Healthy Mashed Potato Bowls with Creamy Cashew Gravy
Prep time
Cook time
Total time
When you’re craving a bite of comfort, few dishes can rival the universal appeal of mashed potatoes and gravy. This all-in-one savory and deeply satisfying bowl is layered with a mélange of seasonal vegetables and hearty plant-based protein. Best of all, each component can be prepped separately in advance and thrown together in short order.
Serves: 3 to 4 servings
One-Pot Garlic Mashed Potatoes:
  • 1½ pounds Yukon gold potatoes, peeled and diced
  • 4 cloves garlic, minced
  • 1 cup plain dairy-free creamer (I used So Delicious Coconut Creamer)*
  • 1 tablespoon dairy-free buttery spread or coconut oil
  • ½ teaspoon salt
Roasted Vegetables:
  • ½ pound green beans, trimmed
  • ½ pound (about 2 - 3 medium) carrots, peeled and cut into batons
  • ⅓ pound (about 2 medium) Portobello mushroom caps, sliced
  • 1 medium red onion, sliced into 8 wedges
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
Creamy Cashew Gravy:
  • ⅓ cup raw cashew butter
  • ¼ cup raw coconut flakes or shreds**
  • 1 tablespoon soy sauce or wheat-free tamari (for gluten-free)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • 1 cup plain dairy-free creamer (I used So Delicious Coconut Creamer)*
To Serve:
  • 6 ounces baked savory tofu, sliced
  • ½ cup frozen peas, thawed
  1. To prepare the mashed potatoes, combine all the ingredients in a medium pot and set on the stove over medium heat. The liquid should just about, but not quite, cover all the potatoes. Bring up to a simmer and stir periodically, to ensure all the potato pieces are evenly cooked. Continue cooking until fork-tender; about 15 to 20 minutes, depending on the size of your dice.
  2. Roughly mash the potatoes to your desired degree of smoothness, cover to keep warm.
  3. To prepare the roasted vegetables, preheat your oven to 400ºF and line a baking sheet with parchment paper or a silicone baking mat.
  4. Place the vegetables on the prepared baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper, and toss to coat. Arrange the vegetables in a single layer.
  5. Roast the vegetables for 30 to 35 minutes, until blistered and golden brown all over.
  6. To prepare the gravy, toss all of the ingredients into your blender and thoroughly puree.
  7. Transfer the smooth mixture to a small saucepan and heat over medium heat until thickened. It should come just to the brink of a boil without bubbling over. Be sure to stir frequently to prevent it from scorching on the bottom. The gravy will continue to thicken as it cools, so adjust the consistency by adding water or vegetable stock if necessary.
  8. To assemble the bowls, smooth a large dollop of mashed potatoes into the bottom of each bowl and arrange all the vegetables on top as desired.
  9. Warm the peas and tofu either in a dry skillet or in the microwave and divide them between the bowls.
  10. Drizzle the gravy all over or serve on the side.
Recipe by Go Dairy Free at