Learn how to make mashed yuca from the yuca root which is also known as cassava. This side dish is the perfect tropical alternative to mashed potatoes. It's creamy, cheesy and incredibly tasty.
Jump to:
This recipe is for my mash lovers who are looking for something more than the typical mashed potatoes.
I'm a mashed sweet potato kind of girl but I'm also open to venturing outside of the box to try other variations of mash.
This mash is made from yuca which is also known as cassava root. Yuca is simply the Spanish name while cassava is the English term for it, it's the same thing.
This root vegetable is very popular is in Caribbean, Latin and African cuisines so its something that I grew up eating and really enjoy.
If you haven't tried yuca before then I'm even more excited for you. It's like the big sister to mashed potatoes.
While it does have a similar dense texture and it's a starchy vegetable. The flavour is quite mild, slightly nutty with a subtle hint of sweetness.
You can roast, steam, fry or even grill it, you can even make it into chips.
However, when cooked it makes the best velvety smooth and creamy mash which pairs so well with meat, seafood, vegan produce or just as a stand alone dish.
It's really easy to make especially if you're using frozen yuca/cassava because you don't have the hassle of removing the waxy tough peel along with the fibrous core.
With that being said, whether you use fresh or frozen yuca, the end results will be the same.
All you have to do is boil the vegetable until it is tender, break it down with plant based milk to make a creamy mash and then add your add ins - nutritional yeast, herbs and spices and that's it.
It's a very simple and straight forward recipe that goes well with so many dishes.
Ingredients you will need
- Yuca - This is also known as cassava root, you can use fresh or frozen but there is no substitute for this.
- Almond milk - This helps to breakdown the cassava after it has been boiled and helps to make the mash.
- Nutritional yeast - This is what gives the mash the cheese flavour, it's vegan friendly without having to use pseudo cheese.
- Vegan butter/pink salt - To enhance the taste.
- Chadon beni/thyme - These are my favourite Caribbean herbs that I like to use.
- Garlic/onion granules - These are spices I like to use to optimise the flavour.
The steps
- If you are using fresh yuca, remove the tough peel with a vegetable peeler or a knife then cut the yuca into chunks (make sure to remove the fibrous core in the middle).
- If you are using frozen yuca, simply move onto the next step.
- Fill a large saucepan with water, add ยฝ teaspoon of pink salt then bring to the boil.
- Carefully add the yuca (make sure there is enough water to cover the yuca).
- Once boiled, reduce to medium heat.
- Cook the yuca until it is soft and tender (frozen yuca will cook quicker than fresh yuca) use a fork to determine its readiness, it should prick with ease and the colour should turn from solid white to a translucent colour).
- Once cooked drain off the water.
- Place the yuca in a medium sized bowl.
- Use a fork, potato masher or a hand held blender to breakdown the yuca pouring in the almond milk slowly at the same time to create a creamy consistency (you might not need all of the almond milk.
- Add the nutritional yeast, vegan butter, onion/garlic granules, thyme, chadon beni and pink salt and mix until fully incorporated.
- Do a taste test and add additional herbs and spices, if needed.
Notes and tips
- This is a freezer friendly recipe (can freeze for up to one month) be sure to thoroughly thaw it out before re-heating.
- You can use fresh or frozen yuca, however, it is much easier to work with frozen yuca as no peeling is required.
- The amount of almond milk listed is an estimate, you may not need all of it.
- Feel free to use coconut milk or another plant based milk if you want to.
- Any leftovers should be stored in an airtight container for up to 24 hours.
- It is best to mash the yuca after it has been cooked/drained because as it cools down too much it will be more difficult to work with.
- Be sure to add the almond milk gradually while mashing to control the consistency, you can always add more milk if needed.
- Remember to do a taste test and add more seasoning if needed.
More cassava/yuca recipes
- Vegan Cassava Flour Pancakes
- Yuca Chips
- Cassava Pone
- Cassava Balls
- Cassava Dumplings
- Air Fryer Yuca Fries
- Yuca En Escabeche
- Yuca Con Mojo
More mash recipes
- Dominican Mangu (Mashed Green Plantains)
- Roasted Mashed Breadfruit
- Mashed Sweet Plantains
- Dairy Free Mashed Sweet Potatoes
- Green Banana Mash (Green Fig)
- Caribbean creamy mashed potatoes
- Jamaican Yam Mash
**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**
Mashed Yuca (Cassava Mash)(Vegan)
Ingredients
To boil the yuca
- 2 lb yuca (907g)
- ½ teaspoon pink salt
To make the mash
- ½ cup almond milk (188ml)you might not use all of the almond milk
- ½ cup nutritional yeast (22g)
- 3 tablespoon vegan butter
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1½ teaspoon thyme
- 1½ teaspoon chadon beni
- 1 teaspoon pink salt
Instructions
- If you are using fresh yuca, remove the tough peel with a vegetable peeler or a knife then cut the yuca into chunks (make sure to remove the fibrous core in the middle).
- If you are using frozen yuca, simply move onto the next step.
- Fill a large saucepan with water, add ยฝ teaspoon of pink salt then bring to the boil.
- Carefully add the yuca (make sure there is enough water to cover the yuca).
- Once boiled, reduce to medium heat.
- Cook the yuca until it is soft and tender (frozen yuca will cook quicker than fresh yuca) use a fork to determine its readiness, it should prick with ease and the colour should turn from solid white to a translucent colour).
- Once cooked drain off the water.
- Place the yuca in a medium sized bowl.
- Use a fork, potato masher or a hand held blender to breakdown the yuca pouring in the almond milk slowly at the same time to create a creamy consistency (you might not need all of the almond milk.
- Add the nutritional yeast, vegan butter, onion/garlic granules, thyme, chadon beni and pink salt and mix until fully incorporated.
- Do a taste test and add additional herbs and spices, if needed.
Video
Notes
- This is a freezer friendly recipe (can freeze for up to one month) be sure to thoroughly thaw it out before re-heating.
- You can use fresh or frozen yuca, however, it is much easier to work with frozen yuca as no peeling is required.
- The amount of almond milk listed is an estimate, you may not need all of it.
- Feel free to use coconut milk or another plant based milk if you want to.
- Any leftovers should be stored in an airtight container for up to 24 hours.
- It is best to mash the yuca after it has been cooked/drained because as it cools down too much it will be more difficult to work with.
- Be sure to add the almond milk gradually while mashing to control the consistency, you can always add more milk if needed.
- Remember to do a taste test and add more seasoning if needed.
Nutrition
Leave a Reply