The Best Dairy-Free Mashed Potatoes and Gravy

Healthy eating is difficult for me.  For one, I have eaten the same foods and cooked the same way since I was a little girl.  With education and training, I have slowly incorporated healthier meals into my house, but it doesn’t come natural to me to eat lots of fruits and veggies with a little or no meat on the side.  Staying away from dairy and corn products due to allergies has taken away A LOT of foods I enjoy.  I know that I am eating a healthier diet because of it, but I don’t always appreciate the changes I’ve made.

Over the past couple of years I have read many books and researched online for great Vegan/Vegetarian recipes to incorporate into our meal plan.

If you are a lover of mashed potatoes and gravy, but you would like to try a healthier version then I have a great recipe to share with you.  I haven’t found a better dairy-free version.

This recipe is from, “The Forks over Knives Plan” by Alona Pulde, MD, and Matthew Lederman, MD:

Dairy-Free Mashed Potatoes and Gravy


  • 1/4 c. cashews
  • 2 lbs. russet potatoes (about 4 medium-large) scrubbed and chopped (I peeled the skin too)                     
  • 2 c. cooked brown rice                                                                              
  • 8 oz button mushrooms, sliced (about 4 cups)  (I have never liked mushrooms and I LOVE this recipe)
  • 4 c. low sodium vegetable broth                                                                                 
  • 1/2 t. dried sage                                                                                                                 
  • 1/2 t. dried marjoram                                                                                                      
  • 1/2 t. dried thyme                                                                                                                 
  • 1 clove garlic, minced                                                                                                         
  • 2 T. fresh lime juice (1 or 2 limes)                                                                                      
  • 1/8 t. freshly ground white or black pepper, plus 1/4 t. freshly ground black pepper (I only used the black pepper)                                                                                     
  • sea salt
  • Place the cashews in a small bowl and cover with 1 cup of water.  Set aside to soak for 30 minutes.
  • Place the potatoes in a large saucepan and add cold water to cover.  Bring to a boil over high heat, then reduce the heat to medium and cook until the potatoes are very tender when pierced with the tip of a sharp knife, about 20 minutes.  Drain thoroughly and set aside to cool.
  • Meanwhile, in a saucepan, combine the rice, mushrooms, and vegetable broth.  Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the mushrooms are tender, about 10 minutes.  Remove from the heat and let cool slightly.  Carefully transfer the mixture to a blender or food processor and blend until smooth.  Another option is to leave the mixture in the pan and use a immersion blender to blend until smooth.  (I put mine in a food processor, but had to do two batches because it wouldn’t all fit at once.)
  • Once the mixture is blended put it back in the pan.  Add sage, marjoram, thyme, garlic, lime juice, 1/8 t. of pepper, and salt to taste.  Cook over medium heat for 10 minutes to blend the flavors.  Cover to keep gravy warm and set aside.
  • Transfer the cashews and their soaking water to a clean blender.  Add a pinch of salt and remaining 1/4 t. pepper and blend until smooth.  Pour the cashew cream over the potatoes and use a potato masher or mixer to mash well.  Taste and adjust the seasoning.
  • Serve the mashed potatoes topped with the gravy.  
  • Makes about 5 cups each of potatoes and gravy.  (I froze some of the gravy to use at a later date.)                            

First blog post

Welcome to SearchingwithSheree!  I’m so glad you have stopped by.  Please sit and visit for a while.  I’d like to share with you my purpose in starting this blog.  When you are finished reading I hope you will leave comments and share a little about yourself as well.

Let’s start with the name~ I call my blog SearchingwithSheree because we are all searching for something.  Whether it’s something simple like trying a new recipe, to looking for a new wardrobe and style or something very complex like love or the meaning of life I hope this place, my blog, will be a stop along your journey where you find encouragement.

Now, I do need to say that life would be very difficult if I felt like I was always searching for something; as if I was not satisfied or content, so I feel it is important to say that I have found what is most important…Jesus Christ.  Wait! Don’t run off at the mention of His name.  I promise if you stick around long enough you will find something about me you can relate to.  Even if you don’t share my beliefs I am sure that just being a woman we will find something to talk about…something to perhaps grow and learn about together.

There’s so much going on in life.  So much more to you and me than we let the world around us see sometimes.  So, let’s sit and talk about it…together.

Let’s search for better ways to love our husbands and children, better ways to serve our neighbors, better ways to take care of ourselves emotionally, spiritually, and physically.  I invite you over to my place, my blog, to listen, talk, and grow together.  As I share my story, please comment honestly, but respectfully.  And by all means, share a piece of your story too.