Jason Wrobel, vegan celebrity chef, TV host, and hilarious twister of tongues (try saying "regimen to your recipe repertoire" three times fast), delivers the goods with a raw, vegan, superfood mashed potatoes recipe without a single potato in the mix. Diced jicama, parsnips, and cashews come together to create a familiar mashed potato flavor with more nutrients, enzymes, and antioxidants than the plain old potato could ever provide. Coconut milk and cashews bring in the creaminess while shallots, fresh herbs, garlic, and a hint of cayenne kick up the flavor. Garnish your smooth, creamy smash with rosemary and olive oil or pumpkin seed oil for a beautiful, savory side dish that's perfect for almost any vegan meal. Warm it up a little in your oven and no one will even suspect that it's raw.
- 3 cups jicama, cubes
- 1 cup parsnips, diced
- ½ to ¾ cup coconut milk (or other non-dairy milk)
- 2 cups raw cashews, soaked at least two hours
- 1 small to medium organic shallot, diced
- 2 teaspoons fresh rosemary
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 teaspoons nutritional yeast
- 2 cloves garlic
- 1 teaspoon Himalayan crystal salt
- Dash black pepper
- Cayenne pepper to taste (*optional)
Blend jicama and parsnips in food processor until you have a fine rice consistency. Put a fine mesh strainer in a bowl then add the parsnip jicama mixture. Gently press the mixture into the grating of the strainer to squeeze out the excess liquid.
Add mixture and all other ingredients to blender and blend until smooth, about 45-50 seconds. Plate it with some fresh rosemary and nutritional yeast on top and a drizzle of toasted styrian pumpkin seed oil. Enjoy your delicious rutatoes!
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