Steps to Make Low Fat Zucchini And Sweet Potato Slice

Vegan Mashed Potatoes (Low-Fat)

Grate the sweet potato and zucchini in a food processor fitted with the shredding disc.

Recipe Summary Vegan Mashed Potatoes (Low-Fat)

I have recently gone vegan, which I love, but I missed one of my favorite things, mashed potatoes. I decided to create a simple vegan and soy-free recipe for the non-chef - me! So here it is - a nice base recipe if you are lactose intolerant (like my son) and/or vegan. Hope you like!

Ingredients | Low Fat Zucchini And Sweet Potato Slice

6 baby red potatoes, halved, or more to taste

¼ cup unsweetened almond milk, or more to taste

½ lemon, juiced, or more to taste

1 tablespoon soy-free buttery spread (such as Earth Balance®), melted, or more to taste

1 teaspoon minced garlic, or more to taste

½ teaspoon salt, or to taste

Directions

Bring a large pot of water to a boil. Add potatoes. Reduce heat to medium-low and simmer until potatoes fall apart with pierced with a fork, about 15 minutes. Drain.

Place potatoes in a deep bowl; mix lightly. Add almond milk, lemon juice, buttery spread, garlic, and salt. Mash to desired consistency.

These are not exact measurements - this is definitely a recipe to play around with - but I did use all the lemon juice!

You can also used a baked potato and a few baby red potatoes - this gives a chunkier texture, which I prefer.

Substitute any non-dairy milk for the almond milk if preferred.

Info | Low Fat Zucchini And Sweet Potato Slice

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Vegan Mashed Potatoes (Low-Fat)

Side Dish, Potato Side Dish Recipes, Mashed Potato Recipes,