MainsRocio Graves


MainsRocio Graves


Gosh, I can't even explain how excited I am to be writing this blog post. I FINALLY get to share with you again! I am both exhausted and content. Working to put this website together has been a labour of love, I hope you like it because I made it just for you! So what is this website about? Who is it for? Well, let me explain, It is a space where I will share my passion for plant-based foods with the aim to inspire people, just like you, who are new to this lifestyle. And why do I love plant-based foods? Because they changed my life. They transformed me and I want the same for you. 

I want to start this new online journey with one of my favourite recipes, one that I make a lot at home. I especially love to make it in big batches and eat it throughout the week, especially when I am really busy. Oh, and like many recipes, it tastes even better the next day. Heat it up with a little lemon juice and pinch of salt and you will be good to go. Creamy mashed potatoes with a cashew cheese sauce, say what?! I know, I also thought I'd never eat creamy mashed potatoes on a plant-based diet, but boy was I wrong! Substitute milk with almond milk and butter with cashew cheese and you are in for a treat. Oh, and before you even think about it, 'no, potatoes do not make you fat', they are good for you! 

Potatoes and sweet potatoes are a staple in my diet. I roast them, steam them, mash them, and blend them in soups. They are a perfect source of carbohydrates, so a perfect source of energy, and are very easy to digest. As for the cashew cheese sauce, I think I have no words! This recipe is probably one of my all time favourites and I make it very often, maybe more often than I should because it is very high in fat, which although it is healthy and necessary, I find that I have more energy when I eat foods that are lower in fat. But please, don't let this distract you from the deliciousness that is this sauce. Make it and tell me how much you love it. You might need a powerful blender such as a Vitamix to get it really creamy and cheesy. Otherwise I recommend that you soak the cashews overnight, that way they will blend a lot easier. 

Ok, lets get cooking!




|Makes 3-4 big sized side servings|

For the cashew cheese sauce

  • 1 cups cashews
  • 1 + 1/2 tbsp tahini
  • 1tsp dried garlic powder
  • 10 tbsp mineral water
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tbsp dijon mustard
  • 50 grams sweet red pepper
  • 3-4 tbsp nutritional yeast
  • Salt to taste


  • 650 grams potatoes
  • 3-4 lightly pack cups kale
  • Lemon juice of 1 big lemon (half for sauce and other half for final seasoning)
  • 1-2 cup unsweetened almond milk depending on consistency desired
  • Spring mix leafy greens to decorate
  • Salt and pepper to taste



  • Start by peeling the potatoes and cutting them in quarters. 
  • Fill a saucepan with cold water. Throw the potatoes in the water and bring it to boil. Cook until soft for about 15-20 minutes. 
  • Meanwhile de-stem the kale leaves, give them a quick wash and pulse them in a food processor for a few seconds. 
  • Put a colander on top of the boiling water where you are cooking the potatoes and steam the pulsed kale leaves for 2 to 3 minutes. Otherwise use a separate steamer and cook for 2 to 3 minutes. When cooked, set aside. 
  • Meanwhile prepare the cashew cheese sauce by blending all the ingredients in a high speed blender for a minute until completely smooth. When done, serve it in a bowl or mason jar. 
  • When the potatoes are cooked, strain them and reserve a little bit of the boiling water. Set aside. 
  • Now throw the cooked potatoes in a big bowl and add salt, pepper, the juice of half a lemon and the almond milk. Mash the potatoes but not too much. 
  • Finally add half a cup of cashew cheese sauce to the mashed potatoes. Throw in the steamed kale and mix. 
  • Serve with a mix of leafy greens and drizzle some extra cashew cheese sauce on top. 


  • Soak the cashews for at least 2-3 hours before making this recipe
  • Feel free to chop the kale with a knife If you don't have a food processor
  • This recipe makes quite a lot of cashew cheese sauce. If you do not use it all put it in a bowl covered in cling film or in a mason jar and keep it in the fridge for 4-5 days.