Make the Plant-based Sour Cream.

Place the potatoes only (hold off on the cauliflower for now) into a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover, and let the potatoes simmer for 15 minutes.

Add the cauliflower florets to the pot and continue to simmer for an additional 8 to 9 minutes, until cauliflower and potatoes are soft and fork tender.

Drain the potatoes and cauliflower, then add them back into the cooking pot.

Add the non-dairy milk, plant-based sour cream (see recipe below), vegetable broth, olive oil, garlic powder, salt, and pepper. Mash using a potato masher or mix using an electric mixer until you get the desired consistency and a nice creamy texture.

Transfer mashed potatoes to a bowl, taste and season with additional salt and pepper, if needed. Garnish with fresh herbs, if using.

Soak the cashews: Bring a few cups of water to a boil in a pot on the stove top or tea kettle. Add 1 ½ cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5 minutes or if you don’t have a high-powered blender, soak for 1 hour.

Drain the cashews and add to the blender. Now add ¾ cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until it is very smooth.

Pour the cashew mixture into a bowl and stir in in the unsweetened yogurt.

Use immediately, or transfer to a small, covered container and refrigerate. It will thicken up as it chills. The sour cream will keep for about a week in the refrigerator or you can freeze for up to 2 months.