Garlic Mashed Potatoes (Vegan, Gluten-Free)


This recipe was altered from Razzle Dazzle’s Thanksgiving selections.


  • 7 medium russet potatoes
  • 1/3 cup vegetable broth
  • 2/3 cup water
  • 2 cups chopped onions
  • 4 tablespoons nutritional yeast
  • 1/3 cup unsweetened soymilk or oat milk (not gluten-free)
  • 5 pressed garlic cloves
  • 1 tablespoon dairy-free margarine
  • 2 teaspoons of rosemary
  • Salt
  • Pepper


  • Boil potatoes and onions in a large saucepan for 15-20 minutes covered with water and vegetable broth, or until potatoes soft.
  • Drain potatoes and onions. Mash.  Lightly heat soymilk, but do not boil.
  • Add soymilk, nutritional yeast, pressed garlic, butter, rosemary, salt and pepper.
  • Mix together.


About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply