Vegan Hash Brown Casserole is so easy to make, cheesy, and the perfect holiday side dish! You can make it with frozen hashbrowns and throw it together in just minutes. Absolute comfort food!
Cracker Barrel Hashbrown Casserole used to be one of my favorite dishes. Those delicious shredded hash brown potatoes baked in a rich and creamy cheese sauce that was hot and bubbly. Oh, my! Those were the days.
Well, it’s a happy time again because this vegan breakfast casserole is the definition of comfort food. It’s cheesy, warm, and super hearty. And, it’s also healthy. It tastes so much like the real thing no one would ever suspect it’s entirely vegan. So, it’s guaranteed to satisfy even the pickiest of eaters, especially kids.
Enjoy this delicious vegan hash brown casserole with a hot cup of coffee along with some of my Homemade Vegan Biscuits covered in this delicious Strawberry Chia Jam!
Ingredients You’ll Need For The Cheese Sauce
- Raw Cashews: Do not use roasted cashews with or without oil. They just don’t work!
- Silken Tofu: Mori-Nu Extra Firm Silken Tofu is my favorite.
- Nutritional Yeast: Rich in B-vitamins and is the cheesy flavor in this recipe.
- Lemon Juice: adds flavor and brightens everything. You may also sub apple cider vinegar if you don’t have lemon juice.
- Garlic Powder: A little seasoning for flavor.
Ingredients You’ll Need For The Hash Browns
- 30-ounce Bag Shredded Frozen Hash Browns: Make sure they are oil-free!
- Red & Green Bell Peppers: chopped
- Yellow Onion: chopped
Now, let’s make it! You won’t believe how good this is going to be.
Table of Contents
How To Make Vegan Hash Brown Casserole
One of the best things about this recipe, besides the fact it’s delicious, is how easy it is to throw together. Don’t be surprised if there are no leftovers. Once you start eating it’s hard to stop. You’ve been warned.
- Make the cheese sauce.
- Combine all the ingredients in a bowl.
- Bake in a 9×13 baking dish (affiliate link).
That’s it! Yes, it’s that easy. This is THE perfect holiday morning breakfast casserole or any other gathering you would attend. It’s also a delicious side dish for Vegan Meatloaf and goes great when served with my Chipotle Chickpea Kale Salad!
Tips & Questions
- Can I Freeze It? Yes! You can freeze the hash brown casserole before baking it or after it has been baked and cooled. Cover it with plastic wrap and aluminum foil and you can freeze it for up to 3 months. When you’re ready to enjoy let it thaw in the refrigerator before baking or reheating.
- How Do I Store Leftovers? You can store leftovers in an airtight container for up to 5 days in the fridge.
- Can I Make Vegan Hash Brown Casserole Ahead Of Time? It is best when made fresh, but it can be made ahead of time. To make ahead, follow all the preparation instructions, but do not bake. Simply cover and refrigerate. When you’re ready to bake, uncover and bake as instructed.
- Cashew & Nut Replacements: You can use slivered almonds in place of the cashews if you prefer. If you have a nut allergy, sunflower seeds might be an option, but I have not tried them.
More Vegan Casserole Recipes
Be sure and let me know if you try this recipe! Leave a comment, take a picture, post it on Instagram, and tag the photo #shaneandsimple so I can see your dish. Peace and feast!
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Vegan Hash Brown Casserole
- Prep Time: 5 mins.
- Cook Time: 60 mins.
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Description
Vegan Hash Brown Casserole is so easy to make, cheesy, and the perfect holiday side dish! You can make it with frozen hashbrowns and throw it together in just minutes. Absolute comfort food!
Ingredients
- 30-ounce bag frozen shredded hash brown potatoes
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
Cheese Sauce
- 1 cup raw cashews soaked in hot water for 5 minutes
- (1) 12-ounce box Mori-Nu Extra Firm Silken Tofu
- 1 ½ cups water
- ¼ cup lemon juice
- ½ cup nutritional yeast
- 2 tsp. garlic powder
- ½ tsp. salt
Instructions
- Preheat oven to 350˚F
- Dump the potatoes into a large mixing bowl with peppers and onion.
- Add all the cheese sauce ingredients to a blender and process until completely smooth.
- Pour the cheese sauce over the potatoes, peppers, and onions. Use a large spoon or rubber spatula and stir until everything is mixed and well combined.
- Add the mixture to a 9×13 nonstick baking dish or line one with parchment paper. Place in the oven and bake, uncovered, for 50 mins. to 1 hour.
Notes
You can freeze the hashbrown casserole before baking it or after it has already been baked and cooled. Cover tightly with plastic wrap and aluminum foil the freeze for up to 3 months. When you’re ready to cook simply thaw in the refrigerator before baking or reheating.
