Cream Cheese Mashed Potatoes w/ Gravy


Mashed Potatoes:

  • • 5 pounds Yukon gold potatoes
  • • 1 1/2 packages Follow Your Heart Dairy-Free Cream Cheese *room temperature
  • • 1 1/2 – 2 1/2 cups regular unsweetened almond milk
  • • 4 sprigs fresh rosemary
  • • 10 sprigs fresh thyme
  • • 5 roasted garlic heads
  • • Salt/pepper to taste
  • • 4 tbsp vegan butter


  • • 6 tbsp vegan butter
  • • 6 tbsp all-purpose flour (can use gluten-free)
  • • 1 1/2 cups apple cider
  • • 1 1/2 cups vegetable broth
  • • 6-8 fresh sage leaves
  • • Salt/pepper to taste
  • • 1 tbsp smooth Dijon mustard


Mashed Potatoes:

  1. Peel & Boil your potatoes in salted water, drain when fork-tender.
  2. In a small pot, add your almond milk, rosemary & thyme. Heat over medium heat until the milk is warmed through.
  3. Roast your garlic heads and allow to cool until you can handle them.
  4. Mash your potatoes, add in your room temperature cream cheese, vegan butter, roasted garlic, salt/pepper to taste, and mix. Slowly add in your almond milk (strain out the herbs), until you reach your desired consistency/creaminess.


  1. In a saucepot, add your vegan butter until melted. Then add in your flour, and whisk together. Cook over medium heat for 1-2 minutes.
  2. Slowly pour in your vegetable stock while constantly whisking. Then add in your apple cider, salt/pepper to taste, sage leaves, and Dijon mustard. Whisk until smooth.
  3. Bring to a boil & reduce to a simmer until you reach your desired thickness.

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