Mashed Yuca (Cassava Mash)(Vegan)

4 standard portions

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Ingredients

• 2 lb yuca ((907g))
• ½ tsp pink salt
• ½ cup almond milk ((188ml)you might not use all of the almond milk)
• ½ cup nutritional yeast ((22g))
• 3 tbsp vegan butter
• 1 tsp garlic granules
• 1 tsp onion granules
• 1½ tsp thyme
• 1½ tsp chadon beni
• 1 tsp pink salt

Method

1. If you are using fresh yuca, remove the tough peel with a vegetable peeler or a knife then cut the yuca into chunks (make sure to remove the fibrous core in the middle).
2. If you are using frozen yuca, simply move onto the next step.
3. Fill a large saucepan with water, add 1/2 tsp of pink salt then bring to the boil.
4. Carefully add the yuca (make sure there is enough water to cover the yuca).
5. Once boiled, reduce to medium heat.
6. Cook the yuca until it is soft and tender (frozen yuca will cook quicker than fresh yuca) use a fork to determine its readiness, it should prick with ease and the colour should turn from solid white to a translucent colour).
7. Once cooked drain off the water.
8. Place the yuca in a medium sized bowl.
9. Use a fork, potato masher or a hand held blender to breakdown the yuca pouring in the almond milk slowly at the same time to create a creamy consistency (you might not need all of the almond milk.
10. Add the nutritional yeast, vegan butter, onion/garlic granules, thyme, chadon beni and pink salt and mix until fully incorporated.
11. Do a taste test and add additional herbs and spices, if needed.