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This cheesy broccoli vegan hash brown casserole is made with vegan nacho cheese and frozen hash browns. It’s great for a non-sweet breakfast, lunch, a side dish, or you can add a salad to the meal and make it your main course.
Also, the cheese sauce can be made in advance for the meal to come together even more quickly. These vegan baked hash browns are oil-free, comforting, and filling! For more oil-free potato recipes, try oil-free roasted potatoes, oil-free breakfast potatoes with mushrooms, or a roasted potato Buddha bowl.
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Making vegan cheese sauce
The cheese sauce for this dairy-free hash brown casserole is pretty much my vegan oil-free nacho cheese sauce with a reduced amount of dairy-free milk to make the casserole a little firmer. Whoever came up with the cheese, broccoli, and potato combo is a genius! I like to use potatoes in my cheese sauce for the bulk of the base, so it’s not completely reliant on high-calorie cashews.
The carrot helps with color, gives a slight sweetness, and adds more bulk to the sauce. I still add cashews to the base because of the nice velvety smooth texture it gives the dip, the potatoes alone just don’t give the same consistency.
Soaking cashews
There are so many different ways to soak cashews! If you have a high-speed blender you can probably get away without soaking them, but soaking still helps to soften them up. I prefer to just cover them with water in a cup and place them in the fridge overnight.
If I forget, I’ll soak them for any amount of time I can get. If it happens to be in the morning, I’ll just measure off the cashews, cover them with water in a container, and leave them on the counter until dinner.
If it’s right before dinner, I’ll cover the measured-out raw cashews with boiling water and soak them until I need them.
Substitution for pickled jalapeños
The pickled jalapeños add so much flavor to the vegan hash brown casserole, I really wouldn’t recommend skipping them. They add a nice mellowed-out spiciness and give some complexity to the sauce. They're great on sandwiches, nachos, and even pizza.
If you skip them because you just don’t think you’ll use them again (I understand, I do that all the time with recipes) then try adding your favorite hot sauce to the casserole when serving.
My family’s favorite for vegan cheesy concoctions is Frank’s Red Hot. The hot sauce will still give some heat and a slight vinegar flavor that cuts through the cheese sauce nicely.
Tips for adding broccoli to vegan hash brown casserole
There’s no need to cook the broccoli beforehand, chop it into small bite-size pieces so it cooks while in the oven. Since they get slightly cooked in the oven, they still have a slight crunch which gives a nice contrast to the dish's texture. Just make sure they’re small bite-sized so they’ll cook in the oven.
Frozen hash browns
For this vegan breakfast casserole with hash browns look for frozen shredded potatoes that don’t contain oils or seasonings. If they can’t be found then shred about 15 ounces of scrubbed clean potatoes, leaving the skin on for more nutrients. Russet potatoes are best, and you can use a food processor with a shredding disc for ease.
To prevent soggy potatoes, rinse the shredded potatoes in a bowl of cold water to remove some of the starch, drain, then squeeze out the excess water from the shredded potatoes. Try to squeeze out as much as you can. Then proceed with the rest of the recipe for this vegan hash brown casserole.
This method takes quite a bit more time and dishes so it's worth it to use frozen hash browns if you can find them.
Related recipes
More vegan breakfast ideas
As always, I hope you enjoy this dairy-free hash brown casserole recipe!
Recipe
Vegan Hash Brown Casserole
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
This cheesy broccoli vegan hash brown casserole is made with vegan nacho cheese and frozen hash browns. It’s great for a non-sweet breakfast, lunch, as a side dish, or you can add a salad to the meal and make it your main course.
Ingredients
- 15 ounces (425 g) frozen shredded potatoes
- 3 ½ cups (330 g) of broccoli cut into bite-size pieces
Cheese Sauce
- 1 medium potato, about 8-9 oz (245 g)(peeled and cubed)
- 1 large carrot (peeled and cubed)
- ½ cup raw cashews (soaked overnight)
- ¾ cup unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ¾ teaspoon salt
- 6–8 pickled jalapeños slices
- Serve with your favorite hot sauce, we like Frank’s Red Hot
Instructions
- Preheat oven to 350 F (180 C)
- Boil the cubed potato and carrots in water for 10 minutes or until the carrot is fork-tender.
- Drain the potato and carrot then add them to a blender.
- Drain the cashews and add to the blender, along with the rest of the cheese sauce ingredients. Blend until smooth.
- Combine the frozen hash browns, chopped broccoli, and cheese sauce in a very large bowl and stir to combine. Break apart any large clumps of hash browns as you mix.
- Then pour the mixture into an 8x8 glass baking dish.
- Bake covered for about 30 minutes, then remove the cover and bake for another 15-20 minutes or until warmed through and the top has slightly browned and firmed up.
- Cool slightly, then serve with your favorite hot sauce.
Notes
Chop the broccoli into small bite-size pieces so it cooks while in the oven.
To carefully blend hot food, vent the lid to release pressure and cover it with a clean kitchen towel to prevent a splatter if needed.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: main course
- Method: oven
- Cuisine: American
Mary
I loved the flavor from the pickled jalapenos, thanks for the recipe!
Allie
I'm glad you enjoyed the recipe!