Creamy and delicious Mashed Carrots make for a great side dish on the table. You can serve them instead of mashed potatoes or mashed cauliflower. Season to your liking, savory or sweet.
To make our Mashed Carrots recipe you’ll only need a few ingredients and you can tweak on your flavor preference. If you like more of the traditional mashed potato flavors you can go with a simple butter, milk, and salt. If you want it to be on the sweeter side you can do milk, butter, cinnamon, and a little maple syrup or coconut sugar.
MASHED CARROTS INGREDIENTS:
- Carrots
- Nut Milk
- Vegan Butter
- Salt to taste
HOW DO I MAKE MASHED CARROTS?
Scrub the carrots clean using a vegetable brush, peel the carrots if desired, however it’s not necessary if scrubbed well.
Chop the carrots into chunks and then place them into a large pot with water. Bring the water to a boil and cook the carrots for 15 minutes or until fork-tender.
Once the carrots are cooked strain the water out of the pot. Pour the cooked carrots into your blender and then add in the butter, milk, and salt. Blend using the tamper tool and then serve as desired.
WHY USE A VITAMIX TO MASH THE CARROTS?
By using the Vitamix blender you get a smooth and creamy mashed carrots. When using the tamper tool you’re driving the ingredients into the blade without using too much liquid.
If you were to use any potato masher you’d have to slightly overcook the carrots so they mash well. Even then you’ll still get chunks of carrot which can be a bit harder than a starchy soft piece of potato. If you don’t have a Vitamix you can use any high-speed blender with a tamper tool or even your food processor.
I have tested all of my mashers, and none of them compare to making the carrots in the Vitamix.
Potato Mashers from left to right – 1, 2, 3
CAN I MASH POTATOES IN A BLENDER?
While we recommend mashing carrots in a blender, we do not recommend doing it with potatoes. Potatoes, unlike carrots, are very starchy. Blending the potatoes in a blender will cause them to become very gluey.
CAN I USE FROZEN CARROTS OR CANNED CARROTS?
We highly recommend using fresh carrots for this recipe.
CAN I SAVE LEFTOVER MASHED CARROTS?
Yes, you can save leftover carrot mash for 3-4 days or even freeze up to 4 months.
SERVING SUGGESTIONS:
One way we’ve really enjoyed this is making our vegan black bean burgers as vegan meatloaf or vegan Italian meatballs and then serving with the mashed carrots and steamed broccoli. You can serve them with any recipes you’d serve with mashed potatoes. This is also a great carrot puree to use for plating a fancy meal.
MASHED POTATO RECIPES:
- Vegan Mashed Potatoes
- Purple Mashed Potatoes
- Vegan Mashed Potatoes with Fried Onions and Coconut Oil
- Chipotle Mashed Sweet Potatoes
RECIPE NOTES:
- Our recipe is vegan using plant-based milk and butter, you can adapt to your diet preference.
- Try making them without the butter, more milk, and a little salt and cumin, so spread over meatloaf.
- Flavor to your liking, make savory or sweet.
- Only use fresh carrots, we recommend using whole carrots over baby carrots.
- Refrigerate for 3-4 days or freeze up to 4 months.
Mashed Carrots
Ingredients
- 1 1/2 lbs carrots
- 1/3 cup vegan butter
- 1/2 cup macadamia nut milk
- 1 pinch salt
Instructions
- Scrub the carrots clean using a vegetable brush, peel the carrots if desired, however it's not necessary if scrubbed well.
- Chop the carrots into chunks and then place them into a large pot with water. Bring the water to a boil and cook the carrots for 15 minutes or until they are fork-tender.
- Once the carrots are cooked strain the water out of the pot. Pour the cooked carrots into your blender and then add in the butter, milk, and salt. Blend using the tamper tool.
- Serve carrots as desired.
Notes
- We use plant-based milk and butter, you can adapt to your diet preference.
- Try making them without the butter, more milk, and a little salt and cumin, delicious spread over meatloaf.
- Flavor to your liking, make savory or sweet.
- Only use fresh carrots, we recommend using whole carrots over baby carrots.
Nutrition
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