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Plant Based Smokey Gouda Sauce
Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root
| By : |
No oil, no butter, no problem.
| 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 tablespoon fresh minced dill - 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- black peppercorns to taste
Ingredients
Roasted Garlic Sour Cream
|
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
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!
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Missing instructions on how to finish dish after thr potatoes are cooked. I assume you mash them together but how much garlic sour should you add?
So good!
This sounds yummy but how do you finish it? Do you puree the celery potato mixture? Do you just mix everything together when its done? Is it to taste? Please update this 🙂 thanks!
The instructions are incomplete.
the rest of the directions from her blog are posted below. you’re welcome 🙂
Now it’s time to put it all together:
1.Carefully scoop the potatoes and celery root out from the Instant Pot or regular pot and transfer to a colander. Reserve the cooking liquid.
2.Add the potatoes, 1/4 cup of the reserved liquid (60ml) and the Sour Cream to a table mixer bowl. Use a wooden spoon or potato masher to break up the large pieces of potato and celery root so they won’t spin out of the mixer bowl when you turn it on.
3.Turn on the mixer, starting on slow speed and working up to medium for about a minute. Turn off the mixer, scrape down the sides of the bowl and add up to an additional 1/4 cup of the reserved cooking water if needed.
4.Blend on medium, alternating to med-high for a couple seconds at a time, until you achieve a nice, smooth and fluffy texture. Do not over blend or the veggies can break down and become gummy.
5.Add additional salt and pepper to taste if desired and top with sliced green onions before serving.
Recipe Notes
If you don’t have a table mixer, you can use a hand mixer or a potato masher. Also note that this recipe is much more complex than most of my recipes. But it’s oh so worth it!
Nice, thank you. I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n