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This creamy, fluffy vegan mashed cauliflower is a dairy-free alternative to mashed potatoes, made with just 4 base ingredients. It’s a delicious side dish for Thanksgiving and weeknight dinners alike. Find more holiday sides in my vegan Thanksgiving recipes.
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Some people call it cauliflower mashed potatoes, and whatever you call it, it’s smooth, buttery, and full of flavor. There’s no peeling, it’s ready in about 25 minutes, and you can make it as chunky or as silky as you like.
Quick Glance
- Recipe Name: Vegan Mashed Cauliflower
- Why You’ll Love It: A creamy, buttery, dairy-free cauliflower mash made with just 4 base ingredients.
- Time and Difficulty: 5 minutes of prep and 20 minutes of cooking, easy.
- Main Ingredients: Cauliflower, vegetable broth, vegan butter, fresh thyme, salt, and black pepper.
- Method: Simmer the cauliflower in broth, then blend it with vegan butter until smooth.
- Texture and Flavor: Smooth, fluffy, and buttery, with a savory, herby flavor.
- Quick Tip: Add the cooking liquid a little at a time so the mash stays thick and creamy.
Table of Contents
- What Makes This Vegan Mashed Cauliflower So Good
- Vegan Mashed Cauliflower Ingredients
- Recipe Variations
- How to Make Vegan Mashed Cauliflower
- Alternative Cooking Methods
- Toni’s Recipe Tips
- Serving Suggestions
- Make Ahead and Storage
- Vegan Mashed Cauliflower FAQs
- More Delicious Ways to Enjoy Cauliflower
- Vegan Mashed Cauliflower (Keto| Low-Carb) Recipe
What Makes This Vegan Mashed Cauliflower So Good
This light and creamy mashed cauliflower is one of my favorite ways to enjoy a mash. Cauliflower is a popular stand-in for higher-carb foods like potatoes, especially for anyone following a low-carb or keto meal plan, and it blends into a silky, buttery side dish everyone can enjoy.
- Simple ingredients: Cauliflower, broth, vegan butter, thyme, salt, and pepper.
- No peeling: Just chop the cauliflower, simmer, and blend.
- Never gummy: Blend it as smooth as you like without it turning gluey, like potatoes can.
- Budget-friendly: One head of cauliflower makes a whole bowl of mash.
- Flexible: Boil, steam, roast, microwave, or use the Instant Pot.
- A reader favorite: It has a 5-star rating from 34 readers, and one said her picky eaters ate it all!
Want more ways to enjoy cauliflower? Try my cauliflower tacos, the best cauliflower steaks, or BBQ cauliflower wings!
Vegan Mashed Cauliflower Ingredients
You only need a few simple ingredients for this creamy cauliflower mash. You’ll find the full amounts in the recipe card below.
- Cauliflower: A whole large head, about 3 pounds, chopped into even pieces so it cooks evenly. White cauliflower gives the best color and texture.
- Vegetable broth and water: Simmering the cauliflower in broth seasons it from the inside out. I like to make mine with Better Than Bouillon. Save the cooking liquid for blending.
- Vegan butter: It makes the mash rich and buttery. Use your favorite brand.
- Fresh thyme: Adds a savory, herby flavor. Rosemary or chives work too.
- Salt and black pepper: Season to taste at the end, since the broth already adds some salt.
Recipe Variations
Here are a few ways to switch up this vegan cauliflower mash:
- Garlic mashed cauliflower: Sauté or roast 2 to 3 cloves of garlic (more if roasted) and blend them in.
- Vegan cream cheese: Add a few Tablespoons for an extra thick and creamy mash.
- ‘Cheesy’ cauliflower mash: Blend in some nutritional yeast, vegan parmesan, or a melty vegan cheese.
- Extra creamy: Add 2 or more Tablespoons of dairy-free cream, plain vegan yogurt, or vegan sour cream.
- Half and half: I haven’t tested it, but a mashed cauliflower and potato blend should be delicious, or you could try another root vegetable like parsnips. Russet or Yukon Gold potatoes are best for mashing.
- More vegetables: Stir in peas, broccoli, carrots, leeks, or shredded spinach, kale, cabbage, or zucchini.
- Seasonings: Try garlic powder, onion powder, nutmeg, paprika, or cumin, or a little mustard for depth.
- Fresh herbs: Top it with chopped chives or parsley before serving.
How to Make Vegan Mashed Cauliflower
You’ll find the full instructions in the recipe card below.
Before you start: Chop the cauliflower into even pieces. In a large pot, bring the broth, water, and salt to a boil, add the cauliflower, then cover and simmer it on low heat for 20 minutes, until very tender.
Step 1: Blend. Using a slotted spoon, transfer the cauliflower to a food processor. Add the vegan butter and 3 Tablespoons of the cooking liquid, and process until smooth and creamy. Add more liquid a little at a time if needed.
Step 2: Season and serve. Taste and season with salt and pepper. Add the thyme and pulse for just a few seconds until combined. Serve warm.
PRO TIP: Blend the cauliflower while it is still hot for the smoothest, fluffiest mash. Using riced cauliflower? It only needs about 10 minutes, and frozen cauliflower takes a few minutes longer.
Alternative Cooking Methods
- Steamed: Steam the florets over medium-high heat for 7 to 10 minutes, until very tender.
- Microwave: Add the florets to a large microwave-safe Pyrex container (or any container with a lid) with a splash of water. Microwave, covered, for 6 to 9 minutes, checking after 5 minutes. Riced cauliflower takes 4 to 6 minutes.
