Hash Brown Vegan Breakfast Casserole
This hash brown vegan breakfast casserole made with homemade dairy-free cheese is so delicious because it’s creamy, cheesy, and packed with comforting flavors that make each bite irresistible. The homemade vegan cheese sauce adds a rich, savory taste without any dairy, making it a satisfying and indulgent dish for everyone.
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Sometime back, 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. This is the amazing Hash Brown Casserole that ended up happening in my kitchen! This delicious vegan breakfast casserole recipe will quickly become a new family favorite breakfast or brunch just like it did for us.
Made with shredded potatoes, onions, red bell peppers, and smoked paprika, there is no skimping on taste. The secret ingredient is my homemade vegan cheese sauce which is creamy and delicious in this recipe and used in other recipes like these vegan nachos and even my dairy-free broccoli cheddar soup.
Reasons I love this breakfast casserole
- Homemade Vegan Cheese Sauce: The homemade vegan cheese sauce used in this casserole adds a special touch, offering a healthier and tastier dairy-free alternative to traditional breakfast casseroles, and it is delicious with other recipes too.
- Healthy and Nutritious: Packed with wholesome ingredients and free from artificial additives, this casserole provides a nutritious and satisfying meal that supports a plant-based lifestyle.
- Easy and Customizable: Simple to prepare and easily customizable with your favorite vegetables and seasonings, this vegan hash brown casserole suits any taste and occasion.
Ingredients you will need
- Frozen hash browns- I buy the brands without any oil or seasonings. Off-brands such as Aldi’s are perfect.
- Homemade Vegan Cheese Sauce- It’s a simple recipe made with potatoes, carrots, onions, and spices blended in your blender or food processor.
- Veggies- I use onions, red bell peppers, and fresh spinach. Another great addition would be mushrooms.
Tips for hash browns
Frozen hash browns- When shopping for frozen hash browns, check the ingredient list well. You will want to buy the ones that are only shredded potatoes and have no added oil, salt, or other ingredients. I have found that off-brands such as Aldi, Walmart, and other grocery stores are perfectly compliant and quite inexpensive.
I like to use them to make hash brown waffles for breakfast sometimes as well because they cook both sides at one time, and no flipping is required.
Fresh hash browns- I’ve read some comments from people who have made this recipe with fresh shredded potatoes. My understanding is that the potatoes need to be shredded, and soaked. Then the water squeezed out well. Here is the process that includes soaking and squeezing towards the bottom of the page.
How to make vegan hash brown breakfast casserole
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
You will want to make the dairy-free cheese sauce first thing. It’s really easy to make and even freezes well. I usually already have some on hand in my freezer which shortens the steps to making any of my recipes that require cheese such as vegan nachos, dairy-free broccoli casserole, and vegan scalloped potatoes.
STEP #1: Making this terrific cheese sauce is as simple as boiling a pot of potatoes, onions, and carrots, adding them to a blender with cashews (or white beans), spices, and blending it until smooth.
STEP #1.5: I have a Vitamix blender and don’t take the time to soak my cashews. It is powerful and everything that goes into it comes out creamy. However, if your blender isn’t jet engine speed, soaking the cashews in warm water for at least 30 minutes before adding to this recipe will help this recipe come out more creamy.
This recipe makes a little more sauce than you actually need for the casserole, so you’ll have some leftovers to try with other recipes. Once the cheese sauce is complete, set it to the side.
STEP #2: To make the casserole, dice the onion and red bell pepper into small chunks, and go ahead and dice up the fresh spinach leaves as well.
STEP #3: In a large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices. Make sure to use a nice big bowl so you’ll have plenty of room for stirring.
STEP #4: Toss in the shredded spinach leaves and lightly mix again.
STEP #5: Line a 9″x 13″ baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.
STEP #6: Pour the hash brown mixture into a baking dish and bake at 350°F for 30 minutes. If making in a crockpot, cook on low for approximately 2 hours.
STEP #7: Remove from oven and serve warm. Believe me, this is going to be the best breakfast casserole you’ve eaten!
Everyone at our family gathering loved this breakfast casserole, along with the Banana Oat Pancakes that I took as well. I came home with empty dishes which is always a good feeling, and there were many requests for a recipe.
*Original publish date November 2017.
Pro tips & suggestions
- Prep ahead- I always make the cheese sauce a day ahead. To make this vegan potato casserole even faster, I sometimes dice and freeze the onion and red pepper ahead of time to use in this casserole.
- Cheese sauce- I often freeze the cheese sauce to use in other recipes, so I always have some on hand.
