Cheesy Broccoli Hashbrown Bake (Oil-Free)
User Reviews
4.5
Cheesy Broccoli Hashbrown Bake (Oil-Free)
Description
The recipe starts by soaking cashews and carrots to create a smooth, creamy sauce blended with garlic, nutritional yeast, sea salt, and unsweetened dairy-free milk like almond or oat milk. Grated potatoes are thoroughly drained to prevent excess moisture, then mixed with chopped broccoli, garlic powder, nutritional yeast, salt, and pepper before being spread into a baking dish.
Once the sauce is blended to a cheesy and creamy consistency, it is poured over the potato and broccoli mixture. Baking at 400°F completes the dish with a baked texture that holds together well without oil, offering a balance of soft potato, tender broccoli, and a savory, cheesy flavor derived from the nutritional yeast and garlic.
The dish is ideal as a warm side or vegetarian main, and the oil-free nature makes it suitable for those avoiding added fats. It can be adjusted for nut allergies by substituting sunflower seeds in the sauce. The bake reheats well and maintains its creamy texture.
Ingredients
SAUCE
- 1/2 cup cashew nuts if nut-free, try subbing sunflower seeds, raw
- 1/2 cup carrot could also sub red or orange bell pepper, sliced
- 5-6 cloves garlic
- 5-6 Tbsp nutritional yeast
- 3/4 tsp sea salt plus more to taste
- 1 ¼ cups dairy-free milk e.g. almond, rice, or oat milk, unsweetened, plain
VEGETABLES
- 5 cups packed golden potato or sub frozen hash browns, but they will be a bit more wet when baked, shredded
- 5 cups broccoli bite-size pieces, chopped
- 3/4 tsp sea salt plus more to taste
- 3/4 tsp black pepper plus more to taste
- 1 tsp garlic powder
- 4 Tbsp nutritional yeast
Instructions
- Preheat oven to 400 degrees F (204 C) and lightly grease a 9x13-inch (or similar) size baking dish (adjust number/size of pan if altering batch size).
- Soak cashews and carrots in very hot water for 20 minutes. Then drain the water and add them to a high-speed blender.
- If using a box grater, grate potatoes using the side with medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment to grate the potatoes. Place the grated potatoes in a thin dish towel (or nut milk bag) and squeeze out the extra liquid (this prevents a soggy hashbrown bake).
- Add grated, drained potatoes and chopped broccoli to the prepared baking dish and top with sea salt, black pepper, garlic powder, and nutritional yeast. Toss to combine.
- To the blender, add garlic, nutritional yeast, salt, and almond milk and blend until smooth and creamy. Adjust flavor as needed, adding more garlic for zing, nutritional yeast for cheesy flavor, and salt for saltiness. It should be quite garlicky, cheesy, and salty, so don’t be shy.
- Pour the sauce over the potatoes and broccoli and toss to combine. Then use the back of a spoon to smooth out the top.
- Bake for 35-40 minutes or until golden brown and slightly crispy on the edges. Bake slightly longer for crispier edges. Optionally, for an even crispier surface, turn the oven to broil in the last few minutes.
- Best when fresh. Store leftovers covered in the refrigerator for up to 3-4 days. Not freezer friendly. Reheat in a 350 degree F (176 C) oven until warm.
Notes
- Soaking cashews and carrots softens them for a smooth sauce consistency.
- Properly draining grated potatoes prevents a soggy bake.
- Substitute sunflower seeds for cashews to make the recipe nut-free.
- Use fortified dairy-free milk for enhanced flavor and nutrition.
- Adjust garlic and nutritional yeast amounts to suit taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 236 | 12% |
| Carbohydrates | 35.8g | 12% |
| Protein | 13.4g | 27% |
| Fat | 6.2g | 10% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1.15g | 7% |
| Monounsaturated Fat | 2.9g | 15% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 681mg | 28% |
| Potassium | 681mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 4.5g | 9% |
| Vitamin A | 2265IU | 45% |
| Vitamin C | 79.86mg | 89% |
| Calcium | 163.63mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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