Recently, we were having Sunday brunch at my sister’s house after church, and I needed to come up with a healthy version of a vegan breakfast casserole to take, because we love plant-based recipes. This is the amazing recipe ended up happening in my kitchen!
We love hash browns and normally just make them quickly in the waffle iron or panini maker, but this needed to be something in the breakfast casserole category--think colorful, warm, and cheesy.
This oil and dairy-free version of the traditional American hashbrown casserole recipe came out delicious and hearty-healthy.
With potatoes, onions, red bell peppers, Creamy Vegan Cheese Sauce, and smoked paprika, there is no skimping on taste. No artery-clogging butter and eggs either!
When I first switched over to a healthy plant-based lifestyle back in 2013, one thing that I really missed was CHEESE. Cheese for pizza, tacos, baked potatoes, lasagna, and so much more. That’s why I came up with this amazing Creamy Vegan ‘Cheese’ Sauce!
Incredibly some of the ingredients used to make this amazing cheese sauce are…
- potatoes
- onions
- carrots
- cashews (and or white beans)
- nutritional yeast flakes
- lemon juice
- spices
To keep it completely oil-free the bottom of the glass baking dish was lined with parchment paper to keep it from sticking to the bottom. You could also use a silicone baking mat. Either way will work just fine.
Everyone loved it, along with the Banana Oat Pancakes that I took as well. I came home with empty dishes which is always a good feeling and had many requests for a recipe.
Since this was a spontaneous creation, I have gone back to recreate it and share with you all. Hopefully, it will become one of your favorite plant-based recipes.
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Follower Feedback
“OMG! So good!! Added some additional veggies that needed to be used, celery and carrot. This is a keeper for sure. Thank you!”
“I’m happy to say that I’m one who enjoyed eating it. I’m a hard one to convince because of my southern country tastes. I had 2 servings and brought home all the leftovers I could grab for my supper/dinner.
This ones a winner for sure. Oh, and the pancakes with walnuts, topped with fruit!!!!!!”
Other Great Plant-Based Recipes for Breakfasts:
This oil and dairy-free version of the traditional American hash brown casserole is delicious and hearty-healthy. With potatoes, onions, red bell peppers, creamy vegan cheese sauce, and smoked paprika, there is no skimping on taste. No artery-clogging butter and eggs either! Vegan Breakfast Casserole is amazing!
- 1 30 oz package frozen shredded hash browns oil-free version (or 4 cups freshly shredded)
- 3/4 cup onions, diced
- 1/2 cup red bell pepper, diced
- 3/4 cup fresh spinach leaves, shredded
- 1 cup No Cheese Sauce recipe below
- 1/4 cup nutritional yeast
- 1/2 tsp dry steak seasoning
- 1 Tbsp ground smoked paprika
- salt & pepper to taste
- 1 cup potatoes, peeled and diced
- 1/4 cup carrots, diced
- 1/4 cup onions, diced
- 1 cup broth from veggies
- 1/2 cup raw cashews (or 1/2 cup white beans)
- 4 Tbsp nutritional yeast flakes
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- pinch paprika
- 1/2 pinch cayenne pepper (optional)
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Dice the onion and red bell pepper into small chunks.
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In large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices.
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Toss in shredded spinach leaves and lightly mix again.
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Line a baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.
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Pour hash brown mixture into baking dish and bake at 350 degrees for 30 minutes.
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Remove from oven and serve warm.
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In medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
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When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
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Now, it's ready to use in this Hash Brown recipe. Cheese Sauce is also fabulous in nacho cheese dip, veggie pizza, mac-n-cheese, topping for steamed broccoli, or anything else you need a creamy, cheesy sauce in. It makes approximately 1 quart and can be stored in the refrigerator up to 2 weeks.
We use this panini press to make Crispy Hash Browns Without Oil in the mornings when we are in a rush.
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This sounds really good. I think it would go well at my family’s Christmas Eve gathering. I do have a question, though. Is 1 tablespoon of smoked paprika correct? Seems like a lot. Thanks so much for all your great recipes!
I did use 1 Tbsp of smoked paprika, but you could start out with 1 tsp and add to it if you like. To me, it just adds so much flavor, and I really like smoked paprika. I hope you and your family enjoy!
Thanks Terri.
Hello Terri- what “Dry Steak Seasoning” do you use for this recipe?
Hallie, I don’t have a certain brand that I always use. Most are simply a mix of peppers and spices. Currently, I am using one called Weber Blazin Burger.
My sister is allergic to nuts, and I don’t think the white beans would be what we are looking for as a substitute, either. What about pine nuts? Have you tried them instead?
Donna, I haven’t tried pine nuts in the Creamy Cheese Sauce recipe before. If you do, we would love to hear how it turns out.
Do you soak the cashews first?
Sarah, I don’t soak my cashews first. I have not found that it is necessary.
Your picture in #2 above looks like you have a white sour cream mixed in. Is that sour cream and cheese sauce both mixed into the hash brown mix? I don’t even see the cheese sauce in the mix…..
Diane, that must be due to lighting, because I didn’t use any sour cream in this recipe. The cheese sauce is all that is needed. Enjoy!
What vegan cheese sauce from the store would you reccomend?
Andi, unfortunately, there are no healthy prepackaged vegan cheese options that I am a aware of. The problem is that the ones available are loaded with oil and fat, which is not good for heart-health. The good news is that if you make your own, it keeps well and even freezes.
OMG! So good!! Added some additional veggies that needed to be used, celery and carrot. This is a keeper for sure. Thank you!
Love hearing feedback like this! Thank you, and I’m so glad you liked it!
Thanks for an outstanding recipe – both healthy and delicious! I added some broccoli and mushrooms, just because we had some on hand and we all love them. I’m an omnivore, but two members of my family can not eat any dairy, so I’m always looking for full-flavor recipes that we can all enjoy. This cheese sauce has a wonderful flavor and I’m sure would complement just about any dish. Thank you for sharing it.
Cari,that’s fabulous! The cheese sauce is so good on baked potatoes, tacos, and drizzled over pizza. Glad that you and your family liked it!
I love this casserole! I took it to a pot luck with my SAD eating friends and they loved it as well. Thanks.
This is such a wonderful recipe for sharing at family gatherings or weekend breakfasts! The seasonings in this casserole are really flavorful and even my toddler when crazy for it!
I made this the other day. It was just the 2 of us so i cut the recipe in half. It was delicious and was actually enough for a 2nd meal. And there was no need to use parchment paper. Even without oil, it didn’t stick to the bottom of the pan. Definitely a 5* recipe.
Hi Fran! I loved reading your feedback. So glad that you enjoyed the casserole!
Terri,
I fixed this for dinner tonight. It was so awesome. Thank you for your great recipes. Do you still do phone consultations?
Jo Anna
What a great idea to do a breakfast casserole for dinner! Love that! I do still do plant-based guidance sessions using the PCRM Food for Life curriculum by phone or online. Let me know if you would like assistance.
Your hash brown casserole looks perfect for any gathering. But that creamy vegan cheese sauce is something else. Since I discovered your recipe about it I make it regularly.
Yay! That’s terrific to hear! The cheese sauce is definitely a favorite of mine as well.