Vegan mashed cauliflower is light, fluffy, creamy and so flavorful. It makes the perfect side dish to seriously rival the mashed potatoes!
When you want something a little lighter than mashed potatoes then vegan mashed cauliflower is exactly what you’re looking for.
Even if you’re not worried about lightening anything up then you’ll still want to make this just because it tastes great!
It’s really delicious, so why not have real vegan mashed potatoes sometimes and other times have something different?
Or have both, a cauliflower mash and a regular mash. Yum. They would be divine on the same plate.
How To Make Vegan Mashed Cauliflower
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- First soak the whole head of cauliflower in some boiling water and a sprinkle of salt for a few minutes.
- Then break the cauliflower into florets and place into a steamer and steam until soft.
- Transfer the steamed cauliflower to a bowl and add crushed garlic, soy 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.
Chef’s Tips
Use a hand blender. After you mash the cauliflower with a potato masher make it really smooth by using an immersion blender (hand blender). 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 get serious and bring in your immersion blender. It’s 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, but it still keeps it moist enough so that it’s easy to mash.
Serving Suggestions
Serve it topped with chopped chives and ground black pepper. It makes the perfect side for any occasion and it’s great for holidays.
It goes wonderfully as a holiday side with vegan meatloaf or vegan nut roast, vegan turkey roast or vegan ham roast.
Storing and Reheating
Leftover vegan cauliflower mash 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!
More Delicious Vegan Cauliflower Recipes
- Vegan Cauliflower Curry
- Bang Bang Cauliflower
- BBQ Cauliflower Wings
- Vegan Cauliflower Cheese
- Vegan Buffalo Cauliflower
- Vegan Cauliflower Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mashed Cauliflower
Ingredients
- 1 Large Head Cauliflower Broken into florets
- 1 teaspoon Crushed Garlic
- 1 Tablespoon Soy Milk or Almond Milk
- 3 Tablespoons Vegan Butter
- Sea Salt and Black Pepper To Taste
- Chopped Chives For Serving
Instructions
- First soak the whole head of cauliflower in some hot 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 milk and vegan butter and mash it with a potato masher.
- Grab your immersion blender (hand blender) and blend it so that it gets completely smooth and light and fluffy (optional).
- Add salt and pepper to taste.
- Serve with chopped chives and a sprinkle of ground black pepper.
Notes
- 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, but it still keeps it moist enough so that it’s easy to mash.
- Hand blender: To get it to that really smooth fluffy mashed potato texture, it’s ideal to start off mashing with a potato masher, but then finish up with an immersion blender (hand blender). A food processor or regular blender can also work for this if you don’t have a hand blender.
- Storing: Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat in a saucepan over low heat, adding a little more vegan butter as needed to get it back to full deliciousness!
This recipe is so nice and is just like mash! This recipe is so nice as I am allergic to potatoes and this is the closest to mash so far. 5 stars and highly recommend!
Thanks Charlotte! So glad you liked it! 🙂
Love this!!!!
Can you use a food processor if you don’t have a hand held blender ?
Hi Sophia, it would probably work, but let the soup cool a bit first and do it in stages. Alternatively if you have a potato masher, you can just mash it in the pot. It won’t be as smooth but it will still be fine. 🙂
Easy to make and delicious!
Thanks Barbara! 🙂
Hi Alison, I just found your website thanks to Pinterest. I can’t wait to try this as my aunt is vegan so it will be nice to make this for her. It looks delicious! Will let you know how it went.
Awesome Martine, so glad you found our blog! Hope the recipe works out great. 🙂
A tasty and simply delicious difference!
Thanks again Alison another great one
Thanks Joan! 🙂
This looks sooo good! It doesn’t look complicated to make it either. I’ll have to give this recipe a try soon, maybe after this thanksgiving food coma is gone! haha
Hahaha, yes definitely! It’s perfect for post-thanksgiving when you’re in the mood for something lighter. 🙂