- Roasted: Toss the florets with a little oil and roast at 450 degrees F (230 degrees C) for 30 to 40 minutes, stirring halfway, until tender. Riced cauliflower takes 10 to 15 minutes.
- Instant Pot: Add the vegetable broth to the bottom of your Instant Pot and set the cauliflower on top. Cook on high pressure for 7 minutes, then quick release. Blend, adding some of the broth as needed until smooth and creamy.
Toni’s Recipe Tips
- Don’t undercook the cauliflower: It should be super tender, almost mushy, so it blends smooth and creamy.
- Add liquid gradually: Start with 3 Tablespoons of the cooking liquid and add more only if you need it. Too much makes the mash thin.
- Adjust the texture: Blend it more or less, depending on how smooth you like it. An immersion blender gives a slightly textured mash, and a food processor gives the smoothest results.
- Save the broth: Use the leftover cooking liquid to loosen the mash, or in sauces and soups.
- For the smoothest mash: Steam the cauliflower and blend it in a food processor.
- Save time: Use pre-packed riced cauliflower and simmer it for about 10 minutes.
- Use white cauliflower: I’ve tried purple cauliflower, and the texture was just off.
- Boost the flavor: Lightly sauté the cauliflower in a little vegan butter before simmering it, or roast it.
Serving Suggestions
Enjoy this vegan mashed cauliflower in all the same ways you would regular mashed potatoes:
- Holiday table: Serve it with vegan mushroom gravy or easy vegan gravy, cauliflower stuffing, and garlic roasted baby potatoes.
- Roast dinner: Pair it with sautéed asparagus, a rainbow salad, and easy dinner rolls.
- BBQ: It’s a classic side for grilled tofu steaks, BBQ seitan, or BBQ jackfruit.
- Weeknight dinners: Serve it with vegan sausages, vegan lentil meatballs, or an easy lentil loaf.
- Stews: Spoon it next to a vegan chickpea stew, eggplant stew, or kidney bean vegetable stew.
- Shepherd’s pie: Use it in place of potatoes to top this vegan lentil shepherd’s pie.
Make Ahead and Storage
- Prep ahead: Chop the cauliflower and store it in an airtight container in the fridge for 1 to 2 days.
- Fridge: Once cooled, store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat: Warm it in the microwave or on the stovetop with a splash of broth, plant-based milk, or vegan butter, and stir well before serving.
- Freezer: You may be able to freeze it for up to 3 months, though I haven’t tried it yet. If you do, let me know how it goes in the comments!
Vegan Mashed Cauliflower FAQs
Yes! The process is almost the same, but the florets take a few minutes longer to turn tender. I’ve noticed that frozen cauliflower makes a mash that isn’t quite as smooth and creamy, but it’s still delicious.
Yes, you can use an immersion blender or a regular blender. For a no-machine method, use a potato masher, though it won’t be as smooth. If you go that route, grate the cauliflower into rice before cooking so it’s easier to mash.
Cook it on the stovetop for a few minutes to let some of the extra water evaporate, or drain it through a cheesecloth. You can also stir in more vegan cream cheese, or a slurry of 1 teaspoon cornstarch and 1 Tablespoon water, heating it until it thickens. Next time, drain the cauliflower well and add the cooking liquid a little at a time.
It depends on the size of the pieces. I’ve found 15 to 20 minutes works for regular florets, or about 10 minutes for riced cauliflower.
Yes! Make it up to 3 days ahead and keep it in an airtight container in the fridge. Reheat it on the stovetop or in the microwave with a splash of broth or vegan butter, and stir well before serving.
More Delicious Ways to Enjoy Cauliflower
Vegan Side Dishes
Roasted Cauliflower with Lemon and Herbs
Vegan Appetizers
Spicy Roasted Cauliflower
Vegan Sauces & Condiments
Cauliflower Alfredo Sauce (Vegan)
If you tried this vegan mashed cauliflower or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Vegan Mashed Cauliflower (Keto| Low-Carb)
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Video
Ingredients
- 1 cup (240 ml) vegetable broth such as Better Than Bouillon
- 1 cup (240 ml) water
- 1 teaspoon salt plus more to taste
- 1 large (3-pound / 1.4 kg) head cauliflower cut into ½-inch pieces (no need to keep the florets whole)
- 2 Tablespoons (28 g) vegan butter cut into chunks
- 1 teaspoon fresh thyme chopped
- black pepper freshly ground, to taste
Instructions
- In a large pot, bring the broth, water, and salt to a boil. Add the cauliflower and bring it back to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, until the cauliflower is very tender.
- Use a slotted spoon to transfer the cauliflower to a food processor. Add the vegan butter and 3 Tablespoons of the cooking liquid, and process until smooth. Add more liquid a little at a time if needed.
- Taste and season with salt and freshly ground pepper. Add the thyme and pulse until just combined. Serve warm.
Notes
- Add the cooking liquid a little at a time, since too much can make the mash thin.
- To save time, use pre-packed riced cauliflower and simmer it for about 10 minutes.
- Use white cauliflower. Purple cauliflower gives the mash an off texture.
- For more flavor, lightly sauté the cauliflower in a little vegan butter before simmering it, or roast it.
- Don’t undercook the cauliflower. It should be very tender, almost mushy, so it blends smooth and creamy.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
My kids loved your mashed cauliflower as a side dish. I just couldn’t believe my picky eaters ate it all! Thanks!
Love this! You know it’s a good one when the kiddos enjoy it too 🙂
This was soo good! I added in 1 tbsp of cream cheese. Next time will do less stock water as it became a bit too thin.
The addition of some v cream cheese sounds amazing!