• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Vegan Hash Brown Casserole [Oil Free]

    Published: Nov 28, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    151 shares
    JUMP TO RECIPE
    Vegan hash brown casserole PIN with text overlay.
    Vegan hash brown casserole PIN with text overlay.
    Vegan hash brown casserole PIN with text overlay.
    Vegan hash brown casserole PIN with text overlay.
    Vegan hash brown casserole PIN with text overlay.

    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

    • 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

    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

    Hash brown casserole in round dish with ladle sitting inside.

    Vegan Hash Brown Casserole [Oil Free]

    Creamy, cheesy and comforting vegan hash brown casserole! It's lightened up using a mix of cauliflower and potatoes, but just as satisfying as your classic version.
    5 from 5 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Total Time: 55 minutes
    Course: Breakfast, Main Course, Side Dish
    Cuisine: American, Canadian
    Servings: 6 Servings
    Calories: 258kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    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

    For the Cheese Sauce

    • ¾ cup raw cashews*
    • ⅓ cup tapioca starch
    • ⅓ 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    *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.
    You may use 3 lbs of potatoes and skip the cauliflower, if preferred.
    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.
     

    Nutrition

    Calories: 258kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 452mg | Potassium: 1078mg | Fiber: 7g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 104mg | Calcium: 57mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    151 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your feedback is greatly appreciated! Please do us a favour and rate the recipe in addition to commenting as this is very helpful to us and other readers. Tell us about substitutions you made, how it turned out, and anything helpful to others who may make the recipe. Rude or insulting comments are not accepted. Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Grace Whitnah

      January 16, 2021 at 11:10 am

      I made this recipe this morning for dinner later today. It looks amazing. I added a green pepper and an onion to go along with the broccoli. I used a frozen bag of broccoli. I doubled the recipe and I used cannelina beans 1 cup and a 1/2 cup of cashews.

      Reply
      • Rosa

        January 17, 2021 at 10:11 am

        Those sound like great additions Grace. Thanks for sharing!

        Reply
    2. Nira teller

      December 17, 2020 at 3:09 am

      5 stars
      Thank you for this recepie. It looks great. At last I have found a hash brown recipe that looks tasty. I am going to make this today.

      Reply
      • Rosa

        December 17, 2020 at 8:46 am

        Wonderful, enjoy Nira!

        Reply
    3. Amir

      December 03, 2020 at 8:14 am

      5 stars
      Made it last night, very flavorful, thanks for the recipe!

      Reply
      • Rosa

        December 03, 2020 at 8:39 am

        My pleasure Amir, thanks for sharing! 🙂

        Reply
    4. Sheri Soltes

      December 02, 2020 at 9:15 pm

      Came out watery. Needs more salt.

      The onions gets very watery when you process them. Maybe add a note to drain them before adding. Another vegan cheese recipe that has that nutritional yeast flavor 🙁

      Reply
      • Rosa

        December 03, 2020 at 8:39 am

        Sorry you didn’t enjoy.

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    151 shares