sliced green onions, vegan cheese, vegan sour creamfor topping (optional)
Heat a large pot or Dutch oven over medium-high heat. Once hot, add one tablespoon butter. Once melted, add the carrots, celery, onion and salt. Sauté until softened, about 8-10 minutes. Once softened, add garlic and sauté a minute more.
Add remaining 2 tablespoons vegan butter. Once melted, sprinkle in 3 tablespoons flour. Cook for about 2 minutes, whisking frequently, to lightly brown the flour.
Slowly whisk in vegetable broth, whisking continuously to prevent clumping. Stir in coconut milk and soy sauce.
Bring to a boil over high heat. Once boiling, reduce to a rapid simmer (medium high heat) and cook until potatoes are fork tender, about 15-20 minutes.
Once potatoes are cooked through, mash with a potato masher or puree with an immersion blender to desired consistency. Stir in nutritional yeast and freshly ground pepper. Taste for salt. Serve topped with sliced green onions, vegan cheese and vegan sour cream. Enjoy!
Potatoes: I leave skins on the potatoes but you can peel them if you prefer.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days.
Reheating: Add a splash of vegetable broth to loosen before reheating. Reheat single servings in a microwave for about 2 minutes. Reheat on the stove-top over medium heat until warmed through.