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0 from 18 votes

Vegan Hash Brown Casserole [Oil Free]

A lighter version of vegan hash brown casserole that's fantastic for breakfast, brunch, or dinner!

Prep Time
25 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 6 Servings
Calories: 258 kcal
Course: Side Dish , Main Course , Breakfast
Cuisine: American , Canadian

Ingredients

  • 1.5 pounds yellow potatoes shredded
  • 1.5 pounds cauliflower florets about 1 small cauliflower or half large, shredded
  • 1 yellow onion finely chopped
  • 1 red bell 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 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 cups water

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 425℉/218℃ and grab an oven-safe baking dish or casserole dish.
  3. 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.
  4. 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.
  5. 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

  •  
  • For the best texture, don't skip the extra step to soak the potatoes.
  • If you don't have a high-speed blender, soak your cashews in hot water for 15-30 minutes and then drain them, before making the vegan cheese sauce.
  • Do not overbake the casserole as this can result in an overly soft texture.
  • Watch CAREFULLY when broiling to prevent burning your dish.
  • You may use 3 lbs of potatoes and skip the cauliflower if preferred.
  • For nut-free use sunflower seeds or pepitas instead of cashews with similar results.
  • Although you MAY substitute the tapioca starch for corn starch or flour, I don't recommend it unless necessary. The tapioca starch is a unique ingredient that gives the vegan cheese sauce its stretchy texture.

Nutrition Information

Calories 258cal (13%) Carbohydrates 42g (14%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 452mg (19%) Potassium 1078mg (31%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 888IU (18%) Vitamin C 104mg (116%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 258

% 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.