Vegan Cheesy Hash Brown Potato Casserole … This was absolutely delicious and lasted about all of 5 minutes at a pot luck dinner we recently attended.
Vegan Cheesy Hash Brown Potato Casserole is SO EASY to Make!
This is so easy to make. This casserole is very similar to the recipe on the back of many prepackaged frozen hash browns. And they’re just as delicious made vegan style!
Vegan Has Brown Potato Casserole Starts With Fresh or Frozen Potatoes
I used a 24 oz bag of frozen hash browns since I was, as usual, making something at the last minute. These worked out fantastic and I really recommend this, especially when in a rush. However, it’s less expensive to shred your own potatoes and not that much more work. To use fresh potatoes, simply grate them using the large hole side of a box grater or your food processor with the grating attachment.
Potatoes Must Be Rinsed
Freshly grated potatoes will be full of starch and they work better for hash browns if some of that starch is rinsed off. So, place the grated potatoes in a large bowl of cold water and stir them for a few minutes, rinse well, and drain. Pat them dry before using them.
Vegan Cheese for the Casserole
The vegan cheese is important here. Choose a favorite brand that has shredded cheddar. I used an 8 oz bag of Daiya’s Cheddar Style Shreds and that worked well. Any other brand would be good, too. Vegan cheese has come a long way and there are many delicious options!
For even more cheesiness, I also added a 1/4 cup of my Easy Vegan Cheese Sauce Powder. As I said, I was in a rush and it was already made in a jar on the counter! Alternatively, just use 2 tablespoons nutritional yeast, a tablespoon of tapioca flour, and a tablespoon of instant potato flakes, along with a dash of salt.
Mix it Up
Simple mix the fresh or frozen hash browns in a bowl with the vegan cheese shreds, the instant cheese sauce powder (or equivalent), a cup of plant-based milk (I like So Delicious Unsweetened Coconut Milk), a 1/2 teaspoon of salt, and a 1/2 teaspoon of pepper. A dash of red pepper flakes is good, too! Stir it all up and spread into a medium-sized, square baking dish. Mine was 9″ square, but an approximately equivalent sized square or rectangle one would be fine.
That’s it. Then just bake it for about 35 minutes at 350 degrees F. Let it sit for a few minutes before serving. Then watch out for the stampede to the sides table.
The basic recipe is super tasty but if you like, add chopped white or green onions, parsley, green or red peppers, etc.
Vegan Cheesy Hash Brown Potato Casserole
Vegan Cheesy Hash Brown Potato Casserole is easy to make with simple ingredients. It's delicious and a sure crowd pleaser! Plant-Based and Gluten-Free! Yum!
- 24 oz frozen hash browns, bag vegan
- 2 tbsp nutritional yeast
- 1 tbsp instant potato flakes
- 1 tbsp tapioca flour
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/4-1/2 tsp red pepper flakes to taste
- 1/2-1 tsp salt to taste
- 1/2-1 tsp pepper to taste
- 8 oz vegan cheddar cheese shreds Daiya or your favorite brand
- 1 cup vegan milk unsweetened, unflavored
Preheat oven to 350 degrees F.
In a large mixing bowl, add all ingredients and mix until well incorporated and evenly distributed.
Spread in a medium baking dish.
Cover loosely with foil.
Bake for 35-40 minutes until the potatoes are tender and edges are beginning to brown.
Let rest for a few minutes before serving.
Casserole (or leftovers) can be stored, covered, in the fridge for up to three days. Reheat in the oven at 350 degrees F for about 10 minutes until hot.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.