Creamy mushroom gravy.
Fluffy cauliflower mashed potatoes.
The two together make the perfect pair.
I’ve always loved mashed potatoes and gravy but the kind that I like are surely artery clogging. Not so with this recipe. It’s completely vegan, heart healthy, and packs three servings of vegetables. Plus, it’s so easy to throw together, requiring about 30 minutes total, that it’s perfect for fancy weeknight meals and special occasions alike. If you’re vegan or vegetarian, this would be great alongside grilled corn and perhaps a lentil or tofu-based entree. I preferred mine with grilled chicken. But really, it would pair well with just about anything mashed potatoes do.
What do they taste like? The mashed potatoes with cauliflower are light and fluffy, and the mushroom gravy is the hearty, flavorful sauce that melds it all together. I think I’m in veggie heaven.
Cauliflower Mashed Potatoes with Mushroom Gravy
Ingredients
- 4 ounces white or cremini mushrooms (chopped) (4 ounces equals ~3/4 one small container)
- 3 Tbsp vegan butter (divided)
- 1 Tbsp minced shallot (optional)
- 1 cup veggie stock (DIY or store-bought)
- 2 heaping Tbsp unbleached all-purpose flour (sub all purpose gluten-free flour or cornstarch for GF option)
- 1 pinch each salt, pepper, and dried or fresh thyme (chopped)
- 5 red skin potatoes (washed and scrubbed)
- 1/3 head cauliflower (chopped)
Instructions
- In a large saucepan, cover potatoes with water and bring to a boil. Reduce heat to a low boil and cook until a knife inserted slides off easily.
- In the meantime, add the cauliflower to a strainer or veggie steamer and place on top of the potatoes in the saucepan to cook at the same time. Cover with a lid to steam.
- Once both are soft and cooked through, transfer to a bowl and mash with a potato masher, adding salt and pepper and 1 Tbsp of vegan butter to season (amount as original recipe is written // use 1/3 total amount of butter if altering batch size). Set aside and cover to keep warm.
- In a skillet over medium to medium-high heat, melt the remaining vegan butter (2 Tbsp as original recipe is written). Add the shallot and mushroom and cook for 10 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.
- Stir in the flour with a whisk and reduce heat to medium. Cook for another minute or two.
- Slowly add veggie broth while whisking to reduce clumps. Then add in the thyme and whisk again.
- Reduce heat to simmer and continue to stir until it reaches desired thickness – about 5-10 minutes. If it appears too thin, add a touch more flour and whisk. If it’s too thick, add more broth.
- Season with salt and fresh ground black pepper to taste. Serve over cauliflower mashed potatoes. Store leftovers in the fridge in an air-tight container for up to a few days.
Notes
*Recipe adapted from about.com
Milly says
Are the mashed potatoes/cauliflower on their own freezer friendly (without the gravy)? I was thinking of using them to top my shepherds pie but I would like to freeze the tray.
Thank you!
We don’t love the texture of mashed potatoes/cauliflower after freezing, but it can work. On a shepherd’s pie might be pretty delicious!
Nora says
This tastes amazing. However, I’m not clear on how one would stir flour into mushrooms using a whisk. I tried, but ended up with clumps. Endless additional whisking after adding the broth got rid of most. I get the need to cook the flour before adding the broth so that it loses the flour taste.
We’re so glad you enjoyed it, Nora! Thank you for sharing your experience! A wooden spoon is another option for that step. The video in this recipe shows a similar step. Hope that helps!
Gabrielle Hoffman says
This is the best recipe! I have sent this recipe to so many of my family and friends and it’s become a staple in their rotation too. I often double the gravy recipe because it gets devoured in my home!
We’re so glad you enjoy it, Gabrielle! Thank you for the lovely review and for sharing with family and friends! xo
Liz says
Oh myyyyyy! So delicious! The only change I made was that I used shiitaki mushrooms instead. A+! I had it with roasted veggies and the vegan potato mash recipe from here. Yum!
Yum, that meal sounds amazing! Thank you for the lovely review, Liz!
Matt O says
This ok to make ahead the day before and reheat? Issues? I serve this for my gravy and my meat eaters love it. It is YUMMY!!!
Thanks, Matt! We think that would work well, they might not be quite as creamy but should be delicious!
Jodie says
Hi there. Just wondering if I could make this now for Christmas dinner and freeze it until we host? Trying to get ahead this year.
Thanks!
I think so but we haven’t tried it! It’s always best when fresh. Let us know if you try!