- Frozen hash browns- When purchasing frozen hash browns, read the label to make sure the only ingredient is potatoes. Aldi’s brand is perfect for this recipe. Off-brands of hash browns often work well and have only potatoes as an ingredient.
- Baking dish- I use a 9″x 13″ baking dish.
When I need to take a vegan brunch dish to gatherings, this healthy plant-based casserole is my first pick followed by my vegan quiche recipe or healthy sweet potato muffins.
Frequently Asked Questions
Absolutely! Adding vegetables like bell peppers, spinach, or mushrooms can enhance the flavor and nutritional value of your vegan hash brown casserole.
A number of people have asked if they could shred their own fresh potatoes for this. The answer is yes, but you will need to remove as much of the water from them as possible first.
I always make the cheese sauce a day ahead. To make this vegan potato casserole even faster, I sometimes dice and freeze the onion and red pepper ahead of time to use in this casserole. My personal preference is to assemble it the day it is to be baked.
More Vegan Breakfast Recipes
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Vegan Hash Brown Breakfast Casserole
Ingredients
Hash Brown Casserole
- 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 teaspoon dry steak seasoning
- 1 tablespoon ground smoked paprika
- salt & pepper to taste
Creamy Vegan Cheese Sauce
- 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 tablepoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- pinch paprika
- 1/2 pinch cayenne pepper (optional)
Instructions
Hash Brown Casserole
- Begin by making the cheese sauce using the recipe below. This recipe makes a little more sauce than you actually need for the casserole, so you'll have a little leftover to try with other recipes. Once the cheese sauce is complete, set it to the side.
- To make the casserole, dice the onion and red bell pepper into small chunks, and go ahead and dice up the fresh spinach leaves as well.
- In a large bowl, mix together onions, red bell peppers, frozen hash browns, cheese sauce, and spices. Make sure to use a nice big bowl so you'll have plenty of room for stirring.
- Toss in shredded spinach leaves and lightly mix again.
- Line a 9"x13" baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.
- Pour hash brown mixture into the baking dish and bake at 350 degrees for 30 minutes.
- Remove from oven and serve warm.
Creamy Vegan Cheese Sauce
- In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in the pot and allow to cook until veggies are tender-- approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
- When veggies are tender, drain and place them in the blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining ingredients, and blend until smooth.
- 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 for up to 2 weeks.
Video
Notes
- Prep ahead- To make this vegan potato casserole even faster, I sometimes dice and freeze the onion and red pepper ahead to time to use in this casserole.
- Cheese sauce- I often freeze the cheese sauce to use in other recipes, so I always have some on hand.
- Frozen hash browns- When purchasing frozen hash browns, read the label to make sure the only ingredient is potatoes. Aldi's brand is perfect for this recipe. Off-brands of hash browns often work well and have only potatoes as an ingredient.
- Using fresh hash browns- I've read some comments from people who have made this recipe with fresh shredded potatoes. My understanding is that the potatoes need to be shredded, and soaked. Then the water squeezed out well. Here is the process that includes soaking and squeezing towards the bottom of the page.
- Baking dish- I use a 9"x 13" baking dish.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
Would this casserole freeze well?
I haven’t tried freezing it, but I think it would do just fine. Please let us know if you try it.
Terri, when do you add the ‘cheese’ sauce to the veggie mixture? Before baking or after baking? Thank you.
The cheese sauce goes in before baking. Hope you enjoy!
Terri Can I use dehydrated hash browns instead of the frozen? I have a bunch of Costco brand and don’t know what to do with them all. I love the cheese recipe, wow, who would have thought? Can’t wait to see more of your You tube, you are an inspiration, thanks. Sarah
Thanks so much, Sarah! Your kind words mean so much to me. I would think that once your rehydrate the hash browns they should do just fine in this. Wishing you all the best!
Sarah, Did you try this with the dehydrated Costco potatoes? I have quite a few boxes and wanted to try the recipe with them too. Also, did you soak them first or use them dry?
Thank you!
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.
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.
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!
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!
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!
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!
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.
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!
Do you soak the cashews first?
Sarah, I don’t soak my cashews first. I have not found that it is necessary.
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.
@DONNA,
I used oatmeal instead of cashews and it was very good
Hi Dolly- Thanks so much for letting us know that oats work well to sub for cashews. Great info!
@DONNA, my daughter has a severe nut allergy. We have been told that pine nuts are very allergenic, so I would avoid them.
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.
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.
@Vickie Robinson, I used the full 1 Tbsp of smoked paprika and it was delish! I think it gives such a great full-bodied flavor and without it the dish might taste flat. Good luck!
I used less than a tablespoon and still found that the smoked paprika took over the dish. We had it for Christmas and would make it again with perhaps a teaspoon of smoked paprika.