Creamy Vegan Parsnip Puree Recipe (No Cream Used!)

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by Maggie Turansky

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I was looking for a great alternative to mashed potatoes and landed on this truly delicious recipe for this creamy parsnip mash. It just happens to be vegan and I was keen to leave out a cream substitute like coconut milk for fear of creating any off-flavours.

I decided to chuck in a whole head of roasted garlic because, well, why not? I also roast the parsnips rather than boil them as is usual in most parsnip puree recipes as I think the added complexities of the roasted flavour really complement the mash well.

Finally, I create a dreamy emulsion of some good extra virgin olive oil to give this a delicious, creamy texture without a lick of dairy involved! It takes a minute to roast the garlic and parsnips, but the active cooking time is pretty hands-off and limited, making it a good weeknight option. And if you’re looking for more vegetable mash recipes, have a look at my cauliflower puree – which is also vegan!

Vegan Parsnip Mash
Vegan Parsnip Mash

How to Make Parsnip Mash Without Cream (or Cream Substitutes!)

Begin this recipe by roasting your garlic. Honestly, I recommend roasting a couple of heads of garlic and saving this because the cloves are absolutely delicious spread over toast or added to basically anything.

Ingredients for this parsnip puree
Ingredients for this parsnip puree

Simply remove a few of the outer, papery layers of skin from a head of garlic and then use a sharp chef’s knife to remove the flower end of the bulb. This should expose the cloves within the garlic.

Drizzle it with some olive oil and then wrap it tightly in foil. Stick it in the oven to roast for about 35 minutes while we prep the parsnips.

Roasted garlic
Roasted garlic

Simply peel the parsnips and cut them into small pieces. Add them to a baking sheet, drizzle with olive oil and season with salt and pepper.

Move them to the oven alongside the garlic and roast until they’re golden and tender.

Roasted parsnips
Roasted parsnips

Once the parsnips are done, add them to the bowl of a food processor along with the roasted garlic. To remove the latter from the peel, simply give it a good squeeze directly into the food processor bowl and discard the skin.

Also, put in some lemon zest and a splash of juice along with some vegetable stock.

Adding ingredients to the food processor
Adding ingredients to the food processor

Pulse a few times to ensure the parsnips are pureed and smooth – you’re likely going to need to scrape down the sides a few times to ensure this!

Then, with the machine running, stream in some extra virgin olive oil. Once the oil is added and the parsnips are smooth, creamy and luscious, taste to adjust for seasoning and serve!

Parsnip puree ready to serve
Parsnip puree ready to serve

This dish will go great alongside some roasted portobello mushrooms, mushroom stew or, if you’re not after a vegan meal, even something like my slow-roasted salmon or rainbow trout!

Vegan Parsnip Puree

Creamy Vegan Parsnip Puree

If you're looking for a deeply flavourful and unique alternative to mashed potatoes, then this parsnip puree is an excellent option. Combining the unique flavours of roasted parsnips with sweet, whole-roasted garlic, this can also easily be made ahead and reheated if needed.
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Servings 2
Prep Time 10 minutes
Total Time 45 minutes


  • 1 head garlic
  • 350 g ( cups) parsnips peeled and cut into 4 cm (1½ in) pieces
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 120 ml (½ cup) vegetable stock
  • 60 ml (¼ cups) extra virgin olive oil


  • Preheat oven to 200°C (400°F). Remove the first few layers of papery skin from the head of garlic. Use a sharp knife to cut the flower end off of the garlic bulb, exposing the cross-section of the cloves. Place the garlic in some foil and drizzle with a bit of olive oil, Crimp the foil around the garlic.
    Prepping the garlic
  • Move the garlic to the oven and roast for about 35 minutes, or until the cloves are golden brown and very soft.
    Roasted garlic
  • Meanwhile, add the parsnip pieces to a large baking tray and drizzle with 1 tbsp of olive oil. Season with salt and pepper and toss to coat. Roast – alongside the garlic – until tender and golden brown, about 20-25 minutes (see note).
    Roasted parsnips
  • Add the roasted parsnips, lemon zest, lemon juice and vegetable stock to the bowl of a food processor. Squeeze the bulb of garlic into the bowl, allowing the roasted cloves to fall into it. Discard the skin. Add a generous pinch of salt and few grinds of black pepper,
    Adding ingredients to the food processor
  • Pulse a few times, ensuring that the parsnips are smooth and everything is evenly mixed, scraping down the sides as necessary.
    Pulsing until the parsnips are smooth
  • With the machine running, slowly drizzle in the olive oil and mix until the puree is smooth, creamy and emulsified. Serve.
    Parsnip puree ready to serve


If you don’t have a food processor, don’t roast the parsnips as they will be too crisp to easily mash with a potato masher. Instead, cover the parsnips in a medium saucepan with some heavily salted water. Bring to a boil and cook until very tender.
Drain the parsnips and then, instead of following the instructions using a food processor, combine everything using a potato masher. The final product won’t be as smooth or emulsified, but it will still taste great.


Calories: 399kcal | Carbohydrates: 37g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 259mg | Potassium: 719mg | Fiber: 9g | Sugar: 9g | Vitamin A: 129IU | Vitamin C: 37mg | Calcium: 90mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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This parsnip mash is so creamy you won’t believe that it’s vegan and dairy-free! It’s perfect as a side dish for whatever it is you’re cooking!

Are you looking for a great recipe for mashed parsnips? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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