Elevate your sausage and mash with this plant-based twist. Add an oompfh of flavour to creamy potatoes with garlic and herb vegan cheese alongside wholegrain mustard.
2 large potatoes,
90g Garlic & Herb Vegan Cheese
1 large tsp wholegrain mustard,
Oat milk ,
Sea salt & pepper,
Chop potatoes into small pieces and add to boiling water with a big pinch of salt. Keep boiling until soft.
Once cooked, drain the potatoes, and put back in a large saucepan on a very low heat. Add a large boil until soft. Once soft, drain and start mashing with a large tbsp of vegan butter.
Once this has melted through, crumble in the Herbi and a big splash of milk. Keep mashing this together, before adding mustard, sea salt and pepper to taste (and more Herbi if you want it extra creamy!).
Add extra milk if needed and keep mashing until you’ve got your desired consistency (we left ours chunky but keep going until it’s super smooth if you prefer).
Serve with vegan sausages, greens & onion gravy.