Published:
Feb 16th 2025
by 
Last updated: Feb 18th 2025
If you're looking for a creamy, flavorful alternative to mashed potatoes, this Celery Root Purée is the perfect choice! With its mild, slightly nutty flavor, celery root (also known as celeriac) blends beautifully with cauliflower, vegan butter, and warm spices like nutmeg. This dish is not only delicious but also low in carbs, fiber-rich, and packed with essential nutrients like vitamin C and potassium.
Whether you're following a keto, vegan, or low-fat diet, this purée is a wholesome, comforting side dish that fits any meal. Try it for Thanksgiving, weeknight dinners, or whenever you need a light yet satisfying side.
Need some more vegan ideas for your Thanksgiving table? Be sure to try our Vegan Scalloped Potatoes!
Pro Tip - Nutrient-Dense – A great source of fiber, vitamins, and minerals with fewer carbs than traditional mashed potatoes.
- Versatile – Works as a side dish for holiday feasts or everyday meals.
- Diet-Friendly – Naturally gluten-free, keto-friendly, and vegan.
- Rich & Creamy – Made with vegan butter and nutritional yeast for a luscious, dairy-free texture.
- Choose Fresh Celery Root – Look for firm, unblemished celeriac for the best flavor.
- Enhance the Flavor – Roast the celery root before puréeing for a richer, deeper taste.
- Adjust Consistency – Add a splash of unsweetened almond milk or broth for a smoother, silkier texture.
- Pair it with roasted vegetables or grilled proteins for a balanced meal.
- Use as a bed for grilled fish, tofu, or tempeh.
- Serve as a Thanksgiving side dish alongside vegan stuffing and mushroom gravy.
- Dairy Option – Swap vegan butter for grass-fed butter or cream if not following a vegan diet.
- Lower Carb – Use more cauliflower and less celery root for an ultra-low-carb version.
- Flavor Boost – Mix in roasted garlic, fresh thyme, or smoked paprika for extra depth.
- Short-Term Storage – Keep in an airtight container in the fridge for up to 4 days.
- Long-Term Storage – Freeze in portions for up to 2 months; thaw in the fridge before reheating.
- Reusability Tip – Use leftover purée as a base for soups or a topping for grain bowls.
- Celery Root – Provides a mild, earthy flavor and creamy texture.
- Cauliflower – Enhances creaminess while keeping it light and low-carb.
- Garlic – Adds depth and warmth to the purée.
- Vegan Butter – Gives a rich, velvety texture without dairy.
- Nutritional Yeast – Adds a nutty, cheesy flavor without actual cheese.
- Nutmeg – A hint of spice for warmth and balance.
- Lemon Juice – Brightens the flavors with a touch of acidity.
What does celery root puree taste like?
Celery root purée has a delicate earthy taste that is similar to turnips and parsnips. The addition of nutritional yeast adds a cheesy flavor.
What do you use celery root for?
You use celery root in soups, stews and salads and as a potato substitute in mashes.
How healthy is celery root?
Celery root is quite healthy; it's packed with vitamins C, K, and minerals such as phosphorus and manganese, which promote healthy bones. It's also high in fiber and antioxidants.
What vitamins does celery root have?
Celery root has vitamins C, K, and B6.
How to Make Celery Root Purée
To make this Celery Root Purée, start by peeling and cubing the celery root and cauliflower, then boiling them with garlic until tender. Once soft, drain and transfer them to a food processor. Blend with vegan butter, nutritional yeast, nutmeg, and lemon juice until smooth and creamy. Season to taste, and serve warm, garnished with fresh herbs or extra black pepper.
Time & Serves
Ingredients
1 Celery Root, quartered, peeled, and cut into 2-inch cubes
1/2 head Cauliflower, cut into florets
3 cloves Garlic, peeled
1/2 teaspoon Salt, divided
1/2 cup Vegan Butter
1 tablespoon Nutritional Yeast
Pinch Nutmeg
1 teaspoon fresh Lemon Juice
1/4 teaspoon freshly ground Black Pepper
Fresh herbs for garnish (Optional)
Instructions
To a large pot add celery root, cauliflower, and garlic. Cover with water.
Bring to a boil before lowering the heat, then let simmer for 25 minutes until the vegetables are soft. Remove from the heat and drain the water.
Transfer the contents to a food processor. Add vegan butter, nutritional yeast, nutmeg, lemon juice and salt.
Process the mixture for 4 to 5 minutes until smooth.
Spread the purée on a serving platter. Add freshly ground black pepper and fresh herbs.
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