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Mashed Potatoes with Vegan Tahini Gravy
Our Mashed Potatoes with Vegan Tahini Gravy proves that you can, in fact, improve an already-perfect classic holiday side dish. The blind taster will never guess the rich, creamy gravy is 100% plant-based. Use any extra gravy to spoon over roasted turkey, biscuits, or your favorite meatless holiday loaf.
2 whole bulbs garlic
1-2 Tbsp extra-virgin olive oil
5 lbs Yukon gold potatoes, partially peeled
1 cup unsweetened cashew or almond milk
4 Tbsp vegan buttery spread (such as Earth Balance)
2 tsp kosher salt, divided
¾ tsp cracked black pepper
Fresh thyme leaves for garnish
3 Tbsp vegan buttery spread (such as Earth Balance)
½ cup finely chopped yellow onion
¼ cup all purpose flour
3 cups vegetable broth
2 tsp vegan Worcestershire sauce (sub white or yellow miso paste)
¾ tsp poultry seasoning
1/3 cup Soom Premium Tahini
½ tsp each kosher salt and cracked black pepper
For the Mashed Potatoes
For the Vegan Tahini Gravy
Roast Garlic: Preheat oven to 400ºF. Trim the top ¼ inch off each garlic bulb. Place garlic cut-side up on a piece of foil; drizzle with olive oil. Wrap the garlic in foil and roast for 45 to 60 minutes, or until the cloves are deeply golden brown and tender.
Prepare Gravy: Heat buttery spread in a medium saucepan over medium heat. Once hot, add onions; cook 5 minutes, until soft. Stir in flour; cook for 2 full minutes to eliminate raw flour taste. Slowly stream in vegetable broth, whisking constantly, until smooth. Add vegan Worcestershire sauce and poultry seasoning; increase heat to bring mixture to a simmer. Gently simmer for 5 to 6 minutes, until the gravy thickens. Remove from heat and slowly stream in tahini, whisking constantly, until smooth. Season with salt and pepper. Keep warm while you prepare potatoes.
Prepare Potatoes: Cut the potatoes into evenly sized chunks, about 2 inches thick. Transfer potatoes to a large stockpot full of cold water, and season with 1 tsp. salt. (Make sure there is enough cold water in the pot so that the water line sits about 1 inch above the potatoes.) Boil the potatoes for 15 to 20 minutes, until the potatoes can be easily pierced with a knife. Drain potatoes in a colander, and shake off extra water. Transfer drained potatoes back to stockpot. Use your preferred method to thoroughly mash the potatoes.
Once the garlic bulbs are cool enough to handle, squeeze cloves out of garlic skin. Add garlic cloves, milk, buttery spread, remaining 1 tsp. salt, and black pepper to pot with potatoes. Turn heat to low, and use potato masher to mash the roasted garlic into the potatoes; and stir well until combined. Taste and season with extra salt, if needed.
Transfer mashed potatoes to a serving platter and spoon gravy overtop. Garnish with fresh thyme leaves and extra cracked black pepper.
Dietary Preferences:Vegan, Vegetarian, Dairy-Free Family-Friendly
Photography credits: Jamie Vespa of Dishing Out Health