Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root
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| Prep Time | 60 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
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Ingredients
- 1 batch Roasted Garlic Sour Cream recipe below
- 1 cup vegetable stock low sodium, or water
- 2 pounds Yukon gold potatoes quartered
- 1 medium-sized celery root stalks cut off, peeled and cut into chunks
- 1/2 teaspoon thyme dried
- 1 green onion thinly sliced (optional)
Roasted Garlic Sour Cream
- 1 garlic bulb roasted (directions in instructions)
- 1 heaping cup raw cashews soaked for at least 10 minutes
- 2 tablespoons rice vinegar
- 1/2 cup Water
- 3 tablespoons nutritional yeast
- 1 teaspoon dill dried, or
1 tablespoon fresh minced dill - 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- black peppercorns to taste
Ingredients
Roasted Garlic Sour Cream
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Instructions
First you’ll want to roast the garlic:
- Heat the oven to
400°F - Trim about
1/4 inch off the top of the garlic bulb and wrap the bulb in foil (no need to take off the papery outer layer). - Place in the oven and roast for about 40 minutes, until the garlic is nice and brown.
- Take out of the oven, unwrap the foil and allow the bulb to cool enough so that you can handle it. When you can touch it without getting burned, pop each clove out of the skin and place in a bowl.
Now it’s time to assemble the Sour Cream:
- Discard the soaking water from the cashews and place the cashews into your blender, along with
6 roasted , garlic cloves, rice vinegar, water, nutritional yeast, dill, onion powder, salt and pepper. - Blend well until the mixture is smooth, about a minute or so. Taste the mixture and add more garlic cloves if you’re feelin’ it (save the rest of the garlic cloves to mash on toast and layer with avo!).
- Place the mixture into a bowl and set aside.
Recipe Notes
