I’ve never been a big fan of artificial or altered food substitutes. One of the hardest and last things for me to eat in “moderation” is cheese. Just like real butter, cheese makes everything better. It’s smooth, creamy and best when gooey. Unfortunately, many people have dietary restrictions that are dictated by allergies or health conditions. So, finding suitable substitutes for our favorite go-to foods can be challenging. If you are adamant about being dairy-free, lactose-free and/or soy-free – (each signified by a particular color for easy identification at the grocery store) – you may want to consider Go Veggie! as a quality substitute. It doesn’t melt as good as dairy-based cheese, but the flavor is there and so is the rich and creamy smoothness of their cream cheese that I very handedly devoured with some pita chips.
If you need a delicious side dish to take with you to a “meat-eaters” gathering, want to be mindful of those with dietary restrictions and allergies, make today’s recipe and enjoy the compliments!
Vegan mashed potatoes and cauliflower with roasted peppers and caramelized onions
(Full disclosure: I sampled a collection of Go Veggie! products. However, all of my reviews, opinions and/or other commentary expressed here are my own and based on my experience with a product. I am not affiliated with any of the brands mentioned in my column nor do I endorse them and they do not endorse me.)
- 1 tsp olive oil
- 2 medium yellow onions, chopped
- 2 1/2 lb. russet potatoes, peeled and cut into 3/4-inch cubes
- 1 1/4 lb. cauliflower, cut into small florets
- 1/4 cup + 1 tbsp almond milk
- 3 oz. GO Veggie! Dairy Free, Vegan Classic Plain Cream Cheese Alternative
- 1 roasted red pepper, chopped
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Heat the olive in a large skillet over medium heat.
- Add the onions and cook, stirring occasionally, until the onions are golden brown.
- Place cubed potatoes and cauliflower florets in a large saucepan and cover the vegetables with cold water.
- Bring to a boil and cook until the potatoes and cauliflower are tender when pierced with a fork, about 15 minutes.
- Drain the vegetables, return to saucepan and set over medium heat, stirring the potatoes and cauliflower until dry, 1 to 2 minutes.
- Using a food mill, potato ricer, hand mixer or potato masher, mash the potatoes with the almond milk to remove the large lumps.
- Add the cream cheese to the potatoes and continue to mash until the potatoes are smooth and the cream cheese is incorporated.
- Stir the caramelized onions and roasted peppers into the mashed potatoes.
- Season with salt and pepper and serve.