, too, though. Both the potatoes and the gravy can be made ahead and reheated. The potatoes will thicken as they sit, just stir in a splash of warm broth when you reheat. The gravy keeps beautifully in the fridge for up to 5 days and freezes well too.

This recipe is from Superfun Times.

Still Want More Vegan Gravy Recipes?

Easy Mushroom Gravy
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Easy vegan mushroom gravy recipe ready in 30 minutes
White Pepper Gravy
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Porcini Gravy
rich and ridiculously mushroomy, from the Swedish Tofu Balls post
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Vegan mashed potatoes and white bean gravy

Whipped Mashed Potatoes With White Bean Gravy

Isa Chandra
Vegan mashed potatoes made with cashew cream and coconut oil, topped with a rich, herby white bean gravy. Fluffy, creamy, and built to feed a crowd of 10. The ultimate holiday side dish, that you can have anytime.
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Total Time 1 hour
Course Side Dish
Cuisine American
Servings 10 servings

Ingredients
  

For the potatoes:

  • 5 lb russet potatoes peeled and cut into 1 1/2 inch chunks
  • 3/4 cup cashews soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary)
  • 3/4 cups vegetable broth at room temp
  • 1/3 cup refined coconut oil at room temp
  • 1/3 cup olive oil
  • 1 1/4 teaspoon salt
  • Fresh black pepper
  • Thinly sliced chives for garnish if desired

For the gravy

  • 2 tablespoons olive oil
  • 1 medium yellow onion roughly chopped
  • 4 pcs garlic cloves chopped
  • 2 teaspoons dried thyme
  • 2 teaspoons dry rubbed sage
  • Several dashes fresh black pepper
  • 3 cups vegetable broth plus additional for thinning
  • 2/3 cup all purpose flour
  • 3 cups cooked navy beans 2 15-oz can, rinsed and drained
  • 1/3 cup tamari or soy sauce
  • Salt to taste

Instructions
 

  • Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil.
  • In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again.
  • Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.
  • Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve!
  • Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved.
  • If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary. 
  • If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken.
  • Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/2 cup to 3/4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.
Keyword white bean gravy, vegan mashed potatoes, vegan gravy, vegan holiday sides, vegan thanksgiving sides, creamy vegan mashed potatoes, white bean gravy recipe, vegan mashed potatoes recipe
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