Elizabeth says
I made this last week. It’s a very good side dish. The gravy recipe is amazing, very rich and tasty. I’ll be using this gravy recipe in other recipes too.
We’re so glad you enjoyed it, Elizabeth! Thanks so much for the lovely review!
Lisa Brown says
This is the best mashed potatoes and gravy. You can’t detect the cauliflower and the gravy is so flavorful.
Whoop! We’re so glad you enjoy this recipe, Lisa! Thanks so much for the lovely review!
Corrine says
Delicious and simple mushroom gravy recipe.
I like to cook gluten free so I substituted 1 tbs of Arrowroot, for the 2 tbs of flour.
To avoid lumps, I wisked it into the cup of vegetable broth before stirring into into the mushrooms. Perfect, thick and creamy! Thanks!
Thanks so much for the lovely review and for sharing the modification, Corrine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Brooke says
I made your other Vegan mashed potatoes (without cauliflower) and combined the mushroom gravy from this recipe. Absolutely perfect! And so easy. I sprinkled in a pinch of Sage and Nutritional Yeast as well and it turned out amazing. Thank you!
Wendy says
The recipe sounds delicious, can you give me a substitute for the butter/margarine?
Others have used olive oil or coconut oil in place of it!
Samantha Davis says
I am really wanting to make this for Christmas, could I strain out the mushrooms at the end or purée them for the same flavor? I have some picky texture eaters.
Jenny says
Recipe doesn’t say to slice, chop, whatever the mushrooms. I was following along and dumped them into my butter whole and made a mess fishing then out to slice them.
Sorry for the confusion! We will look at clarifying that in the instructions.
Michael Little says
Have you ever made this without the mushrooms?
I am hosting Thanksgiving at my house this year and looking for ideas that my girlfriends daughter will like to make her feel welcome but she will not eat mushrooms.
Christina Piccoli says
I’m just reviewing the mushroom gravy as I used my own mashed potato recipe. The mushroom gravy is AMAZING!! My family eats it up. The one thing I added was a nice splash of marsala. It gives it just a little something extra.
Whoop! Glad to hear it, Christina!
Jackie says
This was amazing! It was my first time making any type of gravy from scratch and I was nervous that it would be a disappointment without a meat base. Boy was I wrong! It was so simple, quick to make, and delicious! I’ll be making this weekly.
Donella Edwards says
I can’t have dairy unfortunately so I was thrilled to find this recipe. Butter is better but unfortunately I can’t have it.
Donella Edwards says
I can’t have almonds. Have you ever tried coconut flour in your creamy mushroom gravy? I’m not a cook so I would love to hear because I want to try your dairy free recipe. Thank you!
Kristiina says
I made this for thanksgiving this year, it was amazing! I used dry shiitake mushrooms and it worked great. Thank you so much for the recipe.
Joanne says
Can this be made a couple days ahead?
Hi Joanne! That should work, store in the fridge in an air-tight container for up to a few days.
Mari says
What about adding a bit of sherry???
Katie says
Everyone in my house loved this! I did add some almond milk to the potato/cali mixture, but only because of kiddos. Its a keeper!
Hiu says
So decadent and delicious. I made the gravy with a medley of farmer’s market mushrooms. Shitake, oyster, and button mushrooms. It was addicting. Took a lot of will power to not eat the four person serving by myself.
Noelle says
Any recommendations for a vegan main dish to go with? :)
Marta says
Hi Noelle,
I just saw your question. You might try a Vegan Mushroom Wellington. The presentation is beautiful and the dish is very tasty. That is my main course for this Thanksgiving.
andrea says
instead of vegan butter one could use cocounut oil where there is pan cooking then a nut milk to fluff up the potatoes and cauliflower where she said to put it in for flavor. I also do not use vegan butter for that reason. I do appreciate that this recipe doesn’t kill any animals. Thanks for spreading the love. :)
Koral Lambert says
This is an amazing recipe! I used Bob’s Red Mill gluten free flour blend and surprisingly, it turned out perfectly. This is the first vegan gravy I’ve ever made and I did make my own broth for it, but even my grandmother who is a great cook (and not vegan) wanted the recipe.
You’re the best!
Kelly says
Can any gluten free flour be substituted in this recipe? Any recommendations?
