Name: Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root
Prep time: 60 min
Cook time: 15 min
Yield: 4-6 servings
Cuisine: Modern
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)); 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 tablespoonfresh minced dill ); 1/2 teaspoon onion powder; 1/4 teaspoon salt; black peppercorns (to taste)

Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root

By :Molly Patrick

12_whole_food_plant_based_roasted_garlic_sour_cream_mashed_potatoes_celery_root_plated_shot

No oil, no butter, no problem.

Course

Side Dish

Cuisine

Modern

Difficulty

Medium

Browse Category

Vegan & Vegetarian

Duration

1-2 hours

Diet	Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Cashews, Garlic, Potatoes

Prep Time

60 minutes

Cook Time

15 minutes

Servings

4-6 servings

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 tablespoonfresh minced dill
1/2 teaspoon onion powder
1/4 teaspoon salt
black peppercorns to taste

Course

Side Dish

Cuisine

Modern

Difficulty

Medium

Browse Category

Vegan & Vegetarian

Duration

1-2 hours

Diet	Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Cashews, Garlic, Potatoes

Prep Time

60 minutes

Cook Time

15 minutes

Servings

4-6 servings

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 tablespoonfresh minced dill
1/2 teaspoon onion powder
1/4 teaspoon salt
black peppercorns to taste

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.

Next cook the potatoes and celery root:

Add 1 cup of vegetable stock or water to the Instant Pot, along with the dried thyme. Place the trivet on the bottom of the pot and place the potatoes and celery root on the trivet.
Lock the lid into place and make sure the nozzle is in the sealing position. Use the manual setting and set the timer for 12 minutes. Use the quick release method when the timer is up.

Recipe Notes

http://cleanfooddirtygirl.com/

Molly Patrick

A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn't have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing. Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too! You can join Molly's community through her Facebook group "Clean Food Dirty Girl" and her email on her blog!