Cheesy Hash Brown Casserole

The Vegan Cheesy Hash Brown Casserole is a warm, comforting meal. It is made with potatoes that are shredded, creamy sauce, and vegetable cheese. Then this casserole is baked until golden and bubbly. It is vegan, non-dairy & egg-free and is also very tasty. You do not have to use ingredients that you cannot easily obtain. The nutritional yeast and vegan cheese provide the cheesy flavor. The base of the creamy treat is not dairy-based, yet it is still very luscious and velvety. It is easy, cozy, and always popular at the table: Vegan Cheesy Hash Brown Casserole. It is a vegan recipe that all the family can enjoy, regardless of whether they are vegan.

STATS INFO:

• Servings: 6
• Preparation Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Course: Breakfast, Brunch, Side Dish
• Cuisine: American
• Diet: Vegan, Dairy-Free, Egg-Free

REQUIRED TOOLS:

• Large mixing bowl
• 9×13 inch baking dish
• Measuring cups and spoons
• Wooden spoon or spatula
• Foil (optional)
• Oven

INGREDIENTS:

• One 20-oz bag of frozen hash browns with shreds
• 1½ cups of plant milk without sugar
• Half a cup of uncooked cashews
• Half a cup of nutritional yeast
• One tablespoon of lemon juice
• A single teaspoon of powdered garlic
• A tablespoon of powdered onion
• A pinch of salt and half a teaspoon of black pepper
• One tablespoon of vegan butter or olive oil
• One and a half cups of vegan cheese
• One little onion, diced finely
• Two tablespoons of flour/cornstarch
• Garnish with chopped parsley/chives (optional)

INGREDIENTS NOTES:

Hash Browns:

• It is easier to use the thawed, frozen, shredded potatoes. Where fresh potatoes are used, it is best to press out all the moisture.

Cashews:

• To soften the raw cashews, put the cashew nuts in boiling water and soak them for ten to fifteen minutes. This mellows them and, when pureed, makes the sauce smooth and creamy.

Plant Milk:

• Unsweetened plain plant milk is your option. So long as it is oat or soy milk to be used to achieve the creamier, richer texture.

Nutritional Yeast:

• Provides a cheesy and savory flavor vital in the cooking of vegans. Do not miss it.

Vegan Cheese:

• Have some shredded cheese that is of good quality and able to melt. The best flavor and color come with the use of cheddar-style vegan cheese.

Cornstarch/Flour:

• Assists the sauce in thickening during baking to establish a good creamy, unified feel, and texture.

Onion:

• The extra dimension in taste. You may saute it to have it sweet, or remain raw to get more texture.

INSTRUCTIONS:

1. Turn the oven on to 375°F, or 190°C.
2. Lightly oil a 9 x 13-inch cooking dish.
3. Put the soaked cashews, plant milk, lemon juice, lactic acid, onion and garlic powders, flour, salt, and pepper in a blender.
4. Blend until very smooth.
5. Add 1 cup of vegan cheese, diced onion, and frozen squash browns to a large mixing bowl.
6. Cover the mixture with the blended liquid.
7. To uniformly mix everything, give it a good stir.
8. Fill the baking dish with the mixture after it has been oiled.
9. Evenly distribute it.
10. On top, scatter the remaining ½ cup of vegan cheese.
11. Wrap with foil loosely.
12. Bake for half an hour.
13. Uncover the plastic wrap and bake for another 15 minutes, generally till the top is golden and bubbling.
14. Before serving, let it settle for ten minutes.
15. If needed, garnish with minced parsley or chives.

TIPS:

• Cool the casserole to an inch, which you should cut into. It assists the pieces to retain form.
• Before baking, scatter crumbs / broken popcorn for crunch.
• To increase nutrition, put some steamed vegetables in, such as broccoli or spinach.
• To add some heat, use smoked paprika or cayenne.
• Time is a factor here, so you may make the sauce in advance and keep it refrigerated for up to 2 days.

STORAGE INFORMATION:

FRIDGE:

• Allow the remains to cool. Keep in a completely sealed container. Store in a cool place for at least the next four days. Before use, heat up again in the oven.

Freezer:

• Use a container that can be frozen or cover tightly with foil. Keep frozen for no more than two months. Thaw overnight in a cold location before reheating.

FAQs:

May I turn this gluten-free?

• Yes. The sauce can include cornstarch or gluten-free flour mix.

Not like the past?

• Yes. Put the casserole together, cover & refrigerate. Prepare before serving out of the oven.

Is it feasible to omit vegan cheese?

• Yes. The cashew sauce and nutritional yeast do not remove the cheesy taste.

Nutritional Information

Calories: 290

Carbohydrates: 28g
Protein: 9g
Fat: 16g
Fiber: 3g
Sugars: 2g
Sodium: 360mg
Calcium: 120mg