Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root

By: Molly Patrick

Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 4-6 servings, black peppercorns, celery root, celiac, contributed, cook 15 min, dairy free, dill, garlic bulb, gluten free, green onion, low carb, medium, modern, nutritional yeast, onion powder, plant-based, prep 60 min, pressure cook, raw cashews, rice vinegar, roasted garlic sour cream, salt, side dish, thyme, vegan, vegetable stock, vegetarian, water, yukon gold potatoes

prep icon Prep Time
60 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
Ingredients
  • 1 batch Roasted Garlic Sour Cream
  • 1 cup vegetable stock
  • 2 pounds Yukon gold potatoes
  • 1 medium-sized celery root
  • 1/2 teaspoon thyme
  • 1 green onion
  • 1 garlic bulb
  • 1 heaping cup raw cashews
  • 2 tablespoons rice vinegar
  • 1/2 cup Water
  • 3 tablespoons nutritional yeast
  • 1 teaspoon dill
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • black peppercorns
Instructions
  • 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.
  • 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.
  • 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.
  • 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.
Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root image 1Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root image 2Plant Based Roasted Garlic Sour Cream Mashed Potatoes and Celery Root image 3

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