Cauliflower Mashed Potatoes with Mushroom Gravy

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Carton of fresh button mushrooms

Creamy mushroom gravy.

Bowl of cauliflower mashed potatoes surrounded by fresh mushrooms

Fluffy cauliflower mashed potatoes.

Skillet filled with a batch of our Mushroom Gravy recipe

The two together make the perfect pair.

Plate of Mashed Cauliflower Potatoes with Simple Mushroom Gravy for Thanksgiving

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.

Grabbing a bite of Mashed Potatoes with Mushroom Gravy

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.

Cutting board with a bowl and plate of Mashed Cauliflower Potatoes
Plate of Cauliflower Mashed Potatoes with Mushroom Gravy for a delicious vegan meal

Cauliflower Mashed Potatoes with Mushroom Gravy

Cauliflower mashed potatoes topped with a simple mushroom gravy that comes together in less than 10 minutes.
Author Minimalist Baker
Using a fork to pick up a bite of Cauliflower Mashed Potatoes topped with Mushroom Gravy
4.92 from 23 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Course Side
Cuisine Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 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)


  • 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.


*Nutrition information is a rough estimate.
*Recipe adapted from

Nutrition (1 of 4 servings)

Serving: 1 g Calories: 277 Carbohydrates: 41 g Protein: 6.5 g Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 420 mg Fiber: 5 g Sugar: 4.5 g

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My Rating:

  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Gabrielle! Thank you for the lovely review and for sharing with family and friends! xo

  2. 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!

  3. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks, Matt! We think that would work well, they might not be quite as creamy but should be delicious!

  4. 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.

  5. 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.

  6. Lisa Brown says

    This is the best mashed potatoes and gravy. You can’t detect the cauliflower and the gravy is so flavorful.

  7. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  8. 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!

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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!

  16. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joanne! That should work, store in the fridge in an air-tight container for up to a few days.

  17. 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!

  18. 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.

    • 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.

  19. 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. :)

  20. 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!

  21. 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!!!

  22. Fan says

    This is a beautiful day for doing this recipe; congratulations Dana. Have a nice day and thanks for the great idea.

  23. 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! : )

  24. 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!

  25. 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!)

  26. 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?

  27. Lisa says


    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.

  28. 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(:

  29. 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

  30. 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!

  31. 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.

  32. 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?

  33. 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.)

  34. 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.

  35. 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!

  36. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great idea, Beth! I’ve tried making a cashew garlic cream sauce recently and it’s not quite there yet. Any tips?!

  37. 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!

  38. 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?

  39. 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

  40. 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!

  41. 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!

  42. 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!!!

  43. 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 :)

  44. 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

  45. 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…

  46. 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.

  47. 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.

  48. 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!

  49. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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