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Creamy, Comforting, and Completely Vegan
Craving mashed potatoes and gravy but dreading the chaos of last-minute cooking? We’ve all been there juggling multiple pans while guests hover and ask, “Is it ready yet?”
That’s exactly why this easy vegan mashed potatoes + gravy recipe is my go-to lifesaver. Silky, fluffy potatoes meet rich, savory gravy all completely dairy-free and, best of all, make-ahead friendly. No stress, no overflowing sinks, just smooth, comforting mash and gravy that feel like a warm hug on a plate.
For more simple, make-ahead vegan holiday dishes, check out my Easy Vegan Thanksgiving & Christmas Cookbook 55+ festive recipes ready in 30 minutes or less, all with 10 ingredients or fewer and prep-ahead tips to make hosting stress-free.
Why You’ll Love This Recipe
- Make-Ahead Friendly: Prepare both the mashed potatoes and gravy a day or two ahead for stress-free serving.
- Simple Ingredients: Pantry staples, nothing fancy required.
- Totally Vegan: No butter or cream, but still rich and indulgent.
- Perfect Anytime: Works for a holiday feast or a cozy weeknight dinner.
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Ingredients You’ll Need
For the Mashed Potatoes:
- 3 lbs Yukon Gold potatoes (or Russets for fluffier mash)
- 3–4 tbsp vegan butter (Earth Balance, Miyoko’s, or similar)
- ½–¾ cup unsweetened plant milk (oat or soy for creaminess)
- 2–3 cloves garlic, roasted or sautéed (optional but highly recommended)
- Salt & black pepper, to taste
- Optional: a pinch of onion powder
For the Vegan Gravy:
- 3 tbsp olive oil or vegan butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 ½ cups vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tsp dried thyme
- ½ tsp smoked paprika (optional for depth)
- Salt & pepper, to taste
Step-by-Step Instructions
1. Cook the Potatoes
Peel (or leave the skins on for a rustic mash) and chop potatoes into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes.
Pro tip: Drain the potatoes thoroughly waterlogged potatoes = gummy mash.
2. Mash It Up
Return the potatoes to the pot or a mixing bowl. Add vegan butter and warm plant milk a little at a time. Mash until smooth and fluffy. Season with salt and pepper to taste.
Tip: Warm the plant milk first cold milk cools the potatoes too quickly.
3. Make the Gravy
Heat oil or vegan butter in a medium saucepan over medium heat. Sauté onion and garlic until golden and fragrant. Sprinkle in the flour and cook 1–2 minutes to form a roux. Slowly whisk in vegetable broth, stirring constantly.
Add soy sauce, thyme, and smoked paprika. Simmer 5–7 minutes until thickened. Taste and adjust seasoning as needed.
4. Make It Ahead
- Mashed Potatoes: Cool and store in a baking dish, covered in the fridge. Reheat at 350°F (175°C) for 20–25 minutes, adding a splash of plant milk if needed.
- Gravy: Store in a jar or airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a little broth to loosen if thickened.
Tips for the Creamiest Vegan Mashed Potatoes
- Use Yukon Gold potatoes for naturally buttery texture with minimal fat.
- Don’t overmix — too much mashing = gluey potatoes.
- Roast your garlic for a mellow, rich flavor.
- Keep mashed potatoes warm in the oven until serving.
Serving Ideas
- Pair with roasted vegetables for an easy weeknight meal.
- Serve alongside your holiday main dishes, like lentil loaf, seitan cutlets, or tofu roasts.
- Spoon gravy generously over everything potatoes, greens, or even steamed broccoli.
- Garnish with fresh chives or parsley for a pop of color.
Creamy, fluffy vegan mashed potatoes with rich, savory gravy comfort food that’s completely dairy-free, make-ahead friendly, and perfect for holidays or weeknights.
Notes (Make-Ahead Instructions)
- Mashed Potatoes: Assemble and refrigerate up to 2 days in advance. Reheat at 350°F for 20–25 minutes, stirring in plant milk as needed.
- Gravy: Store in a jar or airtight container for up to 3 days. Reheat on the stove with a splash of broth if too thick.
- Both potatoes and gravy freeze well for up to 2 months.
Why Make-Ahead Mashed Potatoes Are a Game Changer
Imagine a busy holiday dinner with five dishes vying for the oven. Instead of peeling potatoes while everyone waits, pop your pre-made mash into the oven stress gone! Reheated mashed potatoes taste just as good, sometimes even better, with flavors melding beautifully and gravy thickening to perfection.
Final Thoughts
If you’re searching for a simple, delicious vegan mashed potatoes + gravy recipe that’s stress-free and make-ahead friendly, this is it. Cozy, creamy, and comforting perfect for holidays, meal prep, or anytime you crave the ultimate comfort food.
✨ Don’t forget: Follow Recipes Garden on Pinterest for more easy vegan recipes!
FAQs About Vegan Mashed Potatoes + Gravy
1. Can I freeze vegan mashed potatoes and gravy?
Yes! Freeze mashed potatoes in an airtight container for up to 2 months. Gravy freezes well too just whisk when reheating.
2. How do I keep mashed potatoes creamy without dairy?
Use Yukon Gold potatoes, vegan butter, and a full-bodied plant milk like oat or soy. Cashew cream is also an excellent option.
3. Can I make oil-free mashed potatoes?
Absolutely! Skip the butter and use a splash of vegetable broth with plant milk for lighter mash.
4. What’s the best way to reheat mashed potatoes?
Add a splash of plant milk and cover the dish while baking or microwaving. This keeps steam in and prevents dryness.
5. Can I make the gravy gluten-free?
Yes! Substitute flour with a gluten-free blend or cornstarch.
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