Vegan Hash Brown Casserole [Oil Free]
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
6 Servings
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Calories
258 kcal
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Course
Side Dish, Main Course, Breakfast
Vegan Hash Brown Casserole [Oil Free]
Description
Vegan Hash Brown Casserole [Oil Free] brings together shredded potatoes and cauliflower with a finely chopped onion and red bell pepper base, bound by a homemade vegan cheese sauce crafted from soaked cashew nuts, tapioca starch, nutritional yeast, and a blend of garlic, onion, and chili powders. The cheese sauce lends a creamy yet slightly elastic texture once baked. The casserole is first baked at a high temperature, then briefly broiled to develop a golden top.
The resulting dish has a combination of tender and lightly crisp textures from the vegetables and the baked sauce. The flavor is mildly cheesy and savory with subtle heat and aromatics from the chili powder and garlic powder. This preparation offers a warm and filling casserole without any added oil or dairy ingredients.
This casserole can serve as a main or hearty side dish and brings plant-based elements to a classic comfort food. It fits well into vegan and oil-free meal plans, providing both texture and richness through the cheese sauce created from cashews and tapioca starch.
Soaking the shredded potatoes helps reduce starch and improve texture, and drying both potato and cauliflower well prevents excess moisture. For nut-free options, sunflower seeds or pepitas can replace cashews. Tapioca starch is preferred for its unique stretchiness but can be substituted if necessary. Careful broiling prevents burning the top.
Ingredients
- 1.5 pounds potato shredded, yellow
- 1.5 pounds cauliflower about 1 small cauliflower or half large, shredded, florets
- 1 yellow onion finely chopped
- 1 red bell pepper finely chopped
For the Cheese Sauce
- ¾ cup cashew nuts raw
- ⅓ cup tapioca starch
- ⅓ cup nutritional yeast
- 1 teaspoon salt or more to taste, sea salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 cups water
Instructions
- Shred the potatoes with a box grater or another shredding tool. Then place them in a large bowl and cover them with cold water. Let that soak for at least 20 minutes. Then drain the shredded potatoes and rinse well with cold water to remove excess starch. Then transfer to a clean and dry dish towel and pat them dry.
- Preheat the oven to 425℉/218℃ and grab an oven-safe baking dish or casserole dish.
- Shred the 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 in the bowl of shredded veggies and mix well.
- Transfer the mixture to your oven-safe dish and bake for 30 minutes. Then broil the dish for 2-3 minutes (watching carefully) to brown the top. Remove from the oven and serve warm.
Notes
- Soak shredded potatoes to reduce starch and improve casserole texture.
- If no high-speed blender is available, soak cashews in hot water before blending.
- Do not overbake to avoid overly soft texture; finish with a careful broil to brown the top.
- Substitute cashews with sunflower seeds or pepitas for nut-free version.
- Tapioca starch is preferred for stretchiness; corn starch or flour can be used if necessary though texture may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258cal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 452mg | 19% |
| Potassium | 1078mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 104mg | 116% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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