Home › Recipes › Vegan cassava mash with onionsVegan cassava mash with onions Vegan mash made from hearty cassava, topped with onions and walnuts. Completely plant-based, gluten-free and a good dinner. The maple-caramelised onions add a gentle sweetness.
At a glance Serves 2 Prep time: 15 min Cooking time: 30 min Total time: 45 min Calories: 440 kcal per serving Protein: 5 g Fat: 16 g Carbs: 68 g Ingredients 400g cassava 2 onions 1 tbsp maple syrup 2 tbsp walnuts 2 tbsp olive oil 100ml almond milk 1 pinch of nutmeg Method You’ll need: frying pan · saucepan · chopping board · knife · sieve
Peel the cassava root very thickly, cut out the tough fibre and dice the flesh. Cook the cassava in plenty of salted water for about 25 minutes until soft. Peel the onions, chop roughly and fry in a little olive oil. Pour the maple syrup over the onions and let them caramelise for a few minutes. Pour the water off the cassava and mash it with the almond milk, olive oil and nutmeg into a purée. Spoon the mash onto plates, top with the onions and sprinkle with chopped walnuts. Good to know Fancy an exotic alternative to mashed potatoes? Cassava gives an incredibly soft, stretchy texture.
Swaps Cassava → parsnip or potato (more local)
Onions → leek (milder)
Almond milk → oat milk (a little sweeter; contains gluten unless certified gluten-free)
Cooking tips Cassava often has a woody fibre right in the centre. Be sure to remove it after peeling.
Storage Stored separately, the mash keeps in the fridge for up to three days.
Allergens Contains tree nuts (walnuts, almond milk). Pumpkin seeds can replace the walnuts.
Frequently asked questions How long does cassava mash keep in the fridge? Stored separately, the mash keeps in the fridge for up to three days.
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