I’d recommend cornstarch!
janet cade says
Whomever is there complaining about vegan marg being more artery clogging than b u tt er – I can barely say the word — is only thinking about me, Me and ME. Sometimes we eat for pleasure – sometimes for health, b u t – ALWAYS – let’s leave cruelty off of our plates and choose vegan options.
How about considering the animals in choices made. IF you are eating b u t t er (you made me say it again) you are still very much clogging away — also you are participating in BIG AGRO’s design to continue their abominations – raping cows – kidnapping babies – watching Mommy cows go crazy as babies are ripped away – boys go in veal pens – girls – get ready to grow up into rape victims themselves. We humans are supposed to be weaned by the usual age of 2. Please stop stealing milk from baby cows for taste buds. Vegan marg tastes fantastic. You don’t have to eat it every day or anything, b u t – when you do – let’s have a vegan conscience about it and not think just about my preferences – my stomach and my taste buds. There is MASSIVE CRUELTY involved in the food choices of Vegetarian and SAD (standard American diet) eaters. Please go Vegan. Dana provides AWESOME vegan recipes here!! Thanks Dana!!!
Cynthia Marie says
Thank you so much! This was wonderful tasting and so fast. I love quick and delicious recipes :)
Fan says
This is a beautiful day for doing this recipe; congratulations Dana. Have a nice day and thanks for the great idea.
Jeff says
I only made the mushroom gravy, but I paired it with a vegetarian Salisbury steak and it was the perfect combo. It’s reminded me of a delicious thanksgiving meal! The gravy was super easy and only took about 15 mins for the entire process.
I’m not a vegetarian or vegan, but your site has definitely encouraged me to consume less meat and see vegetarian/vegan cuisine in a whole new light. I’ve tried quite a few of your recipes and it’s been pretty awesome so far I must say! I don’t even miss the meat : )
Great work! : )
Jess says
THIS. IS. DELICIOUS.
Lauren says
Just made this and I’m in love! But I’m not sure if the nutritional info is right. I enter the recipe on MFP and I only got 177 calories for 4 servings. I may be wrong though. Thanks for the recipe!
Liz says
Going to make this tomorrow! Is veggie stock the same as broth??
Yes.
Felicia says
Wow this gravy is sooooo goooooood!!!
Chris says
These are wonderful! I did an old Dutch recipe and added carrots along with the potatoes. Mash all three and you have a wonderful combination! (And you can check off one more vegetable for the day!)
JoyfulGirl says
Are the mushrooms supposed to be chopped? From the recipe, it implies that they are kept whole, which doesn’t make sense because the point is to turn it into gravy. It says to reduce clumps with a whisk, but how to you do that when the mushrooms are whole?
Chopped!
Lisa says
Dana,
What’s the approximate size of the potatoes you use? I’m looking to increase the recipe for Thanksgiving and want to keep cauliflower to potato ratio similar to the original.
They were medium-sized!
Lisa says
Good to know! Thanks again. We’re looking forward to trying this one!
Graisy says
I just made this and it is delish!
Nadia says
I only used this recipe for the gravy (i had previously used another of her recipes for the mashed potatoes) and it was so good. Best gravy ever!!
I don’t know if it’s because I made my own vegetable stock or because mushrooms are the best or because you’re a genius but it was so great! I can’t wait for Thanksgiving(:
John says
I tried making the mushroom gravy (actually just finished doing it) and it’s looking and tasting great, thank you so much for the recipe :D
Wonderful – you may way to try this recipe next!
John says
Oh it looks reeeally great, I sure am going to try it soon, thank you so much, love your recipes :D
Jennie says
Tried this today. It was fast, easy and delicious! Thank you for the amazing recipe =D
Martha Mackay says
How large were the potatoes that you used for this recipe? Or do you know approximate weight?
Yanic says
Delicious! We can’t eat anything out of the Allium family here, so I sauteed minced celery instead of the shallots, nice tangy crunch. Very yummy recipe. Thank you!
Josh says
I really liked this gravy. I put them on another one of your mashed potatoe recipes and it was awesome!
Bo Johnson says
I make a similar potato/cauliflower combo, but use olive oil instead of vegan butter.
Like you, I use a lot of coconut oil, but for some recipes, such as this one, don’t want even the slight coconut undertones.
Just found your site, and love it.
Kayce says
Hi! Just wondering, do you think the gravy would turn out okay if I use your gluten-free flour instead of regular flour?
I’ve heard it works the same, so yes! Let me know how it goes.
Annette says
Love most of your recipes. Would love Beth’s cultured vegan sour cream recipe if possible please.
