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Creamy mashed chickpeas have been piled on top of mashed potatoes with a generous sprinkle of parsley.
4 from 4 votes

Creamy Chickpeas & Mushrooms Over Mashed Potatoes

Author - Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yields: 4 servings


Vegan Mashed Yukon Gold Potatoes

  • 3 lbs Yukon gold potatoes, peeled and quartered
  • 3/4 cup non-dairy milk (more as needed)
  • 3 tablespoons vegan butter
  • salt and freshly ground pepper, to taste

Creamy Chickpeas & Mushrooms

  • 2 teaspoons olive oil (or a few tablespoons vegetable broth)
  • 1/4 cup chopped shallots (about 2 large or 3 medium shallots)
  • 2 cloves garlic, minced
  • 8 ounces sliced white or baby bella mushrooms (about 2 cups)
  • 1 teaspoon Braggs Liquid Aminos, tamari, or soy sauce
  • 1 3/4 cups vegetable broth, divided into 1/4 cup and 1 1/2 cups
  • 1/2 cup cashew cream*
  • 1 tablespoon all-purpose or gluten-free all purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2-3 teaspoons freshly squeezed lemon juice (to taste)
  • 1 1/2 cups cooked chickpeas (1 14.5-ounce can, drained and rinsed)
  • salt and freshly ground black pepper, to taste
  • optional: fresh, chopped herbs and/or vegan parmesan cheese, for topping


  • To make the mashed potatoes, bring a large pot of salted water to a boil. Add the potatoes and boil for 10-12 minutes, or until the potatoes are completely tender. Drain the potatoes and return them to the pot. Use a potato ricer or masher to mash them. Add the non-dairy milk and vegan butter and continue mashing until the potatoes have a consistency that you like, adding more non-dairy milk if needed. Season to taste with salt and pepper and set the potatoes aside.
  • To make the creamy chickpeas & mushrooms, heat the oil or broth in a large, roomy skillet (preferably non-stick) over medium low heat. Add the shallots. Cook for 2 minutes, or until the shallots are clear. Add the garlic and cook for 1 minute more, stirring frequently. Add the mushrooms, 1/4 cup vegetable broth, and the tamari. Cook, stirring often, until the mushrooms have released all of their juices and are completely tender (about 6-8 minutes).
  • Add the remaining broth and cashew cream to the skillet. Stir well. When the liquid is heated through, transfer a ladle of it (about 1/3-1/2 cup) to a small bowl and whisk it together with your flour to create a slurry. When the slurry is smooth and has no visible lumps, pour it back into your skillet and stir everything well. Continue to cook the whole mixture for a minute or two, until the sauce has thickened. Then, stir in the dried thyme and rosemary, lemon, and chickpeas. Taste and add salt and freshly ground pepper as needed.
  • To serve, divide the mashed potatoes onto plates (about 1 heaping cup per person) and top with a generous spoonful of the chickpea and mushroom mixture. Garnish with fresh herbs and/or vegan parmesan cheese, if you like. Enjoy!


As a substitute for cashew cream, you can use unsweetened vegan cashew or almond yogurt or full-fat coconut milk from the can.