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Roasted Cashew Mashed Potatoes (vegan & gluten Free)

All you will need is:


5 lbs russet potatoes

12 oz roasted & salted cashews

a little bit of salt to taste, about 1 tsp

Peel, and cut the russet potatoes into even chucks. Place in a large pan, and cover with cool or room temperature water. Add about 1 TBS of salt to the water to help season the potatoes. Simmer for 15-20 minutes, a fork or butter knife will insert easily into the potatoes when they are done cooking.


Place cashews into a medium saucepan, and cover with water by a couple of inches. Simmer for about 10 minutes. Blend with a stick blender until smooth. We will need to add enough water to make 4 cups total of cashew puree.


Mash the cashew puree with the potatoes. You may need to add a little salt to taste. It shouldn't need much more than a teaspoon. You will need to add more if using unsalted cashews.


Serve with Mushroom and Onion Gravy or Shepard's Pie