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Creamy and flavorful plant-based mashed carrots recipe, ready in 20 minutes, it’s a perfect side for any meal.
I can eat carrots daily, in salads, grilled, or raw with hummus. However, my favorite way to enjoy them is these mashed carrots. It has that perfect balance between sweet and savory, and it is super tasty, creamy, colorful, and vibrant.
The first time I prepared this side was on some holiday years ago. Since then, I have included it on my favorite sides since it’s easy and quick to make, and everyone loved it.
HOW TO PREPARE THESE MASHED CARROTS
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This recipe only takes about 20 minutes, and you only need carrots to make it. The rest of the ingredients are flexible regarding your taste, favorite seasonings, herbs, and how you love the texture.
KITCHEN EQUIPMENT
To prepare these delicious mashed carrots at home, the tools we need are super simple:
- Chef Knife and chopping board.
- A medium/large cooking pot or Dutch oven.
- And if you want a creamy texture of the mashed carrots, you’ll need an immersion blender.
I prefer to use an immersion blender to make the mashed carrot creamier. However, you can use a potato masher; the mashed carrots will have more texture and be less smooth.
INGREDIENTS
Here is a list of everything you will need to make these mashed carrots:
- Carrots: the star of the recipe, of course.
- Onion: for sautéing and adding extra flavor to the preparation.
- Vegetable Broth (low-sodium): for cooking the carrots. You could also use water; however, the vegetable broth gives more flavor to the preparation. Optionally, the carrots can be cooked by roasting or steaming them.
- Unsweetened plant-based milk: we include it to add more creaminess to the final texture.
- And for extra flavor, Garlic powder, Nutritional yeast, and salt and pepper to taste.
- For serving, we are using fresh parsley.
DIRECTIONS WITH PICTURES
To prepare these mashed carrots, we need to chop onion and carrots; if you want them to cook quicker, you must cut them into small pieces.
In a large pot, sauté the onion and then the carrots.
Then add vegetable broth, and simmer for 10-15 min, or until the carrots are fork-tender.
Drain the liquid, and add plant-based milk, garlic powder, nutritional yeast, and salt and pepper.
Use an immersion blender to puree and mix the ingredients.
Serve it warm with some parsley on top.
What you’ll love about this recipe? Well, it’s:
- Easy and simple to prepare.
- Creamy.
- Savory and sweet.
- Comforting and delicious.
- A versatile side.
- Great for any meal and occasion.
Let’s prepare these mashed carrots!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
MASHED CARROTS EASY RECIPE
Equipment
- 1 knife
- 1 chopping board
- 1 Soup Pot
- 1 Immersion blender (optional)
Ingredients
- 1 yellow onion Medium size.
- 2 pounds carrots Around 900 g, peeled and washed.
- 2 ¼ cups vegetable broth Low sodium.
- ½ cup plant-based milk Unsweetened. I’m using organic soy milk.
- ½ tsp garlic powder
- Salt and pepper to taste
- 1 tbsp nutritional yeast Optional.
- ¼ cup fresh parsley For serving.
Instructions
- Chop the onion and cut the carrots into small pieces.
- In a large pot, sauté the onion with some water and a pinch of salt until translucent. Then add the carrots, and sauté for 2 minutes.
- Pour in the vegetable broth* and bring to boil over medium-high heat. Reduce to medium-low heat, and let it simmer for 10 to 15 minutes, with a lid on, or until the carrots are fork-tender; drain**.
- In the pot with the drained carrots and onion add plant-based milk, garlic powder, salt and pepper to taste, and nutritional yeast (if using).
- Use an immersion blender to puree the ingredients***.
- Serve warm with some parsley as toping.
Notes
- *If you don’t have or want to use vegetable broth, you can substitute it with water. However, vegetable broth gives much more flavor to the mashed carrots.
- **Use the drained carrots and onion water in your next soup.
- ***I prefer to use an immersion blender to make the mashed carrot creamier. However, you can use a potato masher; the mashed carrots will have more texture and be less smooth.
- Leftover mashed carrots can be stored in the fridge, in an airtight container, for up to 4-5 days.
- You could also freeze leftovers and store them in the freezer for up to 3 months.
WAYS TO ENJOY THESE MASHED CARROTS
Serve it warm with some fresh parsley or any other herbs on top.
It also works as a replacement for mashed potatoes on this Vegan Shepherd’s Pie.
It’s an excellent option as a side for so many main dishes:
- Vegan Holiday Roast
- Easy Gluten-Free Vegan Meatballs.
- Chickpea Loaf Recipe.
- Argentine Vegan Lentil Stew.
- Lentil Loaf.
I made these tonight and I loved them. I had to switch the vegetable broth with beef broth and I did not have nutritional yeast, but overall, they were tasty tasty!
I’m so glad to hear you loved the recipe. I’m planning to include more mashed veggies options soon. Thanks for trying the recipe and sharing your experience.