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Cheesy vegan potato, celery root, and cauliflower mash

Thanksgiving is only two days away, and I’ve been working on recipes to serve at my family’s holiday dinner table. I really love loaded mashed potatoes, but all the added cheese, butter, and cream make it a pretty fatty dish. I came up with this recipe to not only be a lower calorie version of loaded mashed potatoes, but I also made it dairy free so that my vegan friends can enjoy.

To give it a cheesy flavor without any dairy, I’m using nutritional yeast. You should be able to find it in the bulk section of most grocery stores (I get mine at Whole Foods), but you could also order it online. I’m also using roasted cauliflower and celery root to cut down on the cards, and increase the nutritional value of the dish (cauliflower is high in dietary fiber and vitamin C, and celery root is high in magnesium, potassium, and vitamin B).


1 medium celery root
1/2 a large cauliflower
2 medium russet potatoes
1/2 a clove of garlic (minced)
Canola oil
Olive oil
Cashew milk
Kosher salt
Black pepper
Garlic powered
Nutritional yeast


1. Chop a head of cauliflower in half, then remove stems, and slice into pieces no larger than an inch.

2. Peel and core celery root, then slice into small cubes.

3. Combine cauliflower and celery root pieces on a parchment paper lined baking sheet. Drizzle with canola oil, and salt and pepper. Mix with your hands to make sure all of the vegetables are lightly coated in oil, then roast at 350 degrees fahrenheit for 30 to 40 minutes.

4. When the cauliflower and celery root pieces are almost finished roasting, cube your potatoes and boil them in heavily salted water. I left the skins on my potatoes (they’re full of nutrients), but you could totally peel yours. Personal preference.

5. Drain the potatoes when they are fork tender.

6. Combine about a Tbsp of canola oil and minced garlic in a pan. Cook over medium heat until the garlic begins to smell cooked (about 5 minutes).

7. Turn off the heat, then add cooked potatoes, celery root, cauliflower, a drizzle of olive oil, about 1/4 c cashew milk, kosher salt, pepper, garlic powder, and about a Tbsp of nutritional yeast flakes. Mash with a potato masher.

8. Taste, and season as needed. You may also want to add a little more cashew milk depending on the texture of your mash.

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