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.
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.
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.
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.
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)
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)
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.
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)
Serve warm and enjoy.
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?
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
- Slow Cooker Vegetable Pot Pie Stew
- Lentil Shepherd’s Pie
- Chickpea Meatloaf w/ Smoked Maple Glaze
- Sweet Potato Mac and Cheese
- Vegan Pasta e Fagioli
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- 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
- Begin by shredding your potatoes using a box grater, or shredder attachment of your food processor. Once shredded, place them in a large bowl and cover with cold water. Let them soak for at least 20 minutes while you prepare the remaining ingredients. Then drain the shredded potatoes and rinse well with cold water to remove excess starch. Transfer to a clean and dry dish towel and pat them dry.
- Preheat the oven to 425 degrees F and grab an oven safe baking dish or casserole dish.
- Shred your cauliflower and towel dry those too, to get out any excess moisture. Add them to a bowl with the dry potato shreds and the finely chopped onion and pepper.
- Blend all the cheese sauce ingredients in a high speed blender until smooth. Then pour the mixture on top of your shredded veggies and mix well.
- Transfer everything to your oven safe dish and bake for 30 minutes. Then broil for 2-3 minutes (watching carefully) if you wish to bubble and brown the top. Remove from the oven and serve warm.