Do you miss the taste of cheddar cheese in mashed potatoes? You can enjoy that flavor again with these healthy, dairy-free cheesy mashed potatoes. Simple ingredients add subtle cheesiness without overwhelming the taste or altering the fluffy, creamy texture. This recipe is special enough for holidays but nutritious enough to enjoy any night!
Dairy-Free Cheesy Mashed Potatoes with Healthy Ingredients
This dairy-free cheesy mashed potatoes recipe was originally shared with us by a reader named Melissa decades ago. She adds flavorful ingredients that boost the overall taste and nutrition. We’ve recently updated her recipe and have added some options.
Why You’ll Love these Dairy-Free Cheesy Mashed Potatoes
- Flavorful: The potatoes are infused with flavor from the vegetable broth, and then mashed with aromatic and pungent foods for a gentle cheesy taste.
- Light & Healthy: This is an anytime side thanks to it’s naturally low-fat profile. You can make it richer, if you wish, or simply enjoy the fluffy texture.
- Simple to Make: This is a one-pot recipe where the potatoes and onions are cooked together, and the other ingredients are mashed right in.
- Customizable: You can swap in different herbs, roast the garlic, sauté the onions, or add more indulgence. We’ve included several options below the recipe!
Key Ingredient Notes
- Potatoes: Russets make fluffier mashed potatoes, while Yukon gold or other yellow potatoes lend a slightly denser, creamier finish. Peeling Russets is optional, though preferred by many people. But you don’t need to peel yellow potatoes. They have thin skins that almost melt into the potatoes.
- Broth: Use a salted broth or stock for best flavor. You can use chicken stock or broth if you don’t have vegetable broth on hand.
- Milk Alternative: Make sure to use an unsweetened, plain milk alternative with a fairly neutral or savory flavor. I prefer coconut milk beverage or cashew milk for richness and taste. You can use an unsweetened, plain dairy-free creamer for a creamier finish. You will likely need more liquid (we use around 1/2 cup or more). Melissa just prefers to start with a lesser amount.
- Nutritional Yeast: You can find this ingredient at natural food stores, in the baking section of many mainstream grocers, and online. It’s key to the “cheese” flavor. You can substitute white or light miso (about 1 tablespoon or more) for delicious results, but the potatoes won’t be as cheesy.
- Garlic: The garlic will cook a little when added to the hot potatoes. But you can pre-cook it, if preferred, using one of the variations after the recipe.
- Buttery Spread: You can use a buttery spread or buttery sticks. Your favorite brand should work great. We like to add 2 tablespoons, or top each serving with a pat of dairy-free butter. In a pinch, you can substitute oil. Refined coconut oil is great, because it adds richness without adding flavor. But olive oil or non-GMO canola oil also works.
- Salt: This helps the flavors come alive. Don’t under-salt! Melissa starts with a lesser amount, so you can add salt to taste.
Special Diet Notes: Dairy-Free Cheesy Mashed Potatoes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Just be sure to choose the broth, milk alternative, and butter alternative that suit your dietary needs.
Dairy-Free Cheesy Mashed Potatoes
This flavorful side has a subtle cheesy flavor thanks to the combination of onions, garlic, and nutritional yeast. It was shared with us by a reader named Melissa.
Ingredients
Method
- Put the potatoes and onions in a large saucepan. Add the broth and enough water to cover. Bring the liquid to a boil and cook for 15 to 20 minutes, or until the potatoes are fork tender.
- Drain the potatoes and onions, and return them to the pan (off the heat). Add the garlic, and let the potatoes sit for 5 to 10 minutes to evaporate excess liquid.
- Mash the potatoes, onions, and garlic with a potato masher.
- Lightly heat the dairy-free milk alternative, but do not boil it.
- Add the warm milk alternative, nutritional yeast, butter alternative, herbs (if using), and salt. Mash with a fork for fluffier potatoes, with the potato masher for creamier rustic potatoes, or with a hand mixer for creamy potatoes. Be careful not to overmix.
- Taste and add more salt, pepper, and milk alternative as needed to get your desired taste and consistency.
Nutrition
Tried this recipe?
Let us know how it was!
Recipe Variations
- Roasted Garlic: If you want more garlic depth, you can roast it. Simply place the unpeeled cloves on a baking sheet. Pierce them with a knife to allow steam to escape then toss them with a little oil. Bake at 350ºF for about 30 minutes, or until browned and soft. The garlic should easily squeeze out of the skins.
- Onion & Garlic Infusion: For a richer, more infused taste, coarsely chop or slice the garlic. Sauté the garlic and onion in your saucepan with a little oil (1/2 to 1 tablespoon) until soft. Add the potatoes, broth, and water, and boil, continuing with the recipe. This will also mellow the garlic taste.
- Richer Finish: You can increase the buttery spread, using 2 to 4 tablespoons (1/4 cup), or as desired. This will add more richness to the flavor and creaminess to the consistency. If you don’t have any buttery spread or sticks, olive oil or refined coconut oil can be used.
Try these Mashed Potatoes on Our Dairy-Free Shepherd’s Pie Recipe!
2 Comments
Delicious mashed potatoes and my go to recipient each time!
I used almond milk because I don’t have a nut allergy and short cut with garlic cubes from Trader Joe’s. Everything comes out creamy and delicious!
Thank you for your feedback Rosemary!