Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root
No oil, no butter, no problem.
Servings Prep Time
4-6servings 60minutes
Cook Time
15minutes
Servings Prep Time
4-6servings 60minutes
Cook Time
15minutes
Ingredients
  • 1batch Roasted Garlic Sour Creamrecipe below
  • 1cup vegetable stocklow sodium, or water
  • 2pounds Yukon gold potatoesquartered
  • 1medium-sized celery rootstalks cut off, peeled and cut into chunks
  • 1/2teaspoon thymedried
  • 1 green onionthinly sliced (optional)
Roasted Garlic Sour Cream
  • 1 garlic bulbroasted (directions in instructions)
  • 1heaping cup raw cashewssoaked for at least 10 minutes
  • 2tablespoons rice vinegar
  • 1/2cup Water
  • 3tablespoons nutritional yeast
  • 1teaspoon dilldried, or 1 tablespoonfresh minced dill
  • 1/2teaspoon onion powder
  • 1/4teaspoon salt
  • black peppercornsto taste
Instructions
First you’ll want to roast the garlic:
  1. Heat the oven to 400°F
  2. 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).
  3. Place in the oven and roast for about 40 minutes, until the garlic is nice and brown.
  4. 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:
  1. 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.
  2. 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!).
  3. Place the mixture into a bowl and set aside.
Next cook the potatoes and celery root:
  1. 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.
  2. 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