Mashed Yuca (Cassava Mash)(Vegan)

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.

Course Appetiser

Cuisine Caribbean

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 454kcal

Author Charla

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 ½ 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