Name: Vegan Hash Brown Casserole [Oil Free]
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1.5 lbs yellow potatoes (shredded); 1.5 lbs cauliflower florets (about 1 small cauliflower or half large, shredded); 1 yellow onion (finely chopped); 1 red pepper (finely chopped); 3/4 cup raw cashews*; 1/3 cup tapioca starch; 1/3 cup nutritional yeast; 1 teaspoon sea salt (or more to taste); 2 teaspoon garlic powder; 2 teaspoon onion powder; 2 teaspoon chili powder; 2 cups water

JUMP TO RECIPE

Creamy, cheesy and comforting! This vegan hash brown casserole is the perfect addition to breakfast, brunch or dinner! It’s lightened up using a mix of cauliflower and potatoes, but just as satisfying as your classic version.

Hash brown casserole in round dish with ladle sitting inside.

Shredded potatoes, cauliflower, onion and pepper come together with a creamy, cheesy, stretchy vegan cheese sauce that will have you salivating!

Just like my air fryer hash browns, I’m using freshly shredded potatoes (not frozen) for best results.

Slice of hash brown casserole in plate with pan of the cassrole behind it.

Why you’ll love it!

This vegan hash brown casserole AKA vegan cheesy potatoes is insanely comforting! There’s nothing quite like potatoes and cheesiness, right?
This vegan potato casserole makes a great breakfast dish, or even a side for dinner.
You can prep and leave your potato shreds soaking, well in advance, or as little as 20 minutes before you want to make it.
It’s healthier than your classic hash brown casserole using half cauliflower and half potatoes to lower the calories.
Plus, it’s oil free, also lowering the ‘bad for you fat’, and instead, replacing it with the healthy fat found in raw cashews.

Round casserole dish filled with vegan cheesy shredded potatoes.

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Gather your ingredients, here’s what you’ll need.

Ingredients to make vegan hash brown casserole.

Peel and grate your potatoes using a box grater, or the shredder attachment of your food processor. (photo 1)

Then place the shredded potatoes in a large bowl, cover with cold water and soak for at least 20 minutes. (photo 2)

Drain the potatoes and rinse well using cold water to remove as much excess starch as possible. (photo 3)

Collage of images showing potatoes being shredded and then soaked and rinsed.

Place the shredded potatoes on a clean, dry dish towel and press them dry to remove excess liquid. (photos 4-5)

Then add them to a mixing bowl along with all remaining shredded veggies for your casserole. (photo 6)

Shredded potatoes being dried on dish towel and then added to large mixing bowl.

Add all the vegan cheese sauce ingredients to your blender and process until smooth. (photos 7-8)

Now pour the sauce over your shredded veggies and mix well to evenly coat. (photos 9-10)

NOTE: If you don’t have a high speed blender, be sure to soak your cashews first.

Vegan cheese sauce being blended and then poured over veggies in large mixing bowl.

Transfer to an oven safe, casserole dish and bake for 30 minutes. Then you may optionally broil for 2-3 minutes to brown the top. (photos 11-12)

Vegan hash brown casserole before and after baking.

Serve warm and enjoy.

Large black spoon resting inside casserole dish with one slice on plate above it.

Do I really need to soak, rinse and dry the potatoes?

Yes and no.

The choice is yours of course. But I did try this dish both with the soaking and without and it does change the overall texture.

If you choose not to soak, rinse and dry the potato shreds, your dish will be a little creamier with less texture, but still delicious!

How long does it keep?

Your vegan hash brown casserole is best enjoyed fresh out of the oven.

Leftovers will keep refrigerated for 3-4 days, but don’t overheat them when reheating or the veggies will overcook and get soggy.

I don’t recommend freezing this one as it will alter the texture.

What to serve with it?

If you’re serving your vegan cheesy potatoes for breakfast or brunch, pair it with these fluffy pancakes, baked beans and some fresh fruit on the side.

If serving for dinner as a side dish, it pairs nicely with black bean burgers or a quick sandwich or wrap.

Can I make any substitutions?

If you don’t want to use cauliflower, you may use 3 lbs of potatoes instead.
For nut free, you may sub the raw cashews for sunflower seeds or pepitas with similar results.
Although you MAY sub the tapioca starch for corn starch or flour, I don’t recommend doing so, unless absolutely necessary. The tapioca starch is a unique ingredient that gives the vegan cheese sauce its stretchy texture.

Expert Tips & Tricks

For best results and texture, don’t skip soaking the potatoes.

If you don’t have a high speed blender, soak your cashews in boiling hot water for 30 minutes and then drain, before making the cheese sauce.

Make sure not to over cook your casserole for best results. Over cooking will result in a mushy texture.

Watch CAREFULLY if choosing to broil the top of your casserole to prevent burning.

More vegan comfort food

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

Vegan Hash Brown Casserole [Oil Free]