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Mashed cauliflower in a small white bowl topped with chives.

Mashed Cauliflower (Vegan)

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
This Mashed Cauliflower is a healthy alternative to mashed potatoes and filled with flavorful garlic, leeks, chives, and thyme. It's also easy to whip up in just 20 minutes!


  • 1 medium head white cauliflower - (discard core and leaves and break into florets)
  • 1/4 cup unsalted vegetable broth - or can use 1 tablespoon olive oil
  • 3 garlic cloves - minced
  • 1 leek - trimmed and chopped fine  
  • 2 tablespoons nutritional yeast
  • 1 tablespoon vegan butter - optional
  • 1/2 cup unsweetened almond milk
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper


  • To begin, fill a large pot with water and bring to a boil over medium-high heat. Once boiling, add the cauliflower and boil for 10-15 minutes or until soft. Drain and leave the cooked cauliflower sitting in a colander in the sink to let any steam escape (note: this helps the puree to be smoother and not mushy).
  • Meanwhile, in a medium skillet, heat the unsalted vegetable broth (or olive oil if desired) over medium heat. Add the minced garlic and finely chopped leeks, and cook for about 3-4 minutes or until the leeks are tender, stirring occasionally. Add to a food processor.
  • Then to the food processor, add the nutritional yeast, vegan butter, almond milk, chives, thyme, salt, and pepper.
  • Once the cauliflower has let out all the steam, add to the food processor. Starting on low power, start blending and increase speed until creamy. You may need to stop the processor and stir in case some of the florets get stuck at the top. This recipe makes about 4 cups mashed cauliflower, or roughly 1 cup per serving. Taste and add salt, pepper, or additional nutritional yeast as desired. Store in an airtight container in the fridge for 2-3 days.


  • The nutritional information below does not include the olive oil.
  • The serving size will vary a little depending on the size of your cauliflower head. 
  • To get a smooth puree, I recommend using a food processor (as noted in this recipe). Or, you can also try a high powered blender, although it won't have as much room to spin around so you may have to stop, stir and blend a few times until it's smooth. Or you can also use an immersion blender. If you prefer a more textured mash (not as smooth), you can add all ingredients to a large bowl and mash use a potato masher.
  • Make sure all of the steam escapes the cauliflower after boiling. I leave it in the sink for a few minutes after boiling (in a colander) before adding it to the food processor.
  • This basic mashed cauliflower recipe is one that I generally use as a side dish to many dishes, including my One-Pot Lentil Curry w/ Peas (+ Instant Pot Option). Feel free to make it a fuller meal by adding Mushroom Gravy on top of the mashed cauliflower (and sweet corn!).
  • You can swap out fresh rosemary for the thyme. Or add more vegan butter or even vegan sour cream or cream cheese to make it extra creamy.


Serving: 1cup | Calories: 181kcal | Carbohydrates: 18.4g | Protein: 18.4g | Fat: 3.1g | Sodium: 439mg | Sugar: 3g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick