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Potato garlic cauliflower mash


  • 1.4 kilograms large russet potatoes, peeled and quartered (about 5 large potatoes)
  • 1 medium head cauliflower (about 2 pounds/900 g), cored and cut into large chunks
  • 3 cloves garlic
  • 1/2 teaspoon (2 milliliters) salt
  • 1/4 to 1/2 teaspoon (1 to 2 milliliters) pepper
  • 1/2 cup (125 milliliters) vegan butter, melted
  • 1/4 cup (60 milliliters) nutritional yeast
  • 1/4 to 1/3 cup (60 to 75 milliliters) cashew cream


  1. Place the potatoes, cauliflower, and garlic in a large pot of salted water (enough to cover the veggies) and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender. 
  2. Drain the vegetables in a colander, return them to the pot, add the salt and pepper, and mash with a potato masher. Add the vegan butter, nutritional yeast, and 1/4 cup (60 milliliters) of the cashew cream and stir until combined. Add more cashew cream if needed for desired consistency. Season with more salt and pepper, if desired, and serve.

Fraiche Food, Full Hearts

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Fraiche Food, Full Hearts



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