This Cheesy Vegan Potato Casserole is a delicious side dish that is perfect for holidays and family dinners! Tender potatoes are tossed with the BEST and creamiest homemade condensed chick’n soup and vegan cheese shreds! Top it all off with buttery crackers and bake until golden and bubbly for a seriously crowd-pleasing dish!
Ingredients
• ½ cup raw cashews, soaked in boiling hot water for 20 minutes and drained
• ¾ cup unsweetened and unflavored non-dairy milk
• 2 vegan chick’n bouillon cubes or 4 teaspoons vegan chick’n bouillon paste (enough to make 4 cups of broth)
• 1 teaspoon garlic powder
• ⅔ cup melted vegan butter, divided
• 12 ounces vegan sour cream
• 8 ounces vegan cheddar cheese shreds
• 1 (32-ounce) bag of frozen hash browns (shredded or diced), defrosted
• 2 cups crushed Original Ritz crackers
• Minced parsley, for garnish
Instructions
Preheat oven to 350° F
Place the cashews, milk, bouillon cubes, and garlic powder in a food processor or blender and pulse until smooth. Transfer the mixture to a large bowl with ⅓ cup of the melted butter, vegan sour cream, and shreds, whisking to combine.
Fold in the hash browns, ensuring they’re thoroughly coated in the sauce.
Transfer the potatoes to a 9x13-inch prepared baking dish.
In a small bowl, place the crushed Ritz crackers and remaining ⅓ cup of melted butter, tossing to combine.
Sprinkle the crushed crackers over the top of the potato mixture, cover loosely with foil, and bake for 40 minutes.
Remove the foil and bake until the crushed crackers are dark golden, and the potato mixture is bubbly, 15 to 20 minutes.
Sprinkle with fresh minced parsley and enjoy!
Notes
To freeze it, make as directed, buts to at step #4 in the directions. Cover and store in freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Once thawed, follow the rest of the instructions, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/cheesy-vegan-potato-casserole/