Keep up the good cooking!
Cait says
I’m making this recipe two ways today! First with blueberries and maple syrup, and for my dinner I’m going to have it with your mashed potatoes and cauliflower with mushroom gravy! (I SO EXCITED. Buying blue cornmeal for this was so much fun.)
Cait says
Whoops! Thought I was commenting on the blue cornmeal waffles. LOL. I’m a mess. :)
Beth Hornback says
Also, I make a cultured vegan sour cream at home if you’d be interested in the recipe/method. It’s based on soy milk and cashews as well.
I’d love to know!
Beth Hornback says
An important feature of cashew cream is that it thickens upon standing, which is one reason why it doesn’t keep long in the fridge. I’ve had the best luck taking the total amount of sauce I want, and making doing a 1:3 cashew/liquid ratio. I recommend using unsweetened plain non-dairy milk (I like Westsoy because it’s just soybeans and water, no added ingredients). It just adds to the overall creamy factor, but water still works just fine. I just throw a couple of cloves of garlic in when I’m blending the cashews and soy milk, along with some salt. It’s fun to experiment! Let me know if you find a version you like. Happy blending!
Such useful info! Thanks for sharing Beth!!
Beth Hornback says
I have two words for you. Okay, three. CASHEW GARLIC CREAM. No vegan butter can even come close to topping that mix-in. It’s my go-to these days.
Great idea, Beth! I’ve tried making a cashew garlic cream sauce recently and it’s not quite there yet. Any tips?!
Beatriz says
My coworker and I just made this with 11 5-8 year olds in our weekly cooking class. It was so simple and turned out divine! Not only did 9 of the 11 clean their plate, but the parents and caregivers also wanted their own plate! We love successful recipes, especially when it results in children eating yummy farmers market veggies, plus we got to add fresh thyme from our school garden :) Thank you!
So glad to hear it! Thanks for sharing, Beatriz!
Jackie says
Really good! Made with Portobellos instead. Thanks!
Abby J. says
This could very possibly make me add mashed cauliflower to my potatoes..I’ve been against it all along, but these look DELICIOUS!
And mushroom gravy? Is anything more delicious?
Allison Day says
I love mashed potatoes, but don’t make them very often since they’re not exactly good for you… but this sounds like something I can make and not feel guilty about! :D
Lisa says
This looks delicious! I have tried mashed cauliflower on its own, but I think it would be so much better with the potatoes mixed in. And that mushroom gravy just looks amazing!
Sarah says
This looks truly delicious. Modesty would have forbidden me from sitting down and eating a big ole’ bowl of mash and gravy. Now modesty can shove it. And I can eat!
Jess says
Oooo, Dana! These look incredible! I tried to do straight-up cauliflower mashed potatoes a couple weeks ago – I loved them, but my husband wasn’t sold. You’ve given me the perfect compromise!!!
Emily @ Hungry Delights says
My hubby LOVES creamy mash potato so this looks like a perfect meal compromise between what he wants and when I want to be healthier :)
Susan Pantle says
Looks really good!! Can’t wait to try!
Katy @ Katy's Kitchen says
I’ve never thought about mashing potatoes with cauliflower. This looks really delicious, I bet those mushrooms taste great with the potato + cauliflower combination
Eileen says
Hooray for potatoes and cauliflower! Such a perfect gravy vehicle. :) We usually only do mushroom gravy for Thanksgiving–but maybe that should change…
Emmy says
This looks amazing!
Ashley says
I have been wanting to make mushroom gravy for like a year now. Thanks for figuring it out for me! :) Love the combo of cauli + taters mashed together, especially with thyme. I’m coming over with my bowl + spoon.
Moni Meals & Fitness says
Oh Yum. Great recipe! I love doing half cauliflower and half potato. Great call on that mushroom gravy too!! Looks delicious.
Tieghan says
These look perfect. Creamy and just awesome. The mushroom gravy just puts them over the top!
Heather || Heather's Dish says
Comfort, thy name is Cauliflower Mashed Potatoes with Mushroom Gravy :) I think I could swim in a pool of that gravy every day of my life!
Maria Alison @ Ten at the Table says
Haha! You too?! :)
Laurelin says
This looks great! I may have missed it, but at which point do you add the shallot? I would assume it is in the gravy, is that correct? Thanks!
Yes! Just amended that in the recipe. Thanks for the catch! I forgot to put it in because it’s actually an optional ingredient. With or without, the gravy will turn out awesome :D