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creamy vegan mashed parsnips by Cook Veggielicious

Creamy vegan mashed parsnips

Mashed parsnips are a delicious accompaniment to a roast dinner, whether at Christmas time or any other time of year. My recipe for creamy mashed parsnips is suitable for vegans and is so moreish.
Course Side Dish
Cuisine British
Keyword mashed parsnips
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 197kcal
Author Cook Veggielicious


  • 750 g parsnips
  • 50 ml dairy free milk I used almond
  • 2 tablespoons dairy free butter
  • 1 teaspoon dried thyme
  • Pinch nutmeg
  • Salt and pepper to taste


  • Peel your parsnips.* Chop into bite sized pieces and place in a pan of water.
  • Bring to the boil and cook until soft.
  • Drain well and return to the pan.
  • Add the milk, the butter, the thyme and nutmeg to the cooked parsnips. Mash well until smooth.
  • Taste and season with salt and pepper.


*If they are large you will need to cut out the thick woody core - this isn’t necessary for young or baby parsnips.


Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 71mg | Potassium: 724mg | Fiber: 9g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 1mg