I spent so long trying to think how to make some amazing creamy vegan mashed potatoes and really wasn't sure what the best option was. 1. Vegan butter/dairy-free spread - potentially not very healthy, and taste can really vary between brands. 2. Almond milk - too watery and not that creamy. 3. Coconut oil - too fatty and not creamy enough either. Then I remembered...blended soaked cashews! Which are: irresistibly creamy, luxuriously smooth, seriously velvety but not greasy. They're also neutral in flavour, and just all round absolutely perfect for this dish.