Try adding other veggies liked steamed broccoli, mushrooms, peas. It’s delicious.
Nutrition
- Serving Size:
- Calories: 176
- Sugar: 3.8 g
- Sodium: 145.5 mg
- Fat: 7 g
- Carbohydrates: 23 g
- Fiber: 4.1 g
- Protein: 7 g
- Cholesterol: 0 mg
Keywords: vegan hash brown casserole, vegan breakfast casserole, hashbrown casserole
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I love this recipe! Actually I love all of your recipes. It’s so hard to find simple oil free recipes that taste good so thank you! If adding broccoli to this recipe, should I add it frozen before cooking or steam it and add before baking or steam and add at the end?
★★★★★
Hi Shane I love your recipes I will make this one. But I was wondering if you couldn’t use the Alfredo or cheese sauce recipe to make the cheese sauce thus making it nut free and lower in fat. I also thought I would pair this dish with your spicy sausage patties, which are excellent. Thank you for sharing your creativity with us.
I think they should work very well.
Hi Shane,
I love your recipes and am hooked on soy curls 🙂
I do not own a Vitamix, will this cheese sauce blend well in a food processor?
★★★★★
Not so well in a food processor. A regular blender will work. Just boil the cashews for 5 minutes before using them. They’ll soften up nicely:)
This is AMAZING! My husband said it’s in his top list of recipes… although he says that almost every time I cook one of your recipes. I used zucchini, a green bell pepper (was out of red), onion, and broccoli. Then I baked some seasoned tofu and sprinkled that on top. SO GOOD! As a side note, Shane, my husband is a Physician Assistant, and he has shared your website with lots of patients to help them on their health journey. You’re food is incredible!
★★★★★
Hi Shane,
I made this last night for our dinner. It was so amazing!!! After my hubby took his first bite he said “this one is a keeper”!!! Then, after his second helping and he cleaned his plate, I told him that the “cheese sauce” is tofu and cashews!!! He was amazed! It was really delish!!! I love all of your recipes! Thank you for all you do to help eating WFPB!
That’s so awesome!! Thanks for reaching out.
★★★★★
I wondered what you can use instead of cashews to make your recipes creamy.
My children are allergic to many nuts, cashews, hazelnuts, almonds and peanuts.
The recipes look really good but because of the cashews have not made any,
Hi, Norma. I’m sorry to hear about the allergies. Tofu is a good replacement. Use a 14-ounce box of firm or extra-firm tofu and follow the recipe directions. Hope this helps.
Pretty tasty and very easy to make. But, mine was still cold in center at 40 min. It ended up taking a little over 90 minutes before it was done. I checked my oven temp in case it was off; nope, thermometer said 350F. Shane: Did you thaw the frozen hash browns before making the recipe?
That said, my family liked it and described it as “shredded scalloped potatoes,” which is not a bad thing because we love scalloped potatoes! I’ll make it again, but will probably that the potatoes first. We ate it for dinner and had leftovers for breakfast! Very versatile comfort food for fall.
★★★★
Oh, I’m so sorry. That was a type o, it should’ve been “45-minutes to 1 hour”. I’ll go in and change it. Sorry, sorry, sorry!!!! Thanks for letting me know.
Hey Shane,
I can’t find plain potato hash browns in my local stores, they all have oil, or other ingredients I don’t want. I know it’ll be more time & work, but what would you suggest for making my own? What type of potatoes would you use? Can I shred them in my food processor?
Thanks, I can’t wait to try these!
Luci
Hi, Luci! I’m sorry to hear that. The frozen shredded hash browns should all be oil-free. I’m surprised your local stores don’t carry those. But, yes, you can make your own. I like russet potatoes.
Thanks Shane, yes it’s super frustrating not to be able to get plain old Hashbrown potatoes! So when I shred my own, they are always so wet. Will that make a difference, or should I maybe roll them in a paper towel or something first?
Once you shred them place them in a clean dish towel and squeeze them really well. That should help a ton.
Hi Luci, When making hash browns from scratch, they are very wet and sticky. The SECRET, as I have found through MUCH research is to, after you shred them, soak them in cold water for a few minutes, then rinse and rinse again. This step washes off the starch. Then place in a clean towel, (I use paper towels inside a dish cloth) and dry the potatoes as much as you can. Of course, frozen is better because its easier! I find frozen hash browns at Walmart. No oil or salt, but there is a preservative in them. (I still use it) Good luck!! 🙂
Can I make my own shredded potatoes in the food processor using Idaho potatoes? Or, do the potatoes need to be cooked before using in this recipe? Thanks!
You can make your own. I use frozen for convenience.
Creamy, cheesy, delicious, and so easy to make!
★★★★★