Ingredients:
4 large potatoes
1 cup of mushrooms
1 cup of spinach
1/2 cup of unsweetened almond milk
2 tablespoons of vegan butter
2 cloves of garlic
1/4 cup of all-purpose flour
2 teaspoons of dried thyme
Salt and pepper to taste
Instructions:
Wash and peel the potatoes and chop into small pieces. Boil them in a large pot of water for 15-20 minutes, or until they are tender.
While the potatoes are boiling, heat a saucepan over medium heat and add the vegan butter. Once melted, add the chopped mushrooms and garlic. Sauté for 3-4 minutes.
In a small bowl, mix together the almond milk and flour. Pour the mixture into the saucepan with the mushrooms and stir to combine.
Add the dried thyme, salt, and pepper to taste. Let the sauce simmer for 5-7 minutes, or until it starts to thicken.
In the last minute of cooking, add the chopped spinach to the saucepan and stir to combine.
Drain the boiled potatoes and mash them with a potato masher or a fork.
Serve the mashed potatoes in a serving bowl and pour the vegan mushroom cream sauce over the top. Serve hot.
Enjoy your delicious and creamy vegan mashed potatoes with a flavorful mushroom cream sauce and